Smoked Cream Cheese (2 Ways)
A super simple way to elevate cream cheese and serve it as an impressive appetizer!
Servings: 4 servings
Calories: 225kcal
Equipment
- skillet or aluminum pan
Ingredients
- 1 8 ounce cream cheese
- 2 tsps honey
- 2 tsps olive oil
- 1 clove garlic
- 1 tablespoon fresh rosemary (minced)
- 1 medium serrano (minced)
- 1 pinch sea salt
Instructions
Preheat Smoker To 185°F— 200°F
- Mince Serrano pepper, garlic clove, and fresh rosemary. Add to a small bowl along with honey, olive oil, and sea salt. Whisk to combine.
- Place cream cheese block onto a foil-lined pan for easy cleanup or use a disposable pan. Use a sharp knife to score the cream cheese ½" deep with cross-hatch marks. Drizzle with honey-seasoning mixture.
- Place the pan with the cream cheese on the grate and smoke, using super smoke if available, for 2 to 2½ hours until the cheese is smokey and begins to puff out as the cross hatches expand.
- Serve with crackers or pita chips and cranberry jalapeño dip. It's a match made in heaven!
Notes
- If the block of cream cheese is colder, it will be easier to score.
- If you have a small rack to place under the cream cheese, use it. This will allow the bottom of the cheese to get nice and smoky too!
- Try adding crumbled bacon over the smoked cheese before smoking it, yummy!
- Store leftovers (yeah right, what leftovers?) in an air-tight container and eat within a week.
- Try smoking other cheeses too, like cheddar cheese or mozzarella. The softer the cheese, the shorter the smoking time.
- Not sure what flavor wood chips to use? Try hickory, cherry, apple, or oak!
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 6g | Protein: 3g | Fat: 22g | Cholesterol: 62mg | Sodium: 192mg | Fiber: 1g | Sugar: 5g
