Hot Honey Bacon and Leek Dip

This Hot Honey Bacon and Leek Dip is honestly the best dip I’ve ever made. Savory, smoky, and just the right amount of sweet heat. Caramelized leeks and crispy bacon are folded into a rich cream cheese base with sharp white cheddar and Gruyère, spiced with Calabrian chili and smoked paprika, then finished with a drizzle of hot honey. Serve it hot and bubbly with Firehook crackers and enjoy!

Ingredients:

• Firehook crackers, for serving

• 1 tbsp olive oil (or reserved bacon fat)

• 1 lb bacon, cooked until crispy and chopped (reserve some for topping)

• 2 medium leeks (white + light green parts), halved, cleaned, and thinly sliced

• Salt and pepper, to taste

• 1 tsp Calabrian chilies (optional, to taste)

• 1 tsp smoked paprika (divided)

• 6 cloves garlic, minced

• ¼ cup dry white wine (optional)

• 8 oz cream cheese, softened

• 1 cup sour cream

• 1/2 cup mayonnaise

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1/2 tsp Aleppo pepper (optional)

• 2–3 tsp hot honey (plus more for drizzling)

• 1 cup (4 oz) sharp white cheddar, shredded (reserve 1/4 cup to top)

• 1 cup (4 oz) Gruyère, shredded (reserve 1/4 cup to top)

• 1/2 cup (2 oz) Parmesan, freshly grated (optional, to top)

• Chives, for garnish

Instructions:

1. Cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate. Carefully drain all but 1–2 tablespoons of the rendered fat from the pan.

2. Add the leeks, season with salt, pepper, Calabrian chilies, and 1/2 tsp smoked paprika. Cook for 6–8 minutes, stirring occasionally, until softened.

3. Add the minced garlic and cook for 1 minute more, until fragrant.

4. Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 1–2 minutes, until most of the liquid has evaporated. Remove from heat and let cool slightly.

5. Preheat the oven to 350°F.

6. In a large bowl, mix together the softened cream cheese, sour cream, mayonnaise, Dijon, Worcestershire, a pinch of salt and pepper, Aleppo pepper (if using), remaining 1/2 tsp smoked paprika, cheddar, and Gruyère (reserve a bit of each cheese for topping).

7. Fold in the cooled leek mixture, most of the chopped bacon (saving some for garnish), and hot honey. Mix until well combined.

8. Transfer the mixture to a baking dish or oven-safe skillet. Top with the remaining cheddar, Gruyère, and a sprinkle of Parmesan (if using).

9. Bake for 10 minutes, then finish under the broiler for 2–5 minutes until golden and bubbly (keep a close eye so it doesn't burn).

10. Drizzle with more hot honey, top with reserved crispy bacon and chopped chives.

11. Serve warm with Firehook crackers and enjoy!

    
    

    Prep Time: 15–20 minutes | Cook Time: 35 minutes | Serves: 6–8 as an appetizer