Ingredients:

  • 2 habanero peppers (approx. 10g), seeded and minced
  • 1 clove (3g) garlic, microplaned
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 tsp (1.5g) kosher salt
  • 8 oz (225g) full-fat cream cheese, softened
  • 2 tbsp (30g) sour cream
  • 1/2 tsp (2.5g) smoked paprika
  • 1 tbsp (15ml) honey

Instructions:

  1. Wear nitrile gloves. Slice habaneros lengthwise, remove seeds and membranes, and mince the flesh into a paste. Toss minced peppers with lime juice and salt in a small bowl and let sit for 5 minutes.
  2. Place softened cream cheese in a food processor or mixing bowl and beat on medium speed until smooth and aerated.
  3. Incorporate the sour cream, honey, and smoked paprika, blending until the color is a consistent pale orange.
  4. Using a rubber spatula, gently fold in the marinated habaneros and microplaned garlic until evenly distributed.
  5. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow flavors to fuse and the dip to set.