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Nashville Hot Chicken Dip

Prep 15 min
Total 55 min
Servings 12

Get the authentic spicy flavor of Nashville hot chicken (without the frying!) with this bold and addictive dip. Caution: it is not for the faint of heart. Nashville isn’t joking about that hot part. MORE+ LESS-

By Tablespoon Kitchens

September 20, 2016

Make with

Progresso Breadcrumbs

Ingredients

packages (8 oz each) cream cheese, cubed and softened

cups chopped cooked chicken

cups shredded mozzarella cheese (8 oz)

tablespoons ground red pepper (cayenne)

cup buttermilk ranch dressing

1/2

cup Progresso™ plain panko crispy bread crumbs

tablespoons butter, melted

bag (22 oz) frozen waffle fries

1/4

cup chopped dill pickles or dill pickle relish

Steps

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1

Heat oven to 450°F. Spray 8-inch square pan with cooking spray. In large bowl, stir cream cheese until smooth. Stir in chicken, mozzarella, red pepper and ranch dressing; spread in pan.
2

In small bowl, mix bread crumbs and melted butter. Sprinkle over dip mixture in pan. Cover with foil. Bake 25 to 30 minutes or until edges start to brown and dip is hot. Remove foil; bake 4 to 7 minutes longer or until bread crumbs are golden brown.
3

Meanwhile, place waffle fries on large rimmed baking pan. After dip has been baking 5 minutes, place waffle fries in oven, and bake 20 to 25 minutes or until fries are light golden brown.
4

Top dip with pickles or relish. Serve with waffle fries.

Jump to Video

Expert Tips

If cream cheese isn’t soft enough to spread with a spatula, place in medium microwavable bowl; microwave uncovered on High in 10-second intervals until spreadable.
If you can’t take the heat, reduce ground red pepper to 1 tablespoon.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 340

% Daily Value

Total Fat: 38g; 58%
Saturated Fat 14g 70% Trans Fat 1g
Cholesterol: 95mg; 31%
Sodium: 630mg; 26%
Potassium: 550mg; 16%
Total Carbohydrate: 29g; 10%
Dietary Fiber 2g 10% Sugars 4g
Protein: 19g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 8%; 8%
Calcium: 20%; 20%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;