If your cream cheese is chilled and firm, microwave it in a microwave-safe bowl for 10–15 seconds or leave at room temperature for 20–30 minutes so it becomes easily mashable.

Combine base ingredients

In a medium mixing bowl, add the softened cream cheese, sour cream, mayonnaise and Calabrian chilli paste. Use a rubber spatula or electric hand mixer on low speed to combine until smooth and evenly colored. Scrape the sides of the bowl as needed.

Season and balance

Add lemon juice, olive oil, honey, smoked paprika, grated garlic, kosher salt and black pepper to the chilli-cream mixture. Mix thoroughly and taste. Adjust heat or sweetness by adding up to 1 more teaspoon honey if very spicy, or up to 2 tablespoons more Calabrian paste if you want extra heat and tang. The finished dip should be spreadable but slightly thick.

Chill (optional)

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. If serving immediately, let sit 10 minutes at room temperature after mixing so flavors open up.

Toppings & garnish

Prepare the tomatoes and onion: halve the cherry tomatoes and thinly slice the red onion. Toss them in a small bowl with the 1 teaspoon finishing olive oil and a pinch of salt and pepper to take the raw edge off.

Top the dip: transfer the chilled Calabrian dip into a shallow serving pot or bowl. Spoon the tomato-onion mixture in a ring or cluster on top of the dip, leaving some dip visible. Sprinkle the chopped parsley and grated pecorino evenly over the top. Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil and a crack of fresh black pepper.

For serving

Arrange the dippers: place the bowl or pot with the Calabrian chilli dip on a platter. Surround with crisp breadsticks or grilled sourdough slices and vegetable crudités for dipping.

Serve & store: serve immediately. Leftover dip keeps in an airtight container in the refrigerator for up to 4 days. Stir before serving and allow to come to room temperature for 15–20 minutes for best texture.