Easy Garlicky Smoked Cream Cheese with Spicy Cranberry Reduction

Try this decadent and easy treat for a new crowd favorite at your next holiday get-together!

Ingredients:

8 oz of cream cheese block

1/2 Stick of Butter

Fresh Cranberries

1/2 cup Potter’s Mulled Jalapeno Wine

Molly’s Idahoan Garlic Goddess Mix (garlic, onion, sea salt and jalapeño)

Crackers, chips, or bread of your choice

Step 1:

Preheat your smoker or pellet grill to 180 degrees F. Place non-stick foil onto a baking sheet and place the cream cheese block on the foil. Brush 1/2 of your melted butter onto the cream cheese.

Step 2:

Make 1/2 inch thick scores on the top of the cream cheese. Grind 20-25 grinds of the Idahoan seasoning. Place the pan with the cream cheese into the smoker for 2 hours.

Step 3:

While the cream cheese is smoking, add the cranberries with the remaining butter to a pan on medium heat. Once the cranberries start to simmer, add the mulled jalapeno wine. Continue to stir and cook until the cranberries are reduced. Once the reduction is done, remove from heat and set aside to chill.

Step 4:

Serve the cream cheese atop the cranberry reduction while still melty alongside your favorite crackers, chips, or bread!

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