Smoked Cream Cheese
This smoked cream cheese recipe is a need to try! It transforms regular cream cheese into a smoky, savory pleasure with minimum attempt.
Equipment
- Smoker (or grill with a smoker box)
- Wood chips (applewood, hickory, or mesquite recommended)
- Foil or baking sheet
Ingredients
- 1 block of cream cheese (8 oz, full-fat or low-fat)
- 1-2 tbsp BBQ dry rub (or any seasoning of your choice)
- Olive oil (for brushing (for brushing)
- Optional toppings: jalapeños, hot honey, bacon bits, or pecans
For BBQ Dry Rub :
- ¼ cup dark brown sugar
- 2 tbsp kosher salt (avoid substituting with table salt—see notes)
- 1 tbsp garlic powder
- ½ tbsp black pepper
- ½ tbsp onion powder
- ½ tbsp smoked or normal paprika
- ½ tbsp chili powder (add more if you prefer extra heat)
- r½ tablespoon smoked or regular paprika½ tablespoon chili powder (add more if you prefer extra heat)
Instructions
- Preheat the smoker to 225°F. If using a grill, set it up with oblique heat and add a smoker field with wood chips.
- Prepare the cream cheese: Place the block on a foil-covered tray. Score the pinnacle right into a crosshatch sample to help the seasoning take in.
- Mix collectively your dry rub if you're making it now.
- Brush with olive oil (absolutely coating the outer surface) and sprinkle generously with your preference of rub.
- Smoke for 2 hours at 225°F (or ninety mins at 250°F) until the top is golden brown and gentle.
- Serve immediately with crackers, chips, or bread, and enjoy the warm, smoky taste.
Notes
Smoked cream cheese is a smooth and low-cost manner to affect visitors or experience a comfy night time in. With only a few ingredients and minimal effort, you could create a scrumptious appetizer that pairs nicely with loads of dips and dippers. Whether you prefer highly spiced, candy, or savory, there’s a version of smoked cream cheese for every taste. Try it at your subsequent amassing—you won’t be disappointed!