Jalapeno And Garlic Smoked Cream Cheese
Fresh out of the smoker with a pile of crackers, it is sure to become one of your go-to smoker recipes!
Servings 8 as appetizer
Ingredients
- 2 (8 oz.) packs of cream cheese
- 1 large jalapeno or 2 small
- 1 large clove of garlic, diced or 2 small
- 1 tbsp all purpose BBQ rub I used holy gospel
Instructions
- Preheat the smoker to 185 degrees F.
- Wash and cut the jalapeno into slices, then cut the slices in half.
- Unwrap the cream cheese packages and place onto a foil-lined pan or in an aluminum pan.
- Place the jalapeno slices onto the cream cheese in the pattern of choice and slightly push them into the cream cheese.
- Then use a sharp knife to score the cream cheese around the jalapenos.
- Next add the garlic.
- Sprinkle the top and sides of the cream cheese with the BBQ Rub.
- Add some of the BBQ Rub to the foil underneath the cream cheese to season the bottom of the cream cheese.
- Place the pan onto the preheated smoker and close the lid.
- Let smoke at 185 degrees F for about 1 hour and 45 minutes.
- Remove from the smoker and enjoy it warm with crackers and sweet mini peppers.
Video
Notes
Cooking times may vary depending on your smoker and your ability to keep the temperature. I would check the cream cheese at the hour and a half mark and then go from there. If it looks like it is melting -pull it.
Wear gloves when handling hot peppers. For less spice, you can remove the seeds from the jalapenos.