Smoked Cream Cheese Appetizer
A smoked cream cheese block can be enjoyed as a rich dip or a delectable spread for toast or bruschetta. Also try it folded into al dente pasta, drizzled with some olive oil and garnished with fresh basil or oregano. Or mash a portion of it into mashed potatoes.
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Servings: 8 servings
Calories: 100kcal
Ingredients
- 8 oz block of cream cheese*
- 1 tablespoon seasoning your choice of rub or favorite mix
Instructions
- Line a quarter sheet pan or similar metal plate with parchment paper. Season the cream cheese liberally and place it on top.
- Set up your smoker according to the manufacturer's instructions.** The temperature in the chamber should be in the 200-225 F range.
- Place the seasoned cream cheese in the chamber and smoke for about 90 minutes or until gooey and soft with a thin crust on the outside.
- Serve immediately for a smoked cream cheese dip with crackers and veggies. Allow to cool down if you would rather use as a spread. Any leftover quantity can be stored in an airtight container and refrigerated for up to 5 days.
Notes
*If you have a tub of cream cheese you can smoke it just the same. To release it in one piece from the container simply massage the outside of the plastic tub to loosen it, then turn it upside down while applying gentle pressure with your fingertips around the outside of the container. It should slide out relatively easy.
**See blog post for smoking wood options and how to piggy back on a smoking set up you are already preparing for smoking proteins low and slow.
Nutrition
Serving: 1g | Calories: 100kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 659mg | Sugar: 1g
