Hot Honey Chicken Dip
Sweet, spicy, and ultra-creamy, this Nashville Hot Chicken Dip is packed with tender chicken, melty cheese, and hot honey flavor. Easy to make in 30 minutes with just 6 ingredients, it's perfect for game day or parties!
Ingredients
- 3 cups cooked, shredded chicken breasts
- 1 cup hot honey, ¾ cup honey + ¼ cup hot sauce
- 16 ounces cream cheese, softened
- 2 tablespoons chicken wing seasoning, click link for the recipe
- 2 cups cheddar cheese, grated
Optional Toppings
- 2 tablespoons green onions, diced
- 2 tablespoons pickles, chopped
Instructions
- Preheat the oven to 350°F.
- Add the cooked, shredded chicken, hot honey, softened cream cheese, and chicken wing seasoning to a large bowl. Stir until all of the ingredients are combined.
- Spread this mixture in the bottom of a 9 inch x 13 inch baking dish, or something of similar size. A 12 inch oven-safe skillet will also work.
- Top with shredded cheddar cheese.
- Place in the oven to bake for 20-25 minutes.
- Remove from the oven and top with diced green onions or chopped pickles, if you'd like, then serve immediately for the best flavor.
- Serve with tortilla chips, crackers, vegetables, or a sliced baguette for dipping.
Notes
- Always be sure to remove the cream cheese from the fridge at least 30 minutes before starting this recipe so it will soften. If you forget, you can microwave it for 30 seconds to soften.
- Leftover hot honey chicken dip will stay good in the fridge for up to 5 days. You can reheat a small portion in a bowl in the microwave for 90 seconds. To reheat a large portion of the dip, I recommend placing the dip in an oven-safe dish, covering it with foil and reheating in the oven at 350°F for 10-15 minutes.
- You can assemble the hot chicken dip ahead of time, cover it, and store it in the fridge until you're ready to bake and serve it. This is great for prepping up to 48 hours before a party.
- To make this recipe in a Crock Pot, combine the chicken, cream cheese, hot honey, and chicken wing seasoning. Transfer it to a Crock Pot, then top with the shredded cheddar cheese. Cook on low for 1-2 hours, then turn the Crock Pot to warm. The dip can set in the Crock Pot on warm for up to 6 hours.
Nutrition Facts
Calories 298kcal (15%)Carbohydrates 26g (9%)Protein 7g (14%)Fat 19g (29%)Saturated Fat 11g (55%)Polyunsaturated Fat 1gMonounsaturated Fat 5gCholesterol 57mg (19%)Sodium 263mg (11%)Potassium 89mg (3%)Fiber 0.2g (1%)Sugar 25g (28%)Vitamin A 728mg (15%)Vitamin C 0.5mg (1%)Calcium 180mg (18%)Iron 0.4mg (2%)
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