Smoked Philadelphia Cream Cheese
Cheese, Sauces, Spreads, Dips & Dressings, Smoked, Snack
Ingredients
8 oz Cream Cheese
1 tbsp Seasoning
1 tsp Olive Oil
Directions
Create a small aluminum dish by layering two pieces of foil and crimping the edges to form a lip.
Place the unwrapped cream cheese in the center of the foil pan and gently score it with a kitchen knife, cutting about ¼" deep.
Sprinkle with your favorite rub. Turn the cream cheese over and cover all sides. Be a bit generous with the rub. Pour a little olive oil on top.
Set up the grill for indirect heat. Add some smoking chips of your choice. I prefer to keep the smoke flavor mild and used Cherry.
Let the cream cheese smoke for 2-3 hours at 250 degrees. It will have darkened from the smoke and the score marks will open up.
Remove it and let it cool.
Notes
Texture: The final texture of this will become a bit flaky and drier than what you started with. The heat and smoke will suck some of the moisture out. This is all normal and you won’t miss the extra moisture at all.
Scoring the Cheese: Don’t forget to score the surface of the cheese. Not only will it separate slightly, it will provide more surface area for the smoke to adhere.
Storage: Use what you need immediately and freeze the rest. Wrap the unused portion in Press-N-Seal and then store in a freezer-safe Ziploc bag. Make sure to label it with the date and the seasoning.
Nutrition
Calories: 53kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 46mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg