Nashville Hot Chicken Dip

Ingredients

8 ounces cream cheese softened
1 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons brown sugar (or brown sugar substitute)
1 tablespoon cayenne pepper (reduce for less heat)
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups cooked shredded chicken
1 1/2 cups shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup crushed pork rinds (can use Panko crumbs instead)
1/2 cup sliced dill pickles for garnish

Directions

Preheat oven to 375 degrees. Grease a 11×7-inch baking dish.

In a large mixing bowl, combine cream cheese, sour cream and mayonnaise until smooth.

Add the brown sugar, cayenne pepper, paprika, chili powder, garlic powder, and salt. Mix until well combined.

Fold in the shredded chicken, Monterey Jack cheese and cheddar cheese. Spread the mixture into prepared baking dish.

Sprinkle pork rind crumbs or panko evenly over the top of the dip.

Spread dish into baking dish. Bake for 20 to 25 minutes, until hot and browned around the edges.

Garnish with dill pickles and serve.