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Smoked Cream Cheese

A rich and creamy smoked cream cheese dish with added barbecue rub and sweet pepper jelly, perfect for gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block Cabot Cream Cheese Provides a rich, creamy base.
  • 1 tablespoon extra virgin olive oil Adds moisture and helps adhere spices.
  • 2 tablespoons barbecue rub Infuses smoky, savory flavors.
  • 1 jar pepper jelly Provides a sweet and spicy contrast.
Dippers
  • 1 pack crackers Provides a crispy vehicle for the cream cheese.
  • 1 bag pita chips A crunchy alternative for scooping.
  • 2 cups sliced veggies Freshness and crunch that balance the richness.

Method
 

Preparation
  1. Preheat your smoker to 180 degrees F.
  2. Line a rimmed baking sheet with aluminum foil and spray it with nonstick cooking spray.
  3. Coat the cream cheese on all sides with olive oil and place it on the prepared baking pan.
  4. Sprinkle the barbecue rub evenly on the top and sides of the cream cheese.
  5. Score the top of the cream cheese in a crosshatch pattern with half-inch cuts.
Cooking
  1. Place the baking sheet in the smoker and smoke the cream cheese for 2 hours.
Serving
  1. Remove the cream cheese from the smoker and top it with pepper jelly.
  2. Serve warm with crackers, pita chips, or sliced veggies.

Notes

For added flavor, experiment with different types of wood chips for smoking. Ensure a consistent smoking temperature and serve with a variety of dippers to cater to all tastes.