Crab Rangoon Smoked Cream Cheese
Directions
- 1Score the top of a block of cream cheese, if desired, for presentation.
- 2Season the cream cheese all over with salt, pepper, and garlic.
- 3Make a foil boat and place the seasoned cream cheese inside.
- 4Place the foil boat with the cream cheese on the smoker at 225°F.
- 5Smoke the cream cheese for approximately 2 hours.
- 6While the cream cheese is smoking, fry up some wonton skins until they are nice and crispy.
- 7Once the cream cheese is smoked and looks ready, pull it off the smoker.
- 8Pour a generous amount of sweet chili sauce over the smoked cream cheese.
- 9Serve the smoked cream cheese alongside the crispy wontons.
Ingredients
- 1 block of cream cheese
- salt
- pepper
- garlic
- sweet chili sauce
- wonton skins
Equipment
foilsmoker
Tips
- Score the top of the cream cheese for aesthetics.
- Use more sweet chili sauce than you think you need.
- Fry wonton skins until nice and crispy.
Related recipes
Chili Garlic Noodles
Chinese · Soup10m
Spicy Wontons
Chinese · Soup
Creamy Dan Dan Noodles
Chinese · Soup
Chinese Hot and Sour Soup
Chinese · Soup
Tomato beef soup (罗宋汤)
Chinese · Soup
15-Minute Steamed Chicken
Chinese · Soup
Steamed Chicken with Chinese Sausage and Mushrooms
Chinese · Soup
Mapo Tofu
Chinese · Soup
Egg Drop Soup
Chinese · Soup
Ground Beef Mongolian Noodles
Chinese · Soup
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup