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Smoked Cream Cheese with Jalapeños and Cilantro Recipe

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4 from 87 reviews

This Smoked Cream Cheese recipe infuses creamy cheese with a delicious smoky flavor complemented by a blend of spices and fresh jalapeños. Perfect as a party appetizer, this dish combines a rich, creamy texture with a mildly spicy and smoky kick, ideal for serving with crackers, pretzels, chips, or bread.

  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 16 Ounces cream cheese
  • 1 Tablespoon olive oil
  • 3 jalapeños (fresh)
  • 1 Tablespoon cilantro (freshly chopped)

Seasoning Mix

  • 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

Instructions

  1. Preheat smoker: Preheat your smoker to 225 degrees F and keep the lid closed for 15 minutes to stabilize the temperature.
  2. Prep cream cheese: Remove the cream cheese from its packaging and place it into a casserole dish, disposable foil pan, cast iron skillet, or onto a piece of foil.
  3. Brush with olive oil: Pour olive oil into a small bowl and use it to brush all sides of the cream cheese to help the seasoning adhere and enhance flavor.
  4. Make seasoning blend: In a small bowl, combine mustard powder, brown sugar, smoked paprika, onion powder, garlic powder, ancho chili powder, white pepper, and salt, mixing thoroughly.
  5. Prepare jalapeños: Slice and seed the jalapeños, then place them in a small bowl. Toss with the remaining olive oil and half a tablespoon of the seasoning blend to coat evenly.
  6. Season cream cheese: Sprinkle the seasoning mix generously over all sides of the cream cheese, ensuring it’s evenly coated.
  7. Score and arrange: Using a knife, score the cream cheese in a crisscross pattern to allow flavors to penetrate. Surround the cheese with the prepared jalapeños.
  8. Smoke the cream cheese: Place the cream cheese and jalapeños into the smoker. Smoke at 225 degrees F for 2 ½ hours, allowing the cheese to absorb the smoky flavor deeply.
  9. Garnish: Once smoking is complete, garnish the cheese with freshly chopped cilantro for a pop of color and freshness.
  10. Serve: Transfer to a serving platter and accompany with pretzels, crackers, chips, or bread for dipping and spreading.

Notes

  • Ensure the smoker maintains a consistent temperature to avoid melting the cream cheese too much.
  • Removing seeds from jalapeños reduces heat; adjust according to your spice preference.
  • This smoked cream cheese is best served fresh but can be refrigerated for up to 3 days.
  • Use disposable foil pans or cast iron to make cleanup easier after smoking.
  • Experiment with other herbs like thyme or chives for variation.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Appetizer
  • Method: Smoking
  • Cuisine: American

Find it online: https://ellarecipe.com/smoked-cream-cheese-with-jalapenos-and-cilantro-recipe/