Nashville Hot Chicken Dip

Name: Nashville Hot Chicken Dip
Prep time: 15 min
Total time: 40 min
Yield: 28
Ingredients: ⅓ cup dill pickle chips, divided; 2 pkg. Neufchatel cheese, softened; ¼ cup reduced-fat buttermilk; 2 tsp. honey; ½ tsp. smoked paprika; ¼ tsp. garlic powder; 3 Tbsp. hot pepper sauce, divided; 10 refrigerated breaded chicken breast nuggets (about 6 oz.), cut into bite-size pieces; WHEAT THINS Big Snacks

Transform the flavors you love from a Nashville hot chicken sandwich into a fun party dip that's a perfect addition to your big game snacks!

Prep time:

0 min

Total time:

0 min

Servings:

Makes 28 servings, 2 Tbsp. dip and 7 WHEAT THINS each.

Ingredient list

⅓ cup dill pickle chips, divided
2 pkg. (8 oz. each) Neufchatel cheese, softened
¼ cup reduced-fat buttermilk
2 tsp. honey
½ tsp. smoked paprika
¼ tsp. garlic powder
3 Tbsp. hot pepper sauce, divided
10 refrigerated breaded chicken breast nuggets (about 6 oz.), cut into bite-size pieces
WHEAT THINS Big Snacks

Directions

Heat oven to 350°F.

Reserve 3 pickle chips for later use. Chop remaining pickles.

Beat Neufchatel cheese and buttermilk in small bowl with mixer until well blended. Add honey, paprika, garlic powder and 2 Tbsp. hot sauce.

Spoon into 1-qt. casserole dish sprayed with cooking spray.

Top with chicken and chopped pickle chips, then drizzle with remaining hot sauce.

Bake 20 to 25 min. or until heated through.

Top with reserved pickle chips.

Serve with WHEAT THINS.

Recipe Tips

Variation
Prepare recipe using regular paprika and/or cut-up cooked frozen breaded chicken nuggets or tenders, or 6 oz. leftover cooked breaded chicken cutlets.

Nutrition factsNutrition information

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