Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a small ovenproof dish or a 20cm cast-iron skillet.

Mix the Cream Cheese Base: In a medium bowl, combine the softened cream cheese, minced garlic, 1 tablespoon of chopped chives, sea salt, and black pepper. Mix with a spatula or wooden spoon until everything is well combined and the mixture is smooth.

Form the Dip: Spread the cream cheese mixture evenly into your prepared dish. Use the back of a spoon to create some gentle swoops and wells on the surface – this will help catch all that delicious hot honey later.

Cook the Bacon: Place a small frying pan over a medium heat. Add the bacon lardons and cook for 6-8 minutes, stirring occasionally, until they are golden brown and perfectly crisp. Learning how to properly render bacon is a great kitchen skill. Once crisp, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about a tablespoon of the rendered fat in the pan.

Make the Hot Honey: Keep the pan with the bacon fat on a low heat. Pour in the honey, add the red chilli flakes and the apple cider vinegar. Stir gently for 1-2 minutes until the honey is warm, fragrant, and slightly thinned. Don't let it boil. What works best for me is to just let it warm through to infuse the flavours.

Assemble the Dip: Pour the warm hot honey mixture over the cream cheese in the dish. Sprinkle the crispy bacon pieces and the toasted pecans evenly over the top.

Bake to Perfection: Place the dish in the preheated oven and bake for 15-20 minutes, or until the edges are bubbling and the centre is warm throughout.

Garnish and Serve: Carefully remove the dish from the oven. Drizzle with a little extra virgin olive oil and garnish with the remaining fresh chives. Let it rest for 5 minutes before serving, as this allows the flavours to meld and prevents anyone from burning their mouth! It’s fantastic served with crackers, toasted bread, or even crunchy veg sticks.