Whipped Cream Cheese Dip with Sweet Beets and Hot Honey
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Hot Honey:
½ cup honey
1 – 2 tsp. red chili flakes
1 – 2 tsp. apple cider vinegar
¼ tsp. cayenne powder, or to taste
For the Cream Cheese Dip:
2 8 oz. blocks cream cheese, softened to room temperature
2 tbsp. sour cream or plain yoghurt (this is optional but makes for a creamier dip)
½ tsp. garlic powder
2 tsp. smoked paprika
1 ½ tsp. dried thyme leaves
½ tsp. salt, or to taste
1 24 oz. jar Paisley Farm Sweet Pickled Beets, drained and diced
Crackers for serving
Instructions
- First, make the hot honey. Add the honey and red chili flakes to a small saucepan set over medium heat. Whisk and bring to a simmer. Let simmer for about 1 minute. Remove from the heat and whisk in the apple cider vinegar and cayenne. Set aside and let cool to room temperature. You can also place this in the refrigerator to speed up the cooling process.
- Next, make the dip. Add the cream cheese, sour cream or yoghurt (if using), garlic powder, smoked paprika, thyme leaves, and salt to a large mixing bowl or the bowl of an electric stand mixer. Beat on medium until smooth and creamy. Next, add 2 cups of the diced beets and fold in using a silicone spatula or wooden spoon.
- Add the cream cheese mixture to a serving plate or bowl. Top with the remaining diced beets and drizzle with a few spoonfuls of the hot honey. Serve with extra hot honey on the side and your favorite crackers for dipping.
- *Note: This can be made ahead of time. To do this, make the cream cheese mixture and place (covered) in the refrigerator. Remove the mixture from the refrigerator about 30 minutes before serving and top with the diced beets and hot honey.