Ingredients
Scale
For the dip:
- 3 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1½ cups shredded cheddar cheese
- 3 tablespoons cayenne pepper
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon salt
For topping:
- ½ cup dill pickle chips
- 2-3 tablespoons honey
- Extra shredded cheddar (optional)
- Chopped fresh parsley (optional)
Instructions
- Preheat your oven to 375°F. Grab a medium-sized baking dish (an 8×8 or 9×9 works great) and give it a light spray with cooking oil.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well combined. If your cream cheese is still a bit firm, use a hand mixer to make this easier.
- Add the cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt to the creamy mixture. Stir everything together until the spices are evenly distributed. The mixture should turn a deep orange-red color.
- Fold in the shredded chicken and 1 cup of the cheddar cheese. Make sure the chicken is completely coated in the spicy mixture.
- Spread the dip evenly into your prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top if you want an extra cheesy finish.
- Bake for 20-25 minutes, until the dip is bubbly around the edges and the cheese on top is melted and starting to brown.
- Remove from the oven and let it cool for 5 minutes. This gives it time to set up slightly so it’s not molten lava hot.
- Arrange the pickle chips across the top of the dip. Drizzle the honey over everything in a zigzag pattern. If you want a pop of color, sprinkle some chopped parsley over the whole thing.
- Serve immediately with tortilla chips, crackers, or celery sticks. This dip is best enjoyed warm, so dig in while it’s fresh from the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
