Easy Sticky Chipotle Honey Cream Cheese BBQ Dip
A warm, creamy BBQ dip made with chipotle paste, honey, cream cheese and soured cream. It’s smoky, softly spiced and ideal with wings, burgers, grilled chicken and charred flatbreads when you want a richer dip that still feels balanced.
Ingredients
- 250 g full-fat cream cheese softened
- 120 g soured cream
- 2 tbsp chipotle paste
- 2 tbsp runny honey
- 1 small shallot finely chopped
- 2 garlic cloves finely grated
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp lime juice
- 1 tsp Worcestershire sauce
- ½ tsp fine sea salt
- ¼ tsp cracked black pepper
- 1 spring onion finely sliced
- 1 small handful coriander roughly chopped
For serving
- 8 mini flatbreads or 1 large flatbread grilled and cut up
- 300 g chicken wings or grilled chicken strips optional
- 1 red pepper quartered and charred
- 1 cucumber sliced thickly
Instructions
Soften and prep
- Take the cream cheese out of the fridge 30 minutes before cooking. Light your BBQ for two-zone cooking, with one hotter side and one gentler side. Aim for a medium heat overall.
Sweat the aromatics on the grill
- Set your skillet on the cooler side of the BBQ. Add the olive oil, chopped shallot and grated garlic. Close the lid and cook for 3 to 4 minutes, stirring once or twice, until softened but not browned.
Build the dip base
- In a bowl, mix the softened cream cheese, soured cream, chipotle paste, honey, smoked paprika, lime juice, Worcestershire sauce, salt and pepper. Stir until mostly smooth. Add the softened shallot and garlic from the skillet and mix again.
Warm it gently
- Return the mixture to the skillet and spread it out evenly. Place it back on the cooler side of the BBQ, close the lid and warm for 8 to 10 minutes. Stir halfway through. The dip should loosen slightly, turn glossy and smell smoky and sweet.
Finish with freshness
- Take the skillet off the heat. Scatter over the sliced spring onion and chopped coriander. Give it a light swirl rather than fully stirring them through so you keep those fresh green flecks on top.
Grill the dippers
- While the dip warms, toast your flatbreads on the hotter side of the BBQ for 30 to 60 seconds per side. Char the red pepper quarters until blistered and just tender. Slice and serve everything warm around the skillet.
Notes
Cream cheese is the backbone here, so I use full-fat and let it soften before I start. Cold cream cheese fights you, turns lumpy and never really becomes silky. Soured cream loosens the mixture and adds a little tang, which stops the honey from pushing the dip too far into sticky-sweet territory.
Chipotle paste varies quite a bit from jar to jar. Some are smoky and rounded, some are fiercer and more vinegary. I taste a tiny bit first, then adjust. If yours is particularly punchy, pull back to 1 1/2 tablespoons and add the rest after warming. Honey needs to be runny rather than set, because it folds through more neatly and gives that glossy finish once the dip hits the BBQ.
Nutrition
Calories: 238kcalCarbohydrates: 10gProtein: 4gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 54mgSodium: 388mgPotassium: 164mgFiber: 0.8gSugar: 8gVitamin A: 865IUCalcium: 78mgIron: 0.8mg
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