Nashville Hot Chicken Dip

This tasty, lightened up Nashville Hot Chicken Dip is perfect to serve at parties or while watching a football game! Growing up in the Buffalo area, spicy chicken has always had a place in my heart (and stomach). I have a ton of Buffalo chicken recipes on my blog, but just because I’m a Buffalo girl doesn’t mean I can’t appreciate spicy chicken varieties from other regions! I love Nashville hot chicken, the sweet and spicy flavor combination is just so darn tasty.

I wanted to make a new hot dip for football season and realized that I could take all the components from my favorite Buffalo Chicken Dip and change up the flavors to make it taste Nashville Hot. Let me tell you, this dip does not disappoint! It’s thick and rich tasting with the sweet heat this chicken is known for. Plus, for the ¼ cup serving I recommend, it’s just 108 calories or 3 WW Points on the current Weight Watchers plan (4 Points if following the diabetic WW plan). To view your current WW Points and track it in the WW app or site, click here!

Serving Suggestions

This Nashville Hot Chicken Dip is super versatile and can be eaten in so many ways! You can serve it with veggies like celery, carrots, or bell peppers for dipping. It’s also delicious with toasted bread slices, tortilla chips, mini naan, or toasted pita wedges. I really enjoy it as a spread on crackers as well, especially wheat thins! My husband even put some on a bun and ate it like a sandwich. There are so many ways to enjoy this dip!

Ingredient Notes

• Chicken: This recipe calls for chicken that is already cooked and shredded. You can use rotisserie chicken breast or just cook and shred your own chicken. I usually throw a couple breasts in my slow cooker like this and then they basically fall apart when I go to shred them. It’s super easy.
• Hot Sauce: Feel free to use your preferred type/brand of hot sauce. I wanted to steer clear of Frank’s Red Hot because I associate it with Buffalo chicken, so I used Texas Pete hot sauce and it worked great.
• Pickles: Nashville Hot Chicken is often served with pickles, so I wanted to incorporate that into the dip! You can omit them, but I do think they are really tasty with this dip. I always use Claussen Kosher Dill Pickles because they’re my favorite tasting pickle by a landslide, but you can use whatever type you like.
• Sour Cream/Greek Yogurt: I use a little of both nonfat sour cream and nonfat Greek yogurt in this dip, and I think it turned out delicious! Greek yogurt can have a strong flavor so I like to balance it out a little with sour cream. However, if you’re looking to make it and you only have one of these in your fridge or you have a hard time finding nonfat sour cream, feel free to use one or the other instead of both.
• Thickness: This dip is on the thicker side and will thicken further as it cools. If you want to thin it out before eating it as leftovers you can always add a little bit of milk or a bit more pickle juice when reheating.

More Tasty, Lightened Up Dips

Looking for more tasty, lightened up dip recipes like this Nashville Hot Chicken Dip? Check out my Buffalo Chicken Dip, Dill Pickle Dip, Pepperoni Pizza Dip, Deviled Egg Dip, Everything Cream Cheese Dip, Creamy Veggie Dip, Easy Cheesy Bean Dip, Loaded Guacamole, 7 Layer Dip, Taco Spiced Hummus, Greek Layer Dip, Cheesecake Fruit Dip, and many more in the Dips section of my recipe index!

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4.84 from 6 votes

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Nashville Hot Chicken Dip

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Calories: 108kcal

This tasty, lightened up Nashville Hot Chicken Dip gives sweet heat in a rich and hearty dip that is perfect for parties or watching sports on TV!

Yield: 12 (¼ cup) servings

Ingredients

• 8 oz 1/3 less fat cream cheese, softened to room temperature
• ⅓ cup fat free sour cream
• ⅓ cup nonfat plain Greek yogurt
• 2 tablespoons hot sauce, I used Texas Pete
• 1 tablespoon dill pickle juice, from a jar of pickles
• 1 teaspoon honey
• 1 tablespoon light butter, I use Land O'Lakes light butter spread with canola oil
• 2 teaspoons packed brown sugar
• 1 teaspoon ground cayenne
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 2 oz shredded 2% milk Mozzarella cheese
• 8 oz cooked shredded chicken breast
• ¼ cup chopped dill pickles

Instructions

• Pre-heat the oven to 350 degrees Fahrenheit.
• Place the cream cheese, sour cream, yogurt, hot sauce, pickle juice, and honey into a large mixing bowl and stir together until well mixed. Place the butter in a small dish and microwave 15-30 seconds on high to melt. Stir in the brown sugar, cayenne pepper, paprika, chili powder, garlic powder, and salt until the sugar is dissolved and everything is mixed. Pour the spiced butter into the mixing bowl with the cream cheese mixture and stir together. Add the mozzarella cheese and shredded chicken and stir until thoroughly combined.
• Transfer the mixture to a 9” pie plate and spread out evenly with a spatula. Place in the oven and bake for 25-30 minutes until hot. Sprinkle the chopped pickles across the top before serving. Serve hot.

Notes

WW Points per (1/4 cup) serving: 3* (Points calculated using the recipe builder on weightwatchers.com)

*4 Points if following the diabetic WW plan

To view your current WW Points for this recipe and track it in the WW app or site, click here!

Nutrition Information per (1/4 cup) serving:
108 calories, 4 g carbs, 3 g sugars, 6 g fat, 3 g saturated fat, 9 g protein, 0 g fiber, 221 mg sodium (from myfitnesspal.com)

Weight Watchers Points Plus:
3 per (1/4 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info listed)

Author: Emily Bites

Course: Appetizer

Cuisine: American

Keyword: Football Recipes, Game Day Recipes, Sweet Heat, Weight Watchers, WW Appetizer