Double Barrel Honey Buffalo Chicken Dip

• 2 Cups cooked shredded chicken, preferably rotisserie chicken
  
• 8 oz Cream cheese, softened
  
• 1/2 Cup buffalo wing sauce
  
• 1/3 Cup ranch dressing or blue cheese dressing
  
• 1/4 Cup Double Barrel Honey, divided
  
• 1 Cup shredded sharp cheddar cheese, divided
  
• 1/2 Cup shredded mozzarella cheese
  
• 1/4 tsp garlic powder
  
• 2 Tbsp crumbled blue cheese, optional
  
• 2 Tbsp sliced green onions, for garnish
  
• Extra buffalo sauce and Double Barrel Honey, for finishing

To serve: Tortilla chips, celery sticks, carrot sticks, pretzel bites, or toasted baguette slices.

INSTRUCTIONS:

1. Heat the oven to 375°F. Lightly grease a 1-quart baking dish or 8-inch cast-iron skillet.
   

2. In a large bowl, stir together the cream cheese, buffalo sauce, ranch or blue cheese dressing, 3 tablespoons Double Barrel Honey, garlic powder, 3/4 cup cheddar, and mozzarella until well combined.
   

3. Fold in the shredded chicken and optional blue cheese crumbles.
   

4. Spread the mixture evenly in the prepared baking dish. Top with the remaining 1/4 cup cheddar.
   

5. Bake for 20–25 minutes, until the cheese is melted and the dip is hot and bubbling around the edges.
   

6. Let rest for 5 minutes. Drizzle with additional Double Barrel Honey and buffalo sauce, then top with green onions.
   

7. Serve warm with chips, pretzels, or fresh vegetables.

Recipe Notes

• For more heat: Add 1–2 teaspoons hot sauce, a pinch of cayenne, or sliced jalapeños before baking.
  
• For a smokier flavor: Swap in smoked cheddar or add a pinch of smoked paprika.
  
• Make ahead: Assemble the dip up to one day ahead, cover, and refrigerate. Bake just before serving; add a few extra minutes if baking from cold.
  
• Slow cooker option: Cook on low for 2–3 hours, stirring occasionally, then garnish immediately before serving.
  

The final honey drizzle highlights Double Barrel Honey’s sweet, subtle oak character while softening the buffalo sauce’s heat.