Smoked Cream Cheese: 2 Ways
- 2 8 oz. blocks of cream cheese
- Red onion
- Fresh chives
- Dried minced garlic
- Favorite spicy honey (can use regular but hot honey is amazing here)
- Full Boar BBQ Bonfire Sweet Heat Rub or favorite spicy BBQ Rub
- Preheat Smoker to 200 degrees.
- Make sure your cream cheese is COLD COLD COLD!!! Not frozen but far from room temperature unless the room is outside in December at the North Pole. Use non-stick foil to cover a small sheet pan. Carefully unwrap the cream cheese so it is not blemished and place it on the foil.
- With a knife carefully score the top of the cream cheese in whatever pattern you think will look nice. Have some fun with it! I chose to do diamonds. Do not cut any deeper than an eighth of an inch or so.
- From here it is all about seasoning these up. I am going to lay out my two favorite here but go crazy with it! These are savory but I have experimented with sweet as well and it is fun around the holidays.
- For the first one I simply give it a healthy layer of Full Boar BBQ Bonfire Sweet Heat Rub. I just hit the top and leave the sides be. That is all the flavor we are adding until it is done. At that point I use hot honey to drizzle on top. Regular honey works fine too.
- For the second one I hit it first with our Full Boar BBQ Garden, Barn, and River Rub. I usually sprinkle a super light layer of Full Boar BBQ Classic Campfire Rub as well. On top of that add some of the dried minced garlic pieces. Lastly place some small roughly chopped red onions before moving to the smoker. After the cook I sometimes throw some fresh chopped parsley on top for a little crunch and a great look.
- Take these to the smoker and place inside. Let them sit for about 2 hours. You can go 3 but be careful they do not melt into a puddle! You are looking for a little bit of color or nice brown crust.
- This is best served right out of the smoker still warm. Can certainly be enjoyed cold as well. Dip your favorite chips, pretzels, or for a sweet version, graham crackers or Oreos!