Nashville Hot Chicken Dip

Make dip: Preheat oven to 375°. In a large bowl, combine cream cheese, 1¾ cup mozzarella, mayo, sour cream, green onions, hot sauce, cayenne, brown sugar, paprika, and garlic powder. Season with salt. Gently fold in almost all of the cooked chicken, reserving about 1/4 cup for topping. Fold until just combined. Transfer dip to a medium baking dish or skillet and top with remaining cheese. Add the rest of the chicken to the center of the dip and bake until bubbly and slightly golden, 25 to 30 minutes. Meanwhile, make toasts: Brush each slice of bread on one side with melted butter and season with salt. Cut each slice of bread into quarters diagonally and place on a medium baking sheet. Bake until slightly golden, 8 to 10 minutes. Let cool. When dip is ready, garnish with green onions and pickles and serve with prepared toasts.