Your Favorite Nashville Hot Honey Chicken…in a DIP!
All the flavors of Nashville Hot Honey Chicken combine with creamy cheeses and bacon to create an irresistible dip! Get your scoopers ready! This Hot Honey Chicken Dip is perfect for the big game, tailgate or any get together! You can even cook it and keep it warm in a mini-slow cooker. You can totally adjust the “Hot” factor in this dip, by adding more or less hot sauce! As written the dip has mild heat that balances nicely with the touch of honey and creamy cheeses.
See the notes at the end of the recipe for instructions on how to easily shred the chicken and then mix the dip with your hand or stand mixer! Love, love, love this method!
Other Chicken Dips you May Enjoy:
Chicken Cordon Bleu Dip
Chicken Cordon Bleu originated in Switzerland! But you can enjoy all the flavors of the classic chicken dish right in your own home! Chicken, ham and Swiss cheese combine in this savory, melty-cheesy and creamy dip! Dig in with some crunchy crostini, veggies or your favorite dippers!
Check out this recipe
Buffalo Chicken Dip (Stand Mixer)
Classic Buffalo Chicken Dip! Shred the chicken & Mix the dip right in your stand mixer! 5-simple ingredients! Party favorite! Big game appetizer!
Check out this recipe
Blush Chicken Alfredo Dip
This Blush Chicken Alfredo Dip is easy to make and delicious! The blush color comes from fire roasted tomatoes. When it comes comes out of the oven – all golden brown and bubbly – top with some fresh basil, then gather some friends and dig in!
Check out this recipe
Hot Honey Chicken Dip
All the flavors of Nashville Hot Honey Chicken combine with creamy cheeses and bacon to create an irresistible dip! You can totally adjust the "Hot" factor in this dip, by adding more or less hot sauce! As written the dip has mild heat that balances nicely with the touch of honey and creamy cheeses.
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Servings: 8 servings
Ingredients
- 2 chicken breasts, shredded see note
- 1 (8-ounce) brick cream cheese, softened
- 3 tablespoons honey +more for topping
- 3 tablespoons hot sauce more to taste
- 1 tablespoon Worcestershire sauce
- 2 cups shredded cheese (I used 1 cup cheddar + 1 cup pepper jack) +more for topping
- 1 teaspoon minced garlic or 1/2 teaspoon garlic powder
- 4 strips cooked bacon, chopped +more for topping
- 3 tablespoons green onions, thinly sliced +more for topping
- crostini, chips, crackers or veggies for dipping
Instructions
- Preheat oven to 350 degrees F.
- If you are shredding your chicken with your mixer (see note) – use the flat beater – shred warm chicken breasts, then add other ingredients and mix.
- If you are adding already shredding chicken, I would mix all the other ingredients first and add the chicken last, so it doesn't get overly shredded.
- Scoop and spread into 2 quart baking dish and top with about 1/4 cup additional cheese, if desired.
- Bake for 30-40 minutes or until hot and bubbly.
- Garnish with honey, bacon and green onion, if desired.Serve with toasted baguette crostini, chips or veggies.
Notes
2 medium boneless skinless chicken breasts will yield about 2 2/3 cup shredded cooked chicken.
To Shred Chicken Using Stand Mixer:
To shred chicken with your stand mixer, it needs to be warm and moist. You can roast, poach, braise or steam the chicken. Rotisserie chicken works too! (remove skin/bones). Cut chicken pieces so they’re no larger than a deck of cards. Place warm chicken in stand mixer and use the flat beater on low speed to start shredding the chicken. You can increase the speed a little once it starts shredding.To Shred Chicken with a Hand Mixer:
You can alternatively shred chicken with your hand mixer too! Use the regular “turbo” beaters and low speed.To Cook in Slow Cooker (Crock Pot):
Cook for 3-4 hours on low heat or 1-2 hours on high heat, stirring every 30 minutes or so, until the whole mixture is heated through. You can add a little extra cheese on toward the end and put the lid on to melt. Garnish with additional toppings if desired.Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 119kcal (6%) | Carbohydrates: 5g (2%) | Protein: 9g (18%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg (11%) | Sodium: 240mg (10%) | Potassium: 112mg (3%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 217IU (4%) | Vitamin C: 3mg (4%) | Calcium: 140mg (14%) | Iron: 1mg (6%)
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