Smoked Bacon-Jalapeño Cheddar Cream Cheese

Introduction

If you’re looking for a decadent and irresistible appetizer to impress your friends and family, look no further than this Smoked Bacon-Jalapeño Cheddar Cream Cheese. Combining the creamy texture of cream cheese, the smoky flavor from bacon and jalapeños, and the sharp bite of cheddar, this dish is guaranteed to be a hit at your next gathering. It’s easy to make and delivers a flavor-packed punch with each bite. The slow smoking process adds an extra layer of depth, making this dish unforgettable. So, get your smoker ready and let’s dive into this mouthwatering creation!

Ingredients

• 1 block of cream cheese (softened)
• 1/8 cup of real bacon pieces, microwaved for 30 seconds to crisp them up
• 6+ oz of shredded Seriously Sharp White Cheddar Cheese (Cabot or your favorite brand)
• 2 large jalapeños, finely diced
• A few shakes of garlic powder
• Black pepper, to taste
• A little salt, to taste
• Olive oil, for brushing
• BBQ rub, for topping

Instructions

1. Prepare the Ingredients: Start by microwaving the bacon pieces for 30 seconds to crisp them up. Shred the sharp cheddar cheese, ensuring you have at least 6 oz or more for a rich flavor. Finely dice the jalapeños. If you prefer a milder taste, remove the seeds and ribs from the peppers.
2. Mix the Base: In a large bowl, combine the softened cream cheese, shredded sharp cheddar, crisped bacon, diced jalapeños, garlic powder, black pepper, and salt. Use a spatula or spoon to mix everything together thoroughly.
3. Shape the Cream Cheese Block: Once the mixture is fully combined, form it back into a block shape on a flat surface. If you want to get creative, you can form it into a fun shape, but a simple block is best for easy smoking.
4. Firm Up in the Freezer: Place the shaped block in the freezer for about 30 minutes to firm it up before smoking.
5. Prepare for Smoking: Preheat your smoker to 230°F (110°C). After the block has firmed up, score the top of the cream cheese with a knife, creating shallow cuts in a crisscross pattern. Brush the top with a little olive oil and then sprinkle more crisped bacon pieces and BBQ rub on top for an added layer of flavor and texture.
6. Smoke the Block: Place the cream cheese block on the smoker and let it smoke for 2 hours at 230°F. The low and slow heat will impart a smoky flavor, while the bacon and cheddar melt beautifully into the cream cheese.
7. Serve and Enjoy: After 2 hours, remove the smoked block from the smoker. Serve immediately with tortilla chips for dipping or as part of a charcuterie board.

History

The concept of smoked cheese and cream cheese appetizers has been around for decades, but the combination of bacon, jalapeños, and cheddar adds a modern, spicy twist to the classic smoked cheese tradition. Historically, cream cheese was developed in the 19th century in the United States, and it quickly became a staple for savory spreads and appetizers. The practice of smoking cheese dates back centuries, primarily in Europe, where it was used as a method of preservation. Today, the combination of smoky flavors and creamy cheese has become a popular trend in grilling and smoking cultures worldwide.

Benefits

• Protein-Rich: Cream cheese, bacon, and cheddar cheese provide a good amount of protein to help with muscle repair and energy.
• Healthy Fats: Bacon and cream cheese are rich in healthy fats, which are essential for brain function and overall health.
• Spice from Jalapeños: The jalapeños add not only heat but also antioxidants and vitamins such as vitamin C, promoting a healthy immune system.
• Low-Carb: This dish is perfect for those on low-carb or ketogenic diets when paired with low-carb options like veggies or a few tortilla chips.

Formation

• Texture: The cream cheese block remains soft yet firm enough to hold its shape, thanks to the freezing step. When smoked, the block becomes golden and slightly crispy on top, with a creamy and smoky interior.
• Flavor Profile: The rich and sharp flavor of the cheddar cheese balances the mild cream cheese, while the bacon adds crunch and savory depth. The jalapeños provide just the right amount of spice to complement the creaminess.

Nutritional Information (Approximate per serving)

• Calories: 150-200 kcal per serving (based on portion size)
• Protein: 6-8 grams
• Fat: 12-15 grams (including healthy fats from bacon and cheese)
• Carbohydrates: 2-4 grams (depending on portion and dipping method)
• Fiber: 1-2 grams (from the jalapeños and cream cheese)
• Sodium: 300-400 mg (due to bacon and cheese content)

Conclusion

This Smoked Bacon-Jalapeño Cheddar Cream Cheese is a deliciously smoky and cheesy treat that’s sure to be a crowd-pleaser. It combines the best of creamy textures, smoky flavors, and a delightful kick from the jalapeños. Whether you’re serving it at a party, a tailgate, or as a weekend snack, it’s a guaranteed hit. The two-hour smoking process transforms the dish into something truly special, and pairing it with tortilla chips elevates the experience. Enjoy this appetizer with friends and family, and watch as they come back for more!

Lovers

• Cheese Lovers: This dish is perfect for anyone who adores rich, cheesy appetizers with bold flavors.
• Bacon Fans: The crispy bacon pieces scattered throughout the block add the perfect savory crunch.
• Spicy Food Enthusiasts: The jalapeños will satisfy those who enjoy a touch of heat with their cheesy dishes.
• Grill and Smoker Aficionados: This recipe is ideal for those who love experimenting with smoking and outdoor cooking techniques.