👩🍳 Instructions
1
Take the cream cheese out of the refrigerator 10–15 minutes before starting so it loosens slightly but remains firm.
2
Combine cream cheese, olive oil, lemon juice, salt, and pepper in a bowl and beat until smooth. Fold in half the chopped chives and lemon zest.
3
Form the cream cheese into a log or pack into small heatproof jars. Place on a wire rack over a rimmed baking sheet so smoke circulates evenly.
4
Prepare your smoker or stovetop smoker with apple, cherry, or maple wood chips. Set to a low smoke temperature (cold smoking below 90°F / 32°C, or warm smoking under 120°F / 49°C).
5
Smoke the cream cheese for 20–60 minutes depending on desired smoke intensity (30–45 minutes is a good middle ground).
6
Remove from the smoker, let sit 10–15 minutes, then garnish with remaining chives, smoked paprika, toasted nuts, and a drizzle of olive oil if desired. Serve at room temperature or chill for up to 7 days.
