Smoked Cream Cheese
Ingredients
Instructions
Cook with any type smoker using the indirect method. Add pecan (or other smoking wood) to the coal bed and stabilize the pit temperature at 225ºF-250ºF.
Coat block of cream cheese generously with Carolina Heat on all sides. Score the top of each block of cream cheese in a cross-hatch pattern with a knife.
Transfer the cream cheese to a foil sheet then place on cooking grate, opposite the eat source.
Smoke for 2-3 hours until the surface is darkened and the scoring on top of the cream cheese opens up.
Remove from the the smoker and serve warm with corresponding toppings, crackers, chips and/or veggies for dipping.