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Nashville Hot Chicken Dip

Y'all have had Buffalo Chicken Dip, but this Nashville Hot Chicken Dip is it's amazingly perfect cousin that you'll fall in love with instantly!

Author PLVNTFOOD by Chef Brianna Gallo


  • 4 8- ounce containers vegan cream cheese room temp
  • 1 cup unsweetened plant milk + 1 tbsp apple cider vinegar mixed (buttermilk)
  • ¼ cup + 3 tbsp Louisiana style hot sauce
  • 1 tbsp + 1 ½ tsp agave
  • 2 tsp + ½ tsp cayenne pepper
  • ½ tbsp paprika
  • 1 tbsp garlic powder
  • Salt to taste
  • 1 bag Alpha Foods Chikn Nuggets
  • Bread and butter pickles
  • Scallions
  • Chips Carrots, Celery, Toasted Bread, etc. for dipping


  1. In a mixing bowl, mix together your room temperature cream cheese & vegan buttermilk until smooth. Then add in ¼ cup hot sauce, 1 tbsp agave, 2 tsp cayenne, ½ tbsp paprika, 1 tbsp garlic powder, and salt to taste. Mix again, then transfer to your serving dish.
  2. Cook up your nuggets according to package instructions & chop into quarters when they’re ready. Add them on top of your cream cheese mixture.
  3. In a small bowl, mix together 3 tbsp hot sauce, 1 ½ tsp agave, and ½ tsp cayenne & drizzle over the nuggets.
  4. Top with bread and butter pickles & scallions. Serve with chips, veggies, toasted bread, etc. for dipping!