Ingredients
Scale
Smoked cream cheese
- 1 80z block cream cheese
- 1 tablespoon bbq seasoning
- Crackers for serving
- 10-12 jalapeno peppers
- 1 cup apple cider vinegar
- 1 cup water
- 1 1/2 cup white sugar
- 1 tablespoon granulated garlic
- 1 tablespoon celery seeds
- 1 teaspoon kosher salt
Instructions
- If making the candied jalapeños start with that first as they will need time to sit in the refrigerator. Cut jalapeños into rings and remove the seeds if you don't like the extra heat.
- Combine all the ingredients together in a medium sauce pan and bring to a boil and then simmer for 15 minutes. Allow jalapeños and liquid to cool for 30 minutes before transferring to mason jar or container and placing in the refrigerator.
- Score a block of cold cream cheese with a knife making a cross hatch pattern on top. Transfer to a piece of foil or grill safe platter and smoke at 225°F for 2 hours.
- Remove cream cheese from the smoker and add candied jalapeños on top before serving with crackers.
Notes
Make the candied jalapeños first before smoking the cream cheese so it has a couple hours in the refrigerator. You can make it ahead of time so you always have some on hand!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Appetizer