Swicy Smoked Cream Cheese

Ingredients

• 8 oz Cream Cheese (full‑fat block, softened at room temperature)
• 1 whole Carolina Reaper Pepper (extremely hot; handle with gloves and avoid touching face)
• 1 tsp Smoked Paprika (adds depth of smoky flavor)
• 2 tbsp Fresh Chives (finely chopped, for garnish and mild onion flavor)
• 2 drops Liquid Smoke (optional; use only if you cannot smoke the cheese in a smoker)

Instructions

1. Gather Ingredients and Equipment

   Lay out all ingredients, put on disposable gloves, and set out the mixing bowl, spatula, cutting board, knife, parchment paper, baking sheet, and smoker or oven.

   Time: PT5M

2. Soften the Cream Cheese

   Leave the cream cheese block at room temperature for about 10 minutes until it is pliable but not melted.

   Time: PT10M

3. Prepare the Reaper Pepper

   Using gloves, finely mince the Carolina Reaper pepper (or grate 1/4 tsp of Reaper powder) and set aside.

   Time: PT5M

4. Mix the Cheese Spread

   In the mixing bowl, combine the softened cream cheese, minced Reaper pepper, smoked paprika, and chopped chives. Stir until the mixture is uniform.

   Time: PT5M

5. Shape and Wrap

   Form the cheese mixture into a log about 4 inches long. Wrap tightly in parchment paper and place on a baking sheet.

   Time: PT5M

6. Smoke the Cream Cheese

   Preheat the smoker to 225°F (or set the oven to 225°F with a pan of water and a few drops of liquid smoke). Smoke the wrapped cheese for 30 minutes.

   Time: PT30M

   Temperature: 225°F

7. Cool and Refrigerate

   Remove the cheese from the smoker, let it rest for 5 minutes, then refrigerate for at least 10 minutes to firm up.

   Time: PT10M

8. Slice and Serve

   Unwrap the cheese, slice into ½‑inch rounds, garnish with extra chives, and arrange on a serving platter with crackers, sliced baguette, or fresh fruit.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

2 g

Fat

11 g

Fiber

0 g