Easy Smoked Cream Cheese
Based on a recipe from https://burrataandbubbles.com/smoked-cream-cheese/
- 8 oz full-fat cream cheese (in block form)
- 1 tsp chili powder
- 1 tsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp hing
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- Favorite accompaniments such as crackers, bread, fresh vegetables, etc.
To prepare the cream cheese, we use a sharp knife to cut a criss-cross pattern on top (photo 1). We don't need to go all the way to the bottom — about halfway will do.
Now we stir together the spices to make our dry rub (photo 2).
With our dry rub prepared, we’re ready to coat the cream cheese so that the top and sides are completely encrusted with the spice mixture (photo 3). Some people like to brush the cream cheese with olive oil first, but I don’t find it’s necessary to help the seasoning adhere. That said, the option is there if you prefer that method.
From here, we transfer our seasoned cream cheese to the smoking dish. If you have a mini cast-iron skillet, that works great. Otherwise, a small disposable aluminum pan or grill-safe baking sheet takes care of the job.
Now we place the dish in a 225-degree F smoker with a water pan, close the lid and smoke for about two hours (photo 4).
After two hours, our cream cheese will have transformed into this unbelievably divine spread. You’ll know the cream cheese is finished smoking when it puffs up and begins to pull away from the criss-cross pattern.
For a pretty presentation, I like to sprinkle a little fresh parsley or green onions on top and proceed to devour. If you plan to serve this on a special occasion, this cheese spread is great on a charcuterie board, or you can serve it with some crispy wings and fried pickles on game day.
With a sharp knife, score the top of the cream cheese in a criss-cross pattern. Don't cut all the way to the bottom of the cream cheese, about halfway will do.
Stir together the chili powder, brown sugar, garlic powder, onion powder, ground cumin, smoked paprika and black pepper to make the dry rub.
Coat the top and sides of the cream cheese with the dry rub. Place the cream cheese in a small cast-iron skillet or aluminum pan.
Immediately place the cream cheese on a 225-degree F smoker with a water pan. Close the lid and smoke for about two hours. You know the cream cheese is done when it's warm throughout, puffs up and starts to pull away from the criss-cross pattern. Remove from the smoker and serve with your favorite accompaniments. Enjoy!
Servings 1