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Dairy Free Smoked Cream Cheese with Triple Pepper Jelly

Dairy Free Smoked Cream Cheese with Triple Pepper Jelly

Dairy Free cream cheese is smoked and topped with a sweet and spicy jelly bursting with poblanos, jalapenos, and a habanero.
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Course: Appetizer
Prep Time: 5 minutes
Cook Time: 2 minutes
Servings: 4

Ingredients

Triple Pepper Jelly

  • 5 jalapeños
  • 1 poblano
  • 1 habanero
  • 2 cups sugar
  • ½ cup apple cider vinegar
  • pinch of salt
  • 1 packet of unflavored gelatin

Smoked Cream Cheese

  • 8 oz Dairy Free cream cheese

Instructions

Triple Pepper Jelly

  • Preheat oven to 450 degrees.
  • Place peppers on a baking sheet and roast for 30 minutes or until they're slightly roasted. You may need to remove the smaller peppers first.
  • Remove seeds and finely chop.
  • Mix the gelatin with the apple cider vinegar and add all of the ingredients to a pot.
  • Cook for 20-30 minutes, stirring occasionally, until slightly thickened.
  • Pour jelly into jars and allow to cool before covering.

Smoked Cream Cheese

  • Preheat smoker to 200 degrees and prepare for indirect cooking.
  • Smoke for 2 hours.
  • If preparing in the oven preheat oven to 375. Bake for 20 minutes until a little bubbly and creamy.
  • Top cream cheese with triple pepper jelly. Serve with crackers and your favorite dippers such as celery and carrot sticks. Enjoy!
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