Smoked Egg Nog Cookie Dip

Celebrate the spirit of the season with this Smoked Cream Cheese and Egg Nog Delight! This festive dip is not just a party essential; it’s a showstopper that combines the holiday flavors of cold-smoked cream cheese, the warmth of egg nog, and the sweet crunch of crumbled ginger snaps. Infusing the cream cheese with a subtle smokiness adds a layer of sophistication to this holiday favorite.So if you have a reason for a dip this Christmas season, this is the one! This dip is easy to make and it’s another one of Chef Tom’s creative uses of cold smoked cream cheese using the YS640S. You can bring it along to any holiday gathering or just have it out at home with some cookies.

INGREDIENTS

  • 8 oz cream cheese
  • 6 tbsp powdered sugar
  • 1/4 tsp pumpkin pie spice
  • 1/4 cup egg nog
  • 1 cup cool whip
  • Ginger snaps, crushed for garnish
  • Noble Saltworks Smoked Turbinado Sugar
  • Christmas sugar cookies, for dipping

INSTRUCTIONS

  1. Press the power button on the Yoder Smokers YS640s Pellet Grill to turn the fans on. Do not hit the start button.
  2. Fill an A-MAZE-N Tube Smoker with 100% cherry wood pellets. Place the tube smoker on the bottom right side of the grill.
  3. Light with a torch and let the flame burn for a minute before blowing it out.
  4. Place the cream cheese on the second shelf on a FrogMat and let cold smoke for about two hours.
  5. Remove and bring cream cheese to room temperature.
  6. Place the softened cream cheese in a mixing bowl with the powdered sugar and pumpkin pie spice. Whisk until smooth.
  7. Add the egg nog. Whisk until smooth.
  8. Gently fold in the Cool Whip with a spatula until all streaks are gone.
  9. Transfer to your serving bowl. Top with crushed ginger snaps and a sprinkle of Noble Saltworks Smoked Turbinado Sugar.
  10. Serve with Christmas cookies, ginger snaps or graham crackers for dipping.