Ingredients
Scale
- 1 1/2 – 2 cups shredded chicken breast
- 1 1/2 cup pepper jack cheese, divided
- 1/2 cup hot sauce (Frank’s RedHot Original)
- 4 ounces full-fat brick-style cream cheese
- 1/3 cup full-fat sour cream
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon dill weed
- Fresh chives or blue cheese crumbles, for garnishing
Instructions
- In a large microwave-safe bowl, add the shredded chicken, about 1 cup of pepper jack cheese, hot sauce, cream cheese, sour cream, smoked paprika, onion powder, granulated garlic, black pepper, and dill weed.
- Microwave the mixture for about 60 seconds to soften the cheeses.
- Stir everything until well combined. Heat in 30-second intervals if needed.
- Transfer the mixture to a 7-inch oven-safe dish or air fryer cake barrel. Cover tightly with foil.
- Air fry at 400°F for 20-25 minutes, or until heated through.
- Uncover and sprinkle the remaining pepper jack cheese on top.
- Air fry again at 400°F for 2-3 minutes until the top is bubbling and lightly golden brown.
- Garnish with fresh chives or blue cheese crumbles and serve hot alongside chips, celery, or crackers.
Notes
This dip can be prepared ahead of time and refrigerated overnight. It can also be frozen and reheated later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 80mg