Description
A deliciously smoked cream cheese that is perfect for spreading or serving as a dip.
Ingredients
Scale
- 1 tablespoon olive oil (To prevent sticking.)
- 8 oz cream cheese
- 1 teaspoon brown sugar or sweetener
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the smoker to 200 degrees.
- Drizzle a cast iron skillet or metal pan with olive oil to prevent sticking.
- Optional: Score the top of the cream cheese. Use a sharp knife and make shallow, diagonal cuts across the top of the cream cheese, about 1/4 to 1/2 inch apart. Make a second set of diagonal cuts perpendicular to the first set, creating a diamond-shaped pattern on the surface of the cream cheese.
- Rub the spices onto the cream cheese. I like to season all 4 sides. Add additional spices if you need them and if there are unseasoned spots.
- Place the cream cheese in the pan and out on the smoker. Smoke for 1-2 hours or until the cream cheese has a smoky flavor. I smoke for 2 hours.
- Allow the cream cheese to cool before removing it from the pan and serving. Be careful if you don’t want it to break apart.
Notes
- This smoked cream cheese can be served with crackers, vegetables, or used as a spread for sandwiches.
- Keep an eye on the cream cheese while smoking to prevent it from overheating.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizers
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 oz
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg