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Hot Pepper Jelly Smoked Cream Cheese

This Smoked Cream Cheese recipe is topped with jalapenos and hot pepper jelly. A creamy and flavorful appetizer perfect anytime of the year.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course Appetizer, Snack
Servings 6 servings

Ingredients
  

  • 1 8 oz. cream cheese
  • 1 tbsp All Purpose BBQ Rub
  • 1 jalapeno diced
  • 4-6 tbsp Hot Pepper Jelly to taste

Instructions
 

  • First start by using a baking sheet, aluminum pan, or I used a pie dish for easy and fancier serving. Add the block of cream cheese.
  • Make a few "x's" into the cream cheese with a knife to help the smoke penetrate the cheese.
  • Then generously sprinkle your BBQ rub onto the block of cream cheese (the top and sides). Top it with some chopped jalapenos and push them in slightly.
  • Transfer the dish out to the pre-heated smoker and place on the middle grate. Close the lid and let smoke at 200 Degrees F (or lower if you can) for about 1 hour 30 minutes. Start checking it around 1 hour to make sure it's not melting everywhere.
  • When the cream cheese has a nice bark to it and is soft, pull it out of the smoker.
  • Add a few tablespoons of hot pepper jelly on top and serve with crackers, pretzels, or veggies!
  • You can serve warm or cold.

Video

Keyword cream cheese, dips, Hot pepper jelly, smoked cream cheese, traeger