A family-favorite appetizer gets a smokin' upgrade.
How on earth could you (or why would you?)
put cream cheese in your smoker?
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Prissy Lee Montiel
After tasting it, we understood why.
This is like classic cream cheese with pepper jellybut taken up several notches.
Maintain the temperature inside smoker until the smoke is burning cleanly, 15 to 20 minutes.
Brush the bottom of an 8-inch cast-iron skillet with 1 teaspoon oil.
Brush remaining 1 teaspoon oil over block of cream cheese.
Coat cream cheese in spice mixture.
Using a knife, score the cream cheese in a 1/2-inch-deep crosshatch pattern.
Place in prepared skillet, scored side up.
Place skillet on grates of smoker, and close lid.
Smoke, undisturbed, maintaining temperature at 225F, until cream cheese is golden, about 2 hours.
Let cool slightly, about 5 minutes.
Microwave pepper jelly in a small microwavable bowl on HIGH until loosened, about 10 seconds.
Drizzle over cream cheese; sprinkle with chives.
Serve warm with crackers.
