Greek Goddess Smoked Cream Cheese

• Yields: 1 block (serves 4–6 as an appetizer)

• Prep time: 5 mins | Cook time: 2 hours

Ingredients

• 1 tbsp K&Co. Apothecary Greek Goddess Seasoning

• 1 block (8 oz) Full-fat Cream Cheese

• 1 tbsp Olive Oil

• Optional Toppings: A drizzle of honey, minced Kalamata olives, or sun-dried tomatoes.

• For Serving: Warm pita bread, cucumber slices, or pita chips.

Instructions

1. Preheat Your Smoker (or Oven): Set your pellet grill or smoker to 225°F. (If you don't have a smoker, you can do this in a 210°F oven, though you'll miss the smoky notes).

2. Score the Cheese: Take the block of cold cream cheese and place it on a small piece of aluminum foil or a cedar plank. Using a sharp knife, score a crosshatch (diamond) pattern into the top of the cheese, about 1/2 inch deep.

   • Why? This creates more surface area for the Greek Goddess seasoning to cling to and allows the smoke to penetrate the center.

3. The Apothecary Coating: Drizzle the olive oil over the block and rub it onto all sides. Generously sprinkle 1 tbsp of Greek Goddess Seasoning over the top and sides, pressing it gently into the score marks.

4. Smoke It: Place the foil/plank directly on the grill grates. Smoke for 2 hours. The cheese will soften significantly but will hold its shape, and the seasoning will form a beautiful, golden-herbal crust.

5. The "Goddess" Finish: Remove from the smoker. For a true Mediterranean twist, top the warm block with a few minced olives and a tiny drizzle of honey to balance the savory herbs.

6. Serve: Serve immediately while warm and gooey.