Smoked Cream Cheese
Experience the delightful blend of creaminess and smokiness with this easy smoked cream cheese recipe! Perfect for spreads, dips, and bagels, it’s a versatile treat that will elevate your meals.
Ingredients
- 8 oz cream cheese
- Wood chips for smoking hickory or applewood recommended
- Optional: herbs and spices for flavoring
Instructions
1 Gather Ingredients :
- Ensure you have 8 oz of cream cheese, your choice of wood chips for smoking (like hickory or applewood), and any optional herbs or spices for flavoring.
2 Prepare the Cream Cheese :
- Let the cream cheese sit at room temperature for about 30 minutes. This will make it easier to smoke and help it absorb the flavors better.
3 Seasoning (Optional) :
- If desired, mix in herbs and spices with the cream cheese. Some great options include garlic powder, smoked paprika, or fresh herbs like chives or dill.
4 Set Up Your Smoker:
- Preheat your smoker to a low temperature (about 200°F to 225°F).
- Add the wood chips to the smoker according to the manufacturer’s instructions.
5 Smoke the Cream Cheese :
- Place the cream cheese directly on the grill grate or in a small cast-iron skillet to prevent it from melting through the grates.
- Close the smoker lid and let it smoke for about 1 hour. Keep an eye on the temperature to maintain a consistent heat.
6 Check for Flavor :
- After an hour, check the cream cheese for the desired smokiness. If you want a stronger flavor, you can leave it in for an additional 15-30 minutes.
Cool and Serve :
- Once smoked to your liking, remove the cream cheese from the smoker and let it cool slightly.
- Serve it warm or let it cool completely and refrigerate until ready to use.
Storage :
- Store any leftover smoked cream cheese in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage.