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Smoked Cream Cheese Dip

A creamy, smoky dip made by slow-smoking cream cheese with spicy seasonings and jalapeños. Perfect for parties and gatherings.

Ingredients

Scale
  • 16 ounces cream cheese.
  • 1 tablespoon olive oil.
  • 1 ounce IPA beer.
  • 1 teaspoon mustard powder.
  • 1 teaspoon brown sugar.
  • 1 teaspoon smoked paprika.
  • 1 teaspoon onion powder.
  • 1 teaspoon garlic powder.
  • ½ teaspoon ancho chili powder.
  • ½ teaspoon white pepper.
  • ½ teaspoon salt.
  • 1 tablespoon fresh cilantro, chopped.
  • 3 jalapeños.

Instructions

  1. Heat smoker to 225°F with lid closed for 15 minutes.
  2. Place cream cheese in smoking-safe container. Mix oil and beer, brush on all sides.
  3. Combine all dry seasonings in bowl. Score cream cheese in crisscross pattern.
  4. Slice and seed jalapeños, toss with remaining oil/beer mixture and some seasoning.
  5. Cover cream cheese with remaining seasoning, surround with seasoned jalapeños.
  6. Smoke for 2½ hours. Garnish with cilantro before serving.

Notes

Scoring helps smoke penetrate cheese.
Can adjust spice level to taste.
Serve with pretzels, crackers, or bread.

  • Author: Chef Stella

Nutrition

  • Calories: 280
  • Fat: 25 g
  • Carbohydrates: 4 g
  • Protein: 6 g