Nashville Hot Chicken Dip with Bacon
Cheesy Nashville Hot Chicken Dip Loaded with Bacon
This Nashville Hot Chicken Dip with Bacon delivers everything you love about the classic Southern favorite in a warm, scoopable appetizer. Shredded chicken, smoky bacon, melty cheeses, and tangy hot sauce blend into a creamy baked dip with just the right balance of heat and sweetness. Perfect for game day spreads, tailgates, and casual entertaining, this crowd-pleasing dip comes together quickly and bakes until bubbly and golden.
Ingredients
- 1 (12 oz.) package Jones Dairy Farm Dry Aged Bacon
- 2 cups chicken breast, cooked and shredded
- 8 oz. cream cheese
- 1 cup sour cream
- 1/2 cup Louisiana hot sauce, or preferred
- 2 1/2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon juice
- 1 tablespoon pickle juice
- 1 cup cheddar cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- chives chopped, for garnish
- dill pickles, for garnish
Directions
Cook bacon until crispy and drain on paper towel. Dice cooked bacon into ½ inch dice. Set aside.
Using a hand mixer, in a large bowl combine softened cream cheese, queso blanco, sour cream, hot sauce, brown sugar, smoked paprika, cayenne pepper, garlic powder, onion powder, lemon juice, and pickle juice. Mix until smooth and creamy.
Gently fold in the cooked and shredded chicken, half of the diced bacon, and ½ cup cheddar cheese and ½ cup pepper jack cheese. Mix until all ingredients are evenly combined.
Lightly grease an 8×8 baking dish. Spread the dip mixture evenly in the dish.
Preheat convection oven to 350ºF (conventional oven at 375ºF).
Cover baking dish with foil and place into preheated oven for 20 minutes (conventional oven 22-25 minutes).
Remove baking dish from oven. Top with the remaining 1/2 cup of shredded cheddar cheese and the remainder of the cooked and diced bacon.
Place serving dish back into the oven, uncovered and bake for another 3-5 minutes, until the dip is browned and bubbling.
Garnish with chopped chives and chopped pickles. Serve warm with tortilla chips or crackers.
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