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Ready to impress at your next gathering? This creamy hot honey chicken dip is IT! Chicken and cream cheese are fortified with sweet-spicy hot honey and plenty of melty cheddar for bold, layered flavors. It’s perfect for tailgating, potlucks, or entertaining!
See recipe card below for full list of measurements, ingredients, and instructions.
Why You’ll Want This Chicken Dip At Your Next Party
- Creamy, rich, spicy-sweet and topped with plenty of melted cheese this hot honey chicken dip is a must for your next watch party or gathering. You can serve it straight in whatever you baked it in for zero fuss, and easier cleanup.
- This dip is ready in just 30 minutes, and only 5 minutes of that is active time so it is perfect for throwing together if you have last minute guests.
- As long at you shred your own cheese so you’re not getting any anti-caking agents in your hot honey chicken dip, it’s naturally gluten-free!
- It also works really well if you want to make it ahead of time. Simply assemble it in the baking dish or skillet ready to bake a couple of hours ahead and refrigerate. Depending on how cold your fridge is, the only thing you might want to keep in mind is to add another 5 minutes to the cooking time to make up for the difference between room temp and fridge temp!
What I Learned Testing This Recipe
- Leave the dip to rest for a few minutes before serving. Totally hot dip will be runny when you scoop it, and too hot to eat! If you’re patient and leave it for 5 minutes before serving it will also taste much better too.
- Make sure the cream cheese is softened before you mix together the ingredients. I’ve found if I try and skip this step the dip doesn’t bake evenly as inevitably there will be lumps of cream cheese not properly distributed in the dip.
- If the top of the cheese doesn’t brown, broil the top for a few minutes if you’d like a bit more color. I find browning times for cheddar vary from brand to brand, but the broiler is always on hand if you think your dip needs a little more help.
Ingredients
Oil – Any neutral flavored oil will work here!
Green onions – These add a lovely freshness and crunch to the dip, but for that allium flavor you could also sub snipped chives.
Cream cheese – This is what makes the dip super creamy! I prefer regular cream cheese for this, but you could use a low fat version. But, once baked it will make for a much runnier dip!
Cooked shredded chicken – These are all the ways I’ve tested cooking and shredding chicken for recipes that have worked so you can pick one to suit your kitchen and timescale! You could also use rotisserie chicken. Canned chicken would work, but the flavor won’t be as good. Make sure you drain it as well as you can to stop the dip going too watery.
Monterey Jack and cheddar cheese – I prefer to grate my own as pre-grated cheese often has anti-caking agents in it to stop it sticking together in the bag which will impact the flavor of your dip!
Hot honey – I usually buy pre-made hot honey for recipes (it is such an easy way to add loads of flavor!) but I do have a recipe for making your own here.
Garlic powder – As all you have to do is mix and bake this dip (so there is no pre-cooking of ingredients) using garlic powder instead of fresh garlic means you won’t get any raw garlic taste in your dip.
Serving & Storage Suggestions
Serve this dip hot, either straight in the cast iron skillet or in a pretty baking dish if you don’t have one with plenty of tortilla chips, crackers, mini toasts or similar for scooping. Celery sticks would also be good, but I’d avoid other veggies — you need the celery ‘boat’ to get a good amount of dip with each bite and to pick up the chicken.
It’s best enjoyed just as it’s made, but any leftovers will keep in the refrigerator for up to 3 days and will still be tasty warmed through in the microwave.
Frequently Asked Questions
Not really, but it really depends on the brand of hot honey you’re using. Choose a mild one for the dip to be, well, mild, and obviously a spicy one will bring the heat! You can also add a sprinkling of red pepper flakes or even a few shakes of hot sauce to the mixture to amp things up a bit further.
I love it for ease of entertaining (I think hot dips just look so good baked in them!) but you can use a 8×8 inch baking dish instead.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Warm Hot Honey Chicken Dip
Equipment
- cast-iron skillet for baking the dip, or a 8×8 baking dish
Ingredients
- 2 teaspoons oil
- 3 green onions chopped
- 8 ounce package cream cheese softened and cubed
- 3 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- ¼ cup hot honey plus more for drizzling
- ½ teaspoon garlic powder
- ½ teaspoon salt plus more to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 425F.
- In a large bowl, mix together the cream cheese, green onions, shredded chicken and shredded Monterey Jack cheese until smooth.
- Then stir in the hot honey, salt, and garlic powder. Mix until well combined. Taste, and add a little more salt if you think it needs it.
- Pour the oil into the cast iron skillet and swirl it around to coat, you could also use a 8×8 baking dish. Pour in the prepared dip. Top with remaining cheddar cheese.
- Bake for 16-18 minutes until the dip is gooey and bubbling around the edges, and the cheese on top is melted and bubbling. Let cool a few minutes before serving.
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.
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