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Cherry and Black Pepper Smoked Cream Cheese

Cherry and Black Pepper Smoked Cream Cheese

By Traeger Kitchen

If you have 5 minutes, you can get this festive, crowd-pleasing appetizer ready for the grill. Then forget about it for a couple hours while the wood fire does its thing, making the cheese deliciously gooey and adding a welcome smoky flavor. Feel free to experiment with whatever preserves you have on hand.

Prep Time

5 Minutes

Cook Time

2 Hours

Pellets

Cherry

Ingredients

Number of people serving

6

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Units of measurement:
main
1 8-oz block cream cheese
1 Teaspoon olive oil
1/2 Teaspoon freshly ground black pepper

Step

  • 1

    Step 1 Preheat the Traeger with the lid closed to 200˚F; this will take 15 minutes. Line a small baking sheet with foil or have a cast-iron pan handy.

  • 2

    Place the cream cheese on the prepared baking dish or in the pan. Use a knife to make shallow (about 1/2 -inch deep) crosshatch cuts on top of the cream cheese, then brush with the olive oil and sprinkle with the black pepper.

    Ingredients
    • 1  8-oz block cream cheese

    • 1 Teaspoon olive oil

    • 1/2 Teaspoon freshly ground black pepper

  • 3

    Place the baking sheet or pan directly on the grill grates. For best results, use Super Smoke, if available. Close the lid and smoke for 2 hours.

    200 ˚F / 93 ˚C

    Super Smoke

  • 4

    Top the cheese with the preserves; if preserves are cold, you can warm them on the cheese on the grill for a few minutes. Serve warm with crackers. Enjoy!

Cooking Notes

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