Cooking With Honey – “Crack” Dip

crack dip

My next door neighbor introduced me to this recipe. It’s so good it’s addictive!

In this dip honey is used as a flavor enhancer rather than a sweetener. It’s a scientific fact that the gluconic acid in honey makes every recipe taste better!

Yield:  about 3 cups of dip


1 cup finely diced Vidalia onion

1 cup Hellman’s mayonnaise

1 cup Mexican blend cheese

1 4 ounce can diced chiles, drained but not rinsed

Honey for drizzling on top


Preheat oven to 350 degrees.

Mix the first four ingredients together and place into a casserole dish. Drizzle honey on top. Bake for 20-30 minutes until cheese is melted and top is golden brown. Serve with chips, vegetables or slices of French bread.

6 thoughts on “Cooking With Honey – “Crack” Dip

  1. My mouth is watering just reading your post! Yum.

  2. thefolia says:

    Just made this with a little twist. I caramelized the onions first with olive oil and honey then added into the casserole with some silvered mushrooms–thanks for the recipe! Happy Nesting!

  3. Karen says:

    I have had a similar dip but not with honey…I’m sure it really brings out the flavor.

  4. notedinnashville says:

    You’re so right – dip is addictive. I could eat chips and dip everyday of my life. This one looks delicious.

  5. Yum I will have to try this next time I need an appetizer 🙂

  6. SimpleP says:

    This is right up our alley. Yum! Hoping our bees contribute to a bumper crop of chiles this year.

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