Hot Honey Cream Cheese Dip
You know those evenings when you’ve got too many things on your mind (like, did I remember to close the garage?) and then suddenly people are standing in your kitchen, hungry, and you just… need something? That’s how Hot Honey Cream Cheese Dip became a regular hero in my life. First time I made it, I actually thought it sounded a bit odd, mixing honey and cream cheese and purposely making it spicy, but now—well, let’s just say a certain cousin won’t let me in the door without some kind of dip, and honestly, I blame her for my hot honey obsession. Anyway, if you’re up for a snack that’s just as accidental as it is addictive, this one’s for you.
Why I Keep Coming Back To This Dip
I make this when I’m out of energy or completely forgot to plan an appetizer (which, yeah, is often). The crowd goes wild for it—well, if two people and a dog count as a crowd. It’s sweet, spicy, creamy, all at once, so it sort of tricks your brain in the best possible way. My sister asked for “the recipe” last week, except I was giggling because there’s barely even a recipe, it’s more about slapping things together. Still, I had one disaster when I used waaay too much hot sauce—so lesson learned: don’t go rogue on the spice if you want to keep your eyebrows.
What You Need (And What You Can Get Away With)
- 1 block of cream cheese (about 8 oz)—I just use whatever’s on sale, but I know my gran swears by Philly.
- 2–3 tablespoons hot honey (I like Mike’s Hot Honey but once made a version from this Serious Eats recipe—strongly recommend if you’ve got time to fuss)
- Pinch of salt (sea salt if you’re fancy or, honestly, table salt works)
- 1/2 teaspoon chili flakes or a drizzle of Sriracha—sometimes I skip it if the honey is spicy enough
- Chopped chives or green onion for topping (optional-these just make it look less beige)
- Crispy things for dipping: I go for pretzels, pita chips, or even plain old crackers in a pinch. My dad will use celery but calls it “health food.”
So Here’s How I Throw It Together
- Let your cream cheese sit out until it isn’t brick hard. If you’re running late (been there), zap it in the microwave for, like, 10 seconds.
- Splat the cream cheese onto a small plate—use a spoon to smooth it just a bit. This is where you can kind of try making it look presentable, or just move on.
- Drizzle with hot honey. If you want extra heat, add the chili flakes or Sriracha now. I usually poke little wells in the cheese for the honey to settle (less for flavor, more because it looks cool).
- Scatter chives or green onion over the top. Or leave them off—honestly, no one’s keeping score.
- Crack a little salt over everything. Stand back and admire. Or, like me, grab a pretzel and do a quick quality check (steal a bite).
Don’t worry if it looks a little messy. Actually, I find it works better if you don’t fuss with it too much—it’s supposed to be relaxed and a little sloppy.
Notes I Wish I’d Figured Out Sooner
- If your cream cheese is super cold, nothing spreads. Take it from me, you end up chasing it around the plate like an amateur.
- I once tried maple syrup instead of honey. Tasty? Sure. As thrilling as hot honey? Eh, not quite.
- On second thought, you might want to make extra if people are coming over—the leftovers are great on bagels the next morning.
Things I’ve Tried (And One Regret)
- Added crispy bacon once—it was incredible, but also totally over the top for a Tuesday.
- Toasted sesame seeds for a slightly nutty vibe. Liked it!
- Once I tried stirring everything together instead of layering it. It turned sort of pink and looked weird. Wait for guests to leave if you want to try that mess.
Equipment (And Workarounds For The Rest Of Us)
- Spoon or rubber spatula (my favorite kitchen weapon—I’d be lost without it)
- Small plate or bowl. If you’ve only got a cereal bowl, go with it.
- Microwave—handy for the cheese softening step, but if you don’t have one, just plan a bit ahead (or sit it on a radiator for a few minutes—no shade, I’ve done it).
How To Store Your Dip (Though Good Luck With Leftovers…)
Cover whatever’s left and tuck it in the fridge. It’s good for at least 2 days. Honestly, in my house it never sees the morning; but on the off chance you have leftovers, I think it somehow tastes even better cold and firmed up the next day.
How I Serve Hot Honey Cream Cheese Dip (Because It’s Half The Fun)
I like to pile up a mix of pretzels and pita chips and just go digging in—no fancy spread. Sometimes I’ll add apple slices (Macintosh, if I can find them), especially if I’m feeling healthy (rare, but it happens). If my niece is over, she asks for “the dip with carrot rainbows.” Apparently baby carrots count as rainbows?
The Stuff I Learned The Hard Way—AKA My Pro Tips
- Don’t rush the cream cheese-softening step. One time I tried forcing it and ended up with lumps. Not tragic, just…lumpy.
- If you use too much hot honey—well, I warned you, didn’t I? It can go from yum to whoa in about seven seconds.
- Actually, put a plate under your bowl if you’re going heavy with the honey. Saves you from that sticky counter situation later.
FAQ From Real Life Friends (And Maybe A Stranger Once?)
Q: Can I make this dairy-free?
A: Oh sure, just grab a good vegan cream cheese (Tofutti’s decent), and check that your hot honey is vegan too, or make your own—here’s a recipe I trust.
Q: What if I don’t have hot honey?
A: You can cheat. Warm up regular honey a bit (30 seconds in the microwave), then stir in chili flakes or a dash of hot sauce. Not exactly the same, but life’s full of curveballs, right?
Q: Is this good for a party?
A: Absolutely! Although, be ready for that one person who parks themself by the dip the whole night. True story: my uncle once did this and didn’t eat dinner.
Q: What’s your favorite thing to eat it with?
A: Pretzels. Every time. But my neighbor thinks Triscuits are the way to go. Guess it’s personal?
Q: Does this work as a sandwich spread?
A: Gosh, it’s brilliant on a chicken sandwich. Or honestly, you can just use a spoon. I’m not judging.
And lastly, if you try it and come up with a combo better than mine, send me a note—I need more reasons to keep eating dip for dinner.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/3 cup sour cream
- 2 tbsp honey
- 1 1/2 tsp hot sauce (such as sriracha)
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- Pinch of salt
- 1 tbsp chopped chives (for garnish)
Instructions
-
1Preheat your oven to 350°F (175°C). Lightly grease a small baking dish.
-
2In a medium bowl, beat the cream cheese until smooth. Add the shredded cheddar cheese, sour cream, smoked paprika, garlic powder, and a pinch of salt. Mix until well combined.
-
3Spread the cream cheese mixture evenly into the prepared baking dish.
-
4In a small bowl, combine the honey and hot sauce. Drizzle half the hot honey mixture over the cream cheese layer.
-
5Bake for 10 minutes or until heated through and slightly bubbly around the edges.
-
6Remove from oven, drizzle with remaining hot honey, and garnish with chopped chives. Serve warm with crackers or veggies.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
