Smoked Cream Cheese
Smoked cream cheese is the easiest way to impress guests. It’s creamy, smoky, spicy and totally addictive. Serve it with crackers or pretzels and watch it disappear fast.
Servings: 8
Equipment
- Cast Iron Skillet or Casserole Dish or Foil Pan
Ingredients
- 16 Ounces cream cheese
- 1 Tablespoon olive oil
- 1 Ounces beer IPA
- 1 Teaspoon mustard powder
- 1 Teaspoon brown sugar
- 1 Teaspoon smoked paprika
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- ½ Teaspoon ancho chili powder
- ½ Teaspoon white pepper
- ½ Teaspoon salt
- 1 Tablespoon cilantro freshly chopped
- 3 jalapeños fresh
Instructions
- Preheat the smoker to 225 degrees F lid closed for 15 minutes.
- Remove cream cheese from packaging and place into a casserole dish, disposable foil pan, cast iron skillet or onto foil.
- Combine olive oil and beer in a small bowl. Brush all sides of the cream cheese.
- Combine mustard powder, brown sugar, smoked paprika, onion powder, garlic powder, ancho chili powder, white pepper, and salt in a small bowl.
- Slice and seed the jalapeños. Place into a small bowl and toss with remaining olive oil/beer. Add ½ tbsp of the seasoning and stir to coat.
- Season all sides of the cream cheese with the seasoning mix.
- Score the cheese using a knife in a crisscross pattern. Next, surround the cheese with the diced jalapenos.
- Place into the smoker. Smoke the cream cheese for 2 ½ hours.
- Once ready to serve, garnish with fresh chopped cilantro.
- Serve on a platter surrounded by pretzels, crackers, chips, or bread.
Notes
Choose the right cream cheese: When making a smoked cream cheese dip, it's important to choose a good quality, full-fat cream cheese. This will ensure that your dip is creamy and rich, with the perfect texture for dipping.
Don't skip the smoking time: Smoking the cream cheese for the full 2 ½ hours is crucial for infusing it with a delicious smoky flavor. Don't rush this step, as it can make all the difference to the end result.
Be mindful of your seasonings: When choosing your seasonings, avoid blended rubs where salt is the #1 ingredient. This can make the dip too salty, especially if you're serving it with salty crackers or pretzels. If in doubt, stick to the recipe's recommended spices or make your own blend.
Don't skip the smoking time: Smoking the cream cheese for the full 2 ½ hours is crucial for infusing it with a delicious smoky flavor. Don't rush this step, as it can make all the difference to the end result.
Be mindful of your seasonings: When choosing your seasonings, avoid blended rubs where salt is the #1 ingredient. This can make the dip too salty, especially if you're serving it with salty crackers or pretzels. If in doubt, stick to the recipe's recommended spices or make your own blend.
Nutrition
Calories: 222kcal | Carbohydrates: 5g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 326mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
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