Ingredients: |
Ingredients: 8 ounces full-fat cream cheese in block form
▢ 1 teaspoon chili powder
▢ 1 teaspoon brown sugar
▢ ½ teaspoon garlic powder
▢ ½ teaspoon onion powder
▢ ½ teaspoon ground cumin
▢ ¼ teaspoon smoked paprika
▢ ¼ teaspoon black pepper
▢ Favorite accompaniments such as crackers, bread, fresh vegetables, etc.
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Directions: |
Directions: 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 favourite accompaniments. Enjoy!
Notes
Place the cream cheese on the smoker while cold: If the cream cheese is too warm, it will melt too quickly. Score the cream cheese, season it and then immediately place it on the smoker. If you’re not quite ready to smoke the cheese after seasoning, keep it in the refrigerator until you're ready to cook.
One block of cream cheese serves four to six people, but you can easily scale up for larger parties. As long as you have room on the grill, you can smoke as many cream cheese blocks at a time as needed.
Cover any leftovers with plastic wrap or store in an airtight container in the refrigerator. It should last for three to four days. To reheat, remove from the refrigerator for 30 minutes and warm in a 350-degree F oven for about 10 minutes. |
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