Smoked Cream Cheese with Blueberry and Jalapeno Jam
Looking for a killer appetizer? Try this Smoked Cream Cheese with Blueberry and Jalapeno Jam! A block of cream cheese gets a rich, wood-fired smoky flavor, then gets topped with a sweet-heat berry jam. It takes under 10 minutes of hands-on prep, and I’ll show you how to make it in a smoker, grill, or kitchen oven. It is the perfect dip for party crackers, a spread for bagels, or a burger topper!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 70 minutes
- Yield: 6-8 servings
Ingredients
- 8-ounce block of full-fat cream cheese, cold
- 1 1/2 teaspoons Chupacabra Special Blend Seasoning
- 1/2 cup Blueberry Jalapeno Jam
- Assorted Crostini, crackers, and chips for serving
Instructions
- Preheat your smoker to 225°F (107°C). I used fruit pellets for a milder, sweet, smoky flavor.
- Place the cold cream cheese in a heat-safe dish or pan. Using a paring knife, make shallow criss-cross marks on the top of the cream cheese.
- Sprinkle the Chupacabra Special Blend Seasoning across the top. Put the pan in the smoker and smoke for 1 hour. After an hour, remove the pan from the smoker.
- Right before serving, spoon the Blueberry Jalapeno Jam over the top.