Ingredients
Scale
- 8 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/4 cup hot honey (store-bought or homemade)
- 1 large clove garlic, minced
- 1 tablespoon fresh chives, chopped, divided
- 1/2 teaspoon red pepper flakes, plus extra for garnish
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a small mixing bowl, combine the softened cream cheese, butter, minced garlic, half of the chopped chives, sea salt, and black pepper until just smooth.
- Step 2: Transfer the cream cheese mixture into a small, oven-safe baking dish (such as a small ramekin or cast-iron skillet) and smooth the top slightly.
- Step 3: Bake the cream cheese mixture for 12 to 15 minutes, or until the edges are bubbling lightly and the dip is warmed completely through the center.
- Step 4: While the dip is baking, lightly warm the hot honey in a small microwave-safe bowl or saucepan to make it easily pourable.
- Step 5: Remove the baked dip from the oven and immediately drizzle the entire surface generously with the warmed hot honey mixture.
- Step 6: Garnish the dip with the remaining fresh chives and extra red pepper flakes, then serve immediately with crackers, pretzels, or bread slices.
Notes
- If you have leftovers, cover the baking dish tightly and refrigerate for up to 3 days; note that the texture will firm significantly once chilled.
- To revive chilled dip, warm it slowly in a 300°F oven for 10-15 minutes or until spreadable, but avoid high heat which can cause the cream cheese to separate.
- For a perfect sweet-and-savory holiday spread, try serving this warm dip alongside tart green apple slices or crisp pear wedges instead of standard crackers.
- Ensure your cream cheese and butter are truly room temperature (softened for at least an hour) before mixing, as this is key to achieving a silky, lump-free base texture before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American