Description
This Hot Honey Cream Cheese Dip is creamy, sweet, spicy, and utterly addictive! Perfect as an appetizer for parties or as a unique addition to a game-day spread, it pairs beautifully with crackers, veggies, or toasted bread.
Ingredients
Units
Scale
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 ml) hot honey (store-bought or homemade, see notes)
- 1/4 cup (60 ml) sour cream or Greek yogurt
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
For Garnish:
- Additional drizzle of hot honey
- Crushed red pepper flakes
- Fresh chives or parsley, chopped
For Serving:
- Crackers, tortilla chips, sliced baguette, or fresh veggies
Instructions
1. Preheat and Prepare the Dish:
- Preheat your oven to 375°F (190°C). Grease a small baking dish or pie pan lightly with oil or nonstick spray.
2. Mix the Dip Ingredients:
- In a medium bowl, combine the cream cheese, hot honey, sour cream, garlic powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Beat with a hand mixer or stir vigorously until smooth and creamy.
3. Bake the Dip:
- Spread the mixture evenly into the prepared baking dish. Bake for 15–20 minutes, or until the edges are bubbly and the top is slightly golden.
4. Garnish and Serve:
- Remove from the oven and drizzle with additional hot honey. Sprinkle with crushed red pepper flakes and fresh chives or parsley. Serve warm with your choice of dippers.
Notes
- Homemade Hot Honey: Combine 1/4 cup (60 ml) honey with 1 teaspoon crushed red pepper flakes in a small saucepan. Warm over low heat for 2–3 minutes. Strain out the pepper flakes if desired.
- For a smoky twist, add 1/2 teaspoon liquid smoke or swap smoked paprika for regular paprika.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.