A delicious smoked cream cheese topped with a sweet and spicy bacon jam, perfect for New Years, football games, or anytime snacking. This recipe features rich flavors from bacon, sweet onion, and jalapeno slices.
1: Score the top of the cream cheese with a knife to help expose it to more smoke.
2: Generously season the cream cheese with your favorite BBQ rub.
3: Smoke at 225-250°F for 1-1.5 hours.
4: In a skillet over medium heat, add the chopped bacon and cook until done, then set aside.
5: In the same skillet, add the sliced onion and cook it down using some of the leftover bacon fat.
6: Remove the skillet from heat and add the cooked bacon back in along with 1/2 cup of brown sugar, 1/2 the jalapeno juice, and 1/3 cup of jalapeños from the jar, plus 1/2 cup of maple syrup.
7: Stir to combine and place back over heat, simmering until it reduces and reaches a jammy consistency without overcooking.
8: Top the smoked cream cheese with the bacon jam and enjoy with crackers, chips, or your favorite snacks.
