I am sure many of you had some amazing food over the July 4th holiday.
This recipe comes from my neighbor Paul, who was gracious enough to invite my family to their 4th of July shrimp boil, which was delicious.
I have had many smoked cream cheese dips, but never with bourbon. This dip may become my go-to appetizer. Very easy to make and so-so good. INGREDIENTS:
- 8 oz. of Philidelphia Cream Cheese
- 12 oz. Bag of Frozen Cherries
- 1/3 Cup of Brown Sugar
- 8-10 Dashes of Angostura Bitters
- 1/2 Cup of Bourbon
- 2 Tbsp of your choice of BBQ Rub
- Club or Ritz Crackers
METHOD:
- Score cream cheese so that the smoke will penetrate the block.
- Top the cream cheese with BBQ Rub.
- Smoke Cream Cheese in an Iron Skillet at 250 Degrees for two hours.
- Whisk together cherries, brown sugar, bitters and bourbon in a medium bowl
- Pour mixture into pan and cook on medium until reduced about 20 minutes
- Once the cream cheese is done, pour on the cherry mixture and serve.
This recipe receives 5/5 Barrels.
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