Honey Sriracha Chicken Dip Recipe

This creamy gooey Honey Sriracha Chicken Dip is made with shredded chicken, cream cheese, and Sriracha and ready in 30 minutes. Pulling it hot from the oven reveals bubbling edges and perfect cheese pulls with every scoop. I make this whenever my usual buffalo chicken dip feels a bit too predictable.

Why This Classic Works

I used to strictly stick to standard hot sauce dips for game days until I realized the balance was off. Adding honey to the spicy Sriracha base creates a sweet heat that coats the chicken perfectly.

My biggest mistake initially was using bottled sweet chili sauce instead of mixing raw honey and real Sriracha. The difference in depth and control over the spice level is massive when you make the sauce yourself.

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Honey Sriracha Chicken Dip Ingredients

• 2 cups cooked chicken, shredded
• 8 oz cream cheese, softened
• 1/4 cup Sriracha sauce
• 1/4 cup honey
• 1/4 cup sour cream
• 1 cup mozzarella cheese, shredded
• 2 tbsp green onions, chopped

How To Make Honey Sriracha Chicken Dip

1. Preheat and prep: Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish.
2. Mix the base: In a large bowl, mix the softened cream cheese, sour cream, Sriracha, and honey until smooth.
3. Fold in ingredients: Stir the shredded chicken and half of the mozzarella cheese into the wet mixture until fully combined.
4. Bake the dip: Transfer the mixture to your prepared baking dish and top with the remaining mozzarella cheese.
5. Finish and serve: Bake for 20 minutes until the edges are bubbling, then garnish with green onions before serving.

Recipe Tips

• Soften the cream cheese: Using room temperature cream cheese prevents lumps and ensures a perfectly smooth dip base.
• Shred your own cheese: Pre-shredded mozzarella contains anti-caking agents that stop it from melting into gooey strands.
• Taste the heat: Try the Sriracha and honey mixture before adding the raw chicken to ensure the spice level suits your preference.

What To Serve With Chicken Dip

Serve this warm dip with sturdy tortilla chips, celery sticks, or toasted baguette slices. The sweet heat pairs exceptionally well with cool, crunchy vegetables like cucumber rounds or bell pepper strips.

How To Store

Store leftover dip in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through. Freezing is not recommended as the dairy will separate and become grainy.

FAQs

Can I use canned chicken?

Yes, thoroughly drained canned chicken works well if you are short on prep time.

Is this dip incredibly spicy?

The honey balances the Sriracha, making it a medium sweet heat rather than overwhelmingly spicy.

Can I make this in a slow cooker?

Absolutely. Combine all ingredients in a slow cooker and heat on low for two hours until melted.

What can I substitute for sour cream?

Plain Greek yogurt is an excellent one-to-one swap for sour cream in this recipe.

Nutrition

• Calories: 210 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 320mg
• Total Carbohydrate: 11g
• Protein: 12g

Try More Recipes:

• Hot Honey Chicken Dip Recipe
• Baked Chicken Queso Dip Recipe
• BBQ Chicken Dip Recipe