This is a creamy and smoky dip with a savory flavor. It's an easy-to-make spread that's perfect for crackers, veggies, or sandwiches
Ingredients
8oz Cream Cheese
1/3cup Mayonnaise
2cups Sharp Cheddar Cheese, shredded (shred your own for best resultsshred your own for best results)
4oz fire roasted red pepper strips, diced and drained
2cloves Garlic, minced
1/2tsp Smoked Paprika
Instructions
1
Setup your cold smoker tube with applewood and light. Allow smoke to fully fill chamber before proceeding.
2
Place the cream cheese in a disposable aluminum pan and place on the smoker for about 45 minutes to 1 hour.
3
Remove from the smoker and let it cool in the refrigerator for at least an hour before vacuum sealing. Keep sealed for at least 2 days to allow the smoke to permeate the cheese.
4
To make the dip, start by whipping the block of smoked cream cheese. You can do this with a hand mixer or a fork.
5
Add the mayo, garlic, paprika until incorporated.
6
Fold in the diced and drained pimentos, and the shredded cheddar cheese to the smoked cream cheese mix .
7
Serve the dip with crackers, veggies, biscuits or on sandwiches and enjoy.
8
Cheese is good for up to 7 days. Freezing is NOT recommended.
