Smoked Cream Cheese Dip

2 x 4 oz servings (serves 2)

Ingredients

  • 8 oz (227 g) Lactantia Cream Cheese
  • 1 tbsp (11.5 g) olive oil
  • ⅛ tsp (0.5 g) liquid smoke
  • ⅛ cup (26 g) brown sugar
  • 1 tsp (2 g) chili powder
  • 1 tsp (3 g) garlic powder
  • ½ tsp (1 g) smoked paprika
  • ¼ tsp (0.5 g) crushed red pepper (optional)
  • ¼ tsp (0.5 g) cumin
  • ¼ tsp (0.5 g) onion powder
  • ¼ tsp (0.2 g) oregano
  • ¼ tsp (0.6 g) pepper
  • ¼ tsp (1.5 g) salt
Products Used:
Lactantia Cream Cheese Brick Regular

Directions

  1. Preheat the oven: Set your oven to 375°F (190°C.)
  2. Prepare the cream cheese: Brush olive oil over the cream cheese. Then brush the liquid smoke over it.
  3. Score the cream cheese: Cut the cream cheese in half and score it in a crosshatch pattern.
  4. Season: In a bowl, mix together the brown sugar, chili powder, garlic powder, smoked paprika, crushed red pepper (if using), cumin, onion powder, oregano, pepper, and salt. Gently and generously rub the mixture all over the cream cheese.
  5. Bake: Place the cream cheese in a 4-inch cast iron pan or on a lined baking sheet and bake for 15 minutes.

Serve: Enjoy the dip with crusty baguette, crackers, and vegetables.

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