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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Servings: 4
Ingredients
Triple Pepper Jelly
- 5 jalapeños
- 1 poblano
- 1 habanero
- 2 cups sugar
- 1/2 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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