Cheesy Chili Crisp Honey Chicken Dip
This Cheesy Chili Crisp Honey Chicken Dip is the kind of crowd-pleasing, flavor-packed appetizer that instantly disappears. Think creamy, cheesy, spicy, and a little sweet, all baked into one bubbling hot dish. I've made this three times this month, it's that good!
Ingredients
- 1 rotisserie chicken bones and skin discarded, meat shredded
- 16 oz cream cheese I use the "cream cheese spread" in a tub rather than the block
- 1 cup sour cream can substitute with full fat greek yogurt, or cream cheese
- ¾ cup chili crisp SEE NOTE 1
- 3 tablespoon honey
- 2 shallots sliced paper thin, SEE NOTE 2
- 6 large cloves garlic sliced paper thin, SEE NOTE 2
- ½ teaspoon kosher salt
- 1 ½ cups shredded jack or mozzarella cheese
- 1 ½ cups shredded cheddar cheese
- chips, crackers, or crusty bread for serving
Instructions
- Preheat and prep. Preheat your oven to 375°F. Grease a 9x13 baking dish or a cast-iron skillet (10-12 inch) and set aside.
- Combine the base. In a large mixing bowl, combine the rotisserie chicken, cream cheese, sour cream, chili crisp, and honey. Stir until smooth and creamy. Fold in half of the shredded cheese, garlic, and shallots.
- Assemble the dip. Transfer the mixture to the prepared baking dish. Sprinkle the remainder of the julienned shallots and garlic on top. Option to drizzle some extra chili crisp on top too. Lastly, add the remaining shredded cheese evenly over the top.
- Bake until bubbling. Bake for 20–25 minutes, until the cheese is melted and the edges are golden and bubbling. I like to finish it off under the broiler for a couple minutes to brown the top (keep a careful eye to not let it burn). Allow to cool slightly. Option to garnish with chives and a drizzle of honey. Serve with chips, crackers, or crusty bread and enjoy.
Notes
Note 1: Every brand of chili crisp has a different spice level. Trader Joe's carries a mild, flavorful version and it's my preferred for this recipe. Momofuku and Fly By Jing are more spicy. You can often find other varieties at Asian grocery stores. Be sure to give yours a taste first and adjust the quantity if very spicy.
Note 2: I use a mandolin to get very thin slices of shallots and garlic. If you don't have a mandolin:
- Use a sharp knife to slice thin slivers of garlic and shallot, or
- Use a knife to mince the shallots and garlic, or
- Substitute for ½ teaspoon each of onion powder and garlic powder