Smoked cream cheese adds a delightful depth of flavor to your favorite appetizers and snacks. Whether you’re hosting a backyard barbecue or simply looking to elevate your breakfast bagel, this Smoked Cream Cheese Recipe recipe is sure to impress.
Read on to discover how easy it is to make smoked cream cheese at home, along with tips, tricks, and answers to common questions.
Smoked Cream Cheese Recipe
Ingredients:
- 2 blocks (16 oz each) cream cheese, softened
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Wood chips (hickory, apple, or cherry) for smoking
Equipment Needed:
- Electric smoker or charcoal grill with a smoking setup
- Aluminum foil
- Mixing bowls
- Plastic wrap
Instructions:
- Prepare the Cream Cheese Mixture:
In a mixing bowl, combine the softened cream cheese, lemon juice, garlic powder, onion powder, dried dill, smoked paprika, salt, and pepper. Mix until well combined and smooth.
- Shape and Wrap:
Lay out a large piece of plastic wrap on the counter. Spoon the cream cheese mixture onto the plastic wrap and shape it into a log or a round shape, about 2 inches in diameter.
- Chill:
Wrap the cream cheese log tightly in the plastic wrap, ensuring it’s completely covered. Place it in the refrigerator to chill for at least 1 hour or until firm.
- Prepare the Smoker:
While the cream cheese chills, prepare your smoker or grill for indirect smoking. If using an electric smoker, preheat it to 180°F (82°C). If using a charcoal grill, set it up for indirect heat with the charcoal on one side and a drip pan on the other.
- Smoke the Cream Cheese:
Remove the chilled cream cheese log from the refrigerator and unwrap it from the plastic wrap. Place the log directly on the grill grate of the smoker or grill.
- Add Wood Chips:
Add wood chips (soaked in water for 30 minutes and drained if using a charcoal grill) to the smoker or grill. Close the lid and smoke the cream cheese for about 1 to 1.5 hours, or until it picks up a light smoky flavor and firms up slightly.
- Cool and Serve:
Remove the smoked cream cheese from the smoker or grill and let it cool to room temperature. If desired, roll the smoked cream cheese log in additional chopped herbs (like dill or parsley) or smoked paprika for extra flavor and presentation.
- Storage:
Store any leftover smoked cream cheese tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It should keep well for up to one week.
FAQs About Smoked Cream Cheese:
Q: Can I customize the flavors of the cream cheese mixture?
- Absolutely! Experiment with different herbs like chives or cilantro, or add spices like cayenne pepper for a kick.
Q: Can I smoke the cream cheese without shaping it into a log?
- Yes, you can spread the cream cheese mixture in a shallow dish or foil pan for smoking. It will still absorb the smoky flavor.
Q: How do I know when the cream cheese is done smoking?
- After 1 to 1.5 hours of smoking, the cream cheese should have a light golden color and a slight firmness on the exterior.
Q: What are some serving suggestions for smoked cream cheese?
- Enjoy it on bagels, crackers, or alongside fresh vegetables like celery sticks and cherry tomatoes for a delicious appetizer spread.
Conclusion:
Smoked cream cheese is a versatile and delicious addition to your culinary repertoire. Whether you’re hosting a gathering or simply indulging in a flavorful snack, this recipe is sure to delight. Experiment with different flavors and enjoy the rich, smoky goodness that homemade smoked cream cheese brings to your table. Happy smoking!
