Description
This smoked cream cheese dip with jalapeños is a showstopper appetizer that blends creamy, rich dairy with bold smoky flavor and the gentle heat of fresh jalapeños. It is an easy ‘set it and forget it’ recipe for your smoker.
Ingredients
Scale
- 16 oz full-fat cream cheese
- 1 tbsp olive oil
- 1 oz IPA beer
- 1 tsp mustard powder
- 1 tsp brown sugar
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ancho chili powder
- ½ tsp white pepper
- ½ tsp salt
- 3 fresh jalapeños, sliced and seeded
- 1 tbsp fresh cilantro, chopped
Instructions
- Preheat your smoker to 225°F (107°C) for 15 minutes.
- Unwrap cream cheese and place it in a casserole dish, cast iron skillet, or foil tray.
- In a small bowl, mix olive oil and beer. Brush all sides of the cream cheese block.
- Combine mustard powder, brown sugar, smoked paprika, onion powder, garlic powder, ancho chili powder, white pepper, and salt in another bowl.
- Slice and seed the jalapeños. Toss them with the leftover beer and oil mixture and ½ tablespoon of the seasoning blend.
- Score the cream cheese in a crisscross pattern. Rub all sides of the cream cheese with the seasoning mix and surround with seasoned jalapeños.
- Smoke uncovered for 2½ hours.
- Garnish with chopped cilantro and serve warm.
Notes
- Serve with pretzels, chips, crackers, or bread.
- For a milder flavor, ensure jalapeños are well-seeded or substitute with sweeter peppers.
- Mild woods like applewood, cherry, or pecan are recommended for smoking.
- Let the smoked cream cheese rest slightly before serving for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Appetizers
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 2 oz)
- Calories: 222 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A