Nashville Hot Chicken Dip
- 1 8 oz block of cream cheese, softened
- 1/4 cup butter milk
- 2 cups shredded chicken, cooked
- 3/4 cup panko bread crumbs
- 2 tbsp butter, melted
- 1 - 3 tsp ground cayenne pepper (use only 1 tsp if you prefer a milder version)
- 2 tsp brown sugar
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 cup bread and butter pickles, diced
- Pre-heat oven to 350 degrees.
- Mix together cream cheese and buttermilk until creamy. Add in half of the spice mixture and mix until well combined. Fold in shredded chicken.
- Place bread crumbs, melted butter, and remaining spice mixture in a bowl and combine. Spread bread crumbs evenly over top of the dip.
- Bake for 20 minutes or until the dip is heated through.
- Top with diced pickles and serve while warm.