Smoked Cream Cheese
A flavorful twist on traditional cream cheese, infused with smoky flavors, perfect for dips, spreads, and various recipes.
Ingredients
Essential Ingredients
- 1 block 8-ounce block of cream cheese Cold but slightly softened for easy scoring.
- 1 tablespoon olive oil or melted butter To help the seasoning stick.
- 2-3 tablespoons favorite seasoning blend Options include garlic powder, smoked paprika, onion powder.
- 1 cup wood chips (hickory, applewood, or pecan) For smoking.
Optional Additions
- to taste Honey, cinnamon and brown sugar, fruit preserves, crumbled bacon, fresh herbs, toasted nuts Choose sweet or savory toppings as desired.
Instructions
Preparation
- Remove the cream cheese block from the packaging and place it on aluminum foil or parchment paper.
- Score the top and sides of the cream cheese in a crisscross pattern with a sharp knife.
- Lightly coat the cream cheese with olive oil or melted butter.
- Sprinkle your chosen seasoning over the block evenly.
- Preheat your smoker or grill to 225°F (107°C) and add wood chips for smoking.
Smoking
- Place the seasoned cream cheese on a grill-safe tray or directly on the smoker grates.
- Smoke for 2 hours at 225°F, checking occasionally to maintain temperature.
- Monitor until the cheese develops a golden-brown crust.
Serving
- Remove the smoked cream cheese from the smoker and let it cool slightly.
- Garnish as desired and serve warm with crackers, veggies, or bread.
Notes
Serve warm or at room temperature for the best flavor. Store in an airtight container for up to 5 days in the refrigerator.