Smoked Cream Cheese

• 8 ounces cream cheese, softened
• 2 tablespoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon lemon juice
• Salt to taste

Steps

1. 1 In a medium bowl, beat the cream cheese with an electric mixer until smooth.
2. 2 Add smoked paprika, garlic powder, onion powder, and lemon juice.
3. 3 Mix until fully combined and evenly colored.
4. 4 Taste and add salt as needed.
5. 5 Transfer to a serving dish or airtight container.

Equipment

• Electric mixer
• Medium bowl

Variations

• Add a handful of finely chopped chives or dill for a fresh twist.
• Incorporate a dash of liquid smoke for an intensified smoky flavor.

Substitutions

• If smoked paprika is unavailable, use regular paprika with a dash of liquid smoke.

Pairings

• Smoked salmon
• Assorted crackers
• Fresh vegetables

Nutrition

Tips

• For a smoother texture, let the cream cheese come to room temperature before mixing.
• Feel free to add a splash of hot sauce for extra kick!

Storage

Store in an airtight container in the refrigerator for up to 1 week.

Freezing: Does not freeze well due to texture changes upon thawing.

Serving Suggestions

• Serve with fresh bagels, toasted bread, or veggie sticks.
• Pair with smoked salmon for a luxurious appetizer.

FAQ