Nashville Hot Chicken Dip

A creamy, spicy dip inspired by Nashville hot chicken with tender popcorn chicken and a honey-hot sauce drizzle.

Prep Time 18

Total Time 18

Servings 10 servings

3 (8-ounce) packages cream cheese
3/4 cup buttermilk
1/4 cup hot sauce such as Texas Pete
1 tablespoon honey
1 1/2 teaspoons cayenne pepper
1 teaspoon garlic powder
2 cups frozen popcorn chicken cooked according to package directions and chopped into small pieces
2 tablespoons hot sauce for drizzle (such as Texas Pete)
1 tablespoon honey for drizzle
1/4 teaspoon cayenne pepper for drizzle
green onion sliced, for garnish
pickle slices for garnish

Place the cream cheese in a microwave-safe bowl and microwave on high for 1 minute.
Stir the cream cheese, add the buttermilk, then microwave 1 more minute; stir until smooth, microwaving an additional 30 seconds if needed.
Whisk in 1/4 cup hot sauce, 1 tablespoon honey, 1 1/2 teaspoons cayenne pepper, and 1 teaspoon garlic powder until fully combined.
Fold the chopped, cooked popcorn chicken into the creamy mixture until evenly distributed.
In a small bowl, combine 2 tablespoons hot sauce, 1 tablespoon honey, and 1/4 teaspoon cayenne; stir to make the drizzle.
Spoon the dip into a serving dish, sprinkle the chopped chicken on top if not already mixed, and drizzle the hot sauce mixture over the chicken.
Garnish with sliced green onion and pickle slices and serve with tortilla chips.