A deliciously creamy and spicy dip that’s perfect for any snack time or party appetizer. The combination of hot sauce and honey creates a unique sweet heat that I find irresistible. It’s super easy to make, bakes up warm and bubbly, and pairs beautifully with crackers, bread, or fresh veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz (225g) cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 tbsp hot sauce (adjust to taste)
2 tbsp honey
1 tsp garlic powder
1 tsp onion powder
½ cup shredded mozzarella cheese (optional)
¼ cup chopped green onions (optional)
¼ cup chopped crispy bacon (optional)
Directions
Preheat the oven to 375°F (190°C).
In a bowl, mix together the cream cheese, sour cream, mayonnaise, hot sauce, honey, garlic powder, and onion powder until smooth and well combined.
If I want extra creaminess, I stir in the shredded mozzarella cheese at this point.
Spread the mixture evenly into a baking dish.
Bake for 15-20 minutes until the dip is hot and bubbly.
Once out of the oven, I like to top it with chopped green onions and crispy bacon for added flavor and crunch.
Serve warm with crackers, bread, or fresh vegetables.
Servings and Timing
This recipe serves about 6-8 people as an appetizer or snack. Preparation time is roughly 10 minutes, and baking takes about 15-20 minutes, making it a quick and easy option for entertaining.
Variations
For a milder version, I reduce the hot sauce or use a milder chili sauce.
To make it vegetarian, I skip the bacon and add extra green onions or diced bell peppers for crunch.
For an extra kick, I sometimes add a pinch of cayenne pepper or a few red pepper flakes.
I’ve also tried swapping the mozzarella with pepper jack cheese for a spicier cheese flavor.
To make it dairy-free, use vegan cream cheese, mayo, and sour cream alternatives, and omit the mozzarella.
Storage/Reheating
If there are leftovers, I store the dip covered in the refrigerator for up to 3 days. When I want to reheat it, I place it in an oven-safe dish and warm it in the oven at 350°F (175°C) for about 10 minutes or until hot and bubbly again. It also reheats well in the microwave in short intervals, stirring in between.
FAQs
Can I make this dip ahead of time?
Yes, I often prepare the mixture ahead and refrigerate it, then bake it fresh just before serving for the best warm texture.
What can I serve this dip with?
I love pairing it with crackers, toasted baguette slices, tortilla chips, or fresh veggies like celery, carrots, and bell peppers.
How spicy is this dip?
The heat level depends on the hot sauce I use. I usually start with 1 tablespoon but adjust to taste—more for heat lovers, less for mild.
Can I freeze this dip?
Freezing cream cheese-based dips can change their texture, so I prefer to enjoy this one fresh. If I freeze it, I do so for up to a month and thaw slowly in the fridge.
Is there a vegan version of this dip?
Absolutely! I swap all dairy ingredients for plant-based alternatives and skip the bacon, and it still turns out delicious.
Conclusion
This Hot Honey Cream Cheese Dip is a go-to whenever I want a quick, crowd-pleasing appetizer with a perfect balance of sweet and spicy. It’s easy to make, versatile, and always disappears fast. I recommend giving it a try for your next gathering or whenever I crave a flavorful, creamy dip.
Recipe:
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Hot Honey Cream Cheese Dip
- Total Time: 25-30 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
A creamy and spicy baked dip combining hot sauce and honey for a perfect sweet heat, ideal for snacks or party appetizers.
Ingredients
8 oz (225g) cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 tbsp hot sauce (adjust to taste)
2 tbsp honey
1 tsp garlic powder
1 tsp onion powder
½ cup shredded mozzarella cheese (optional)
¼ cup chopped green onions (optional)
¼ cup chopped crispy bacon (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the cream cheese, sour cream, mayonnaise, hot sauce, honey, garlic powder, and onion powder until smooth and well combined.
- If desired, stir in the shredded mozzarella cheese for extra creaminess.
- Spread the mixture evenly into a baking dish.
- Bake for 15-20 minutes until the dip is hot and bubbly.
- Remove from oven and top with chopped green onions and crispy bacon if using.
- Serve warm with crackers, bread, or fresh vegetables.
Notes
Adjust hot sauce quantity to control heat level.
For a vegetarian version, omit bacon and add extra green onions or bell peppers.
Use vegan cream cheese, mayo, and sour cream for a dairy-free option, omit mozzarella.
Store leftovers in the refrigerator for up to 3 days.
Reheat in oven at 350°F (175°C) for about 10 minutes or in microwave in short intervals, stirring between.
Freezing is possible but may affect texture; thaw slowly in fridge.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
