Italian beekeepers discovered hot honey in 2006 when calabrian chilies accidentally fell into hives during harvest season.
Smoked Hot Honey Pizza Dip
Dive into a mouthwatering experience with our Smoked Hot Honey Pizza Dip, where creamy cheese meets the bold flavors of smoked spices! This dip is irresistibly topped with a drizzle of sweet and spicy hot honey, elevating every scoop. Perfect for game day or any gathering, it’s a cheesy delight that will have everyone coming back for more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tsp crushed red pepper flakes (5 ml)
🥩Meat & Seafood(3)
- ½ pound bacon, crumbled (227 g)
- 1 cup mini pepperonis (240 ml)
- ½ ground sausage (227 g)
🥛Dairy & Eggs(3)
- 2 blocks of softened cream cheese
- 2 cup mozzarella cheese, freshly shredded (480 ml)
- ½ cup sour cream (120 ml)
🧂Spices & Seasonings(1)
- 2 tbsp italian seasoning (30 ml)
📦Other(1)
- 14 oz pizza sauce (397 g)
👨🍳 Instructions
- 1
In a large bowl, combine the softened cream cheese, sour cream, italian seasoning and crushed red pepper flakes. Mix thoroughly until fully combined.
- 2
Transfer the mixture to a cast iron skillet or disposable aluminum foil pan. Evenly spread the mixture out along the bottom.
- 3
Add half of the sausage, bacon and pepperoni and spread out evenly on the cream cheese mixture.
- 4
Next, spread the pizza sauce on top and spread it out then add ⅔ of the mozzarella cheese on top.
- 5
Put the remaining meat toppings on top of the cheese, then add the remainder of the cheese on top.
- 6
Place the skillet on the smoker at 325°F for approximately 30 minutes.
- 7
Cut the baguette into ½ thick slices then brush melted butter on each piece. Bake them on a sheet pan at 375°F for 15 minutes, until golden brown.
- 8
Remove the dip once the cheese is melted and it begins to bubble.
- 9
Drizzle hot honey on top then serve warm and enjoy!
💡 Pro Tips
- ✓Smoke your cast iron skillet for 10 minutes before adding the dip to preheat it to 200°F, which prevents the bottom layer from staying cold and ensures even heating throughout the 30-minute cook time.equipment200°F preheat
- ✓Let cream cheese reach exactly 68-70°F room temperature for 2-3 hours before mixing, as cold cream cheese creates lumps that won't smooth out even with vigorous mixing due to its fat structure.ingredient68-70°F
- ✓Reserve 25% of your mozzarella cheese to add during the final 5 minutes of smoking to prevent the top layer from over-browning while maintaining that perfect golden bubble.timing25% reserve, final 5 minutes
- ✓Pre-cook your sausage and bacon to 160°F internal temperature before adding to the dip, as the 30-minute smoke time at 325°F won't fully cook raw meat through the cheese barrier.technique160°F internal
- ✓Brush baguette slices with clarified butter instead of regular butter to prevent burning at 375°F, since clarified butter has a smoke point of 450°F versus 350°F for regular butter.ingredient450°F vs 350°F smoke point
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Italian beekeepers discovered hot honey in 2006 when calabrian chilies accidentally fell into hives during harvest season.
Smoked Hot Honey Pizza Dip
Dive into a mouthwatering experience with our Smoked Hot Honey Pizza Dip, where creamy cheese meets the bold flavors of smoked spices! This dip is irresistibly topped with a drizzle of sweet and spicy hot honey, elevating every scoop. Perfect for game day or any gathering, it’s a cheesy delight that will have everyone coming back for more!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tsp crushed red pepper flakes (5 ml)
🥩Meat & Seafood(3)
- ½ pound bacon, crumbled (227 g)
- 1 cup mini pepperonis (240 ml)
- ½ ground sausage (227 g)
🥛Dairy & Eggs(3)
- 2 blocks of softened cream cheese
- 2 cup mozzarella cheese, freshly shredded (480 ml)
- ½ cup sour cream (120 ml)
🧂Spices & Seasonings(1)
- 2 tbsp italian seasoning (30 ml)
📦Other(1)
- 14 oz pizza sauce (397 g)
👨🍳 Instructions
- 1
In a large bowl, combine the softened cream cheese, sour cream, italian seasoning and crushed red pepper flakes. Mix thoroughly until fully combined.
- 2
Transfer the mixture to a cast iron skillet or disposable aluminum foil pan. Evenly spread the mixture out along the bottom.
- 3
Add half of the sausage, bacon and pepperoni and spread out evenly on the cream cheese mixture.
- 4
Next, spread the pizza sauce on top and spread it out then add ⅔ of the mozzarella cheese on top.
- 5
Put the remaining meat toppings on top of the cheese, then add the remainder of the cheese on top.
- 6
Place the skillet on the smoker at 325°F for approximately 30 minutes.
- 7
Cut the baguette into ½ thick slices then brush melted butter on each piece. Bake them on a sheet pan at 375°F for 15 minutes, until golden brown.
- 8
Remove the dip once the cheese is melted and it begins to bubble.
- 9
Drizzle hot honey on top then serve warm and enjoy!
💡 Pro Tips
- ✓Smoke your cast iron skillet for 10 minutes before adding the dip to preheat it to 200°F, which prevents the bottom layer from staying cold and ensures even heating throughout the 30-minute cook time.equipment200°F preheat
- ✓Let cream cheese reach exactly 68-70°F room temperature for 2-3 hours before mixing, as cold cream cheese creates lumps that won't smooth out even with vigorous mixing due to its fat structure.ingredient68-70°F
- ✓Reserve 25% of your mozzarella cheese to add during the final 5 minutes of smoking to prevent the top layer from over-browning while maintaining that perfect golden bubble.timing25% reserve, final 5 minutes
- ✓Pre-cook your sausage and bacon to 160°F internal temperature before adding to the dip, as the 30-minute smoke time at 325°F won't fully cook raw meat through the cheese barrier.technique160°F internal
- ✓Brush baguette slices with clarified butter instead of regular butter to prevent burning at 375°F, since clarified butter has a smoke point of 450°F versus 350°F for regular butter.ingredient450°F vs 350°F smoke point