Jalapeño Popper Smoked Cream Cheese

Ingredients

• 1 block Cream cheese (8 oz block)
• 2 tbsp BBQ rub (Reaper flavor recommended)
• 6 strips Bacon (chopped into small pieces)
• 2 Jalapeños (sliced)
• 4 tbsp Honey
• Crackers (for serving)

Steps

1. 1

   Preheat your smoker, grill, oven, or air-fryer to 250°F (120°C).

2. 2

   Season the block of cream cheese on all sides with your favorite BBQ rub, ensuring even coverage.

3. 3

   Using a sharp knife, score the top of the cream cheese block in a cross-hatch (diamond) pattern, cutting about 1/4 inch deep.

4. 4

   Place the cream cheese in your preheated cooker and cook at 250°F for approximately 1 1/2 hours until the block has softened and the rub has set.

5. 5

   While the cream cheese is cooking, chop the 6 strips of bacon into small pieces.

6. 6

   Add the bacon to a skillet over medium heat and cook down until crispy and the fat has rendered. Remove the bacon bits with a slotted spoon and set aside, leaving the grease in the pan.

7. 7

   Add the sliced jalapeños to the skillet with the bacon grease. Sauté until the jalapeños are soft and slightly browned.

8. 8

   Once the cream cheese is finished, remove it from the heat. Top the block with the cooked bacon bits and the sautéed jalapeños.

9. 9

   Drizzle 4 tablespoons of honey over the top of the bacon and jalapeños.

10. 10

    Serve immediately while warm with your favorite crackers.

Notes

This recipe is highly versatile and can be made in a smoker for extra flavor, or an air-fryer for speed. If you are sensitive to heat, remove the seeds from the jalapeños before sautéing.

Nutrition per serving

• appetizer
• snack
• keto-friendly
• smoked
• baked
• party food
• easy
• cream cheese