Description
Smoky Cream Cheese Dip is a simple, creamy appetizer that brings big flavor to any gathering. Learn my easy backyard method!
Ingredients
Scale
- Creamy Base:
- 2 (8-ounce) blocks full-fat cream cheese, softened
- Flavor Boosters:
- 1 jalapeño, thinly sliced (seeds removed for less heat, optional)
- 1/4 cup red onion, finely diced
- 1 teaspoon garlic powder
- Smoky Seasoning:
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Dippers & Garnish:
- Assorted crackers, pita bread, or vegetable sticks, for serving
- Fresh cilantro or chives, chopped (optional, for garnish)
Instructions
- Prep Your Cream Cheese:: First things first, take your block of cream cheese out of the fridge to let it soften a bit. This makes it easier to work with, trust me. Then, grab a sharp knife and gently score the top of the cream cheese block in a criss-cross pattern, maybe about a quarter-inch deep. This helps all those glorious seasonings penetrate and creates those lovely nooks for the smoke to grab onto. I always forget this step and then wonder why my dip isn’t as flavorful, oops!
- Season the Smoked Cream Cheese Dip:: Now for the fun part! In a small bowl, mix together your garlic powder, smoked paprika, chili powder, salt, and black pepper. Don’t be shy here; this is where our Smoked Cream Cheese Dip gets its amazing character. Once mixed, generously sprinkle this seasoning blend all over the scored cream cheese block, making sure to get it into those grooves. Gently press it in so it really adheres. This step is where you can really see the transformation beginning!
- Add Your Fresh Toppings:: Next, scatter your finely diced red onion and thinly sliced jalapeño pieces over the seasoned cream cheese. I love how the vibrant colors start to pop against the cream cheese. If you’re worried about too much heat from the jalapeño, just remove the seeds and membrane before slicing. I like to leave a few in for that unexpected zing! This part always makes my kitchen smell so fresh and inviting.
- Set Up Your Smoker:: Preheat your smoker to a nice, low temperature, around 225°F (107°C). I usually use a fruit wood like apple or cherry for this Smoked Cream Cheese Dip; it imparts a lovely mild, sweet smoke that doesn’t overpower the creaminess. Once your smoker is up to temp and producing clean smoke, you’re ready to go. Don’t rush this part; consistent low heat is key here!
- Smoke Your Cream Cheese:: Carefully place the seasoned cream cheese block directly on the smoker grates. Close the lid and let it smoke for about 1.5 to 2 hours. You’ll know it’s ready when the cream cheese has softened significantly, has a beautiful golden-brown hue on top, and smells absolutely incredible. It should look like it’s just about to melt into a creamy, smoky dream. I sometimes peek too often, letting out all the smoke, but hey, curiosity gets the best of me!
- Serve Your Smoked Cream Cheese Dip:: Once it’s done, carefully remove the Smoked Cream Cheese Dip from the smoker. It will be incredibly soft and spreadable. Transfer it to a serving dish, grab a spoon, and give it a gentle stir to incorporate all those melted toppings and smoky goodness. The aroma alone is enough to make your mouth water! Serve warm with your favorite dippers and prepare for compliments.