Description
Indulgent hot honey creamy delight marries spicy and sweet flavors from Mexican culinary traditions. Silky smooth textures and balanced heat create a memorable dessert experience you’ll savor with pure pleasure.
Ingredients
Scale
Main Cheeses:
- 8 ounces (226 grams) cream cheese, softened
- 4 ounces (113 grams) Monterey Jack cheese, freshly shredded
Spices and Seasonings:
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
Sweetener and Serving Options:
- 3 tablespoons hot honey
- Crackers, crostini, or fresh vegetables for serving
Instructions
- Warm the oven to 175°C (350°F), ensuring complete preheating for optimal cooking conditions.
- Blend cream cheese, Monterey Jack, garlic powder, smoked paprika, and salt in a mixing bowl until achieving a uniform, silky consistency.
- Distribute the cheese mixture into a compact oven-safe dish, creating an even layer for consistent heating.
- Position the dish in the preheated oven and cook for 15 minutes, monitoring until the surface becomes effervescent and golden around the edges.
- Extract the bubbling cheese dip from the oven and generously cascade hot honey across the surface while maintaining its warmth.
- Present immediately alongside crisp crackers, toasted crostini, or fresh vegetable sticks for an inviting dipping experience.
Notes
- Adjust heat intensity by choosing mild or spicy hot honey to customize flavor profile.
- Swap traditional dairy for dairy-free cream cheese alternatives to accommodate lactose-intolerant guests.
- Experiment with different cheese combinations like sharp cheddar or goat cheese for unique taste variations.
- Store leftovers in an airtight container and reheat gently to maintain creamy texture and prevent separation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 30 mg