Smoked Cream Cheese
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Smoked cream cheese is one of the easiest appetizers or snacks you can make. It only takes three ingredients to put together, and the smoker does most of the work. The only real challenge is the time, since it needs about 1 to 2 hours on the smoker, but the hands-on effort is so minimal that it is still an easy recipe to make.
One of the fun things about this recipe is how easy it is to change up the flavor by using different seasoning blends. We have tried a few different ones over time, but we always come back to Meat Church’s The Gospel seasoning. It has been our favorite so far, and we have not found another blend we like better for this recipe. In the photo for this post, one has The Gospel Seasoning, and the other I used Kinder’s Cowboy Butter seasoning.
The smoked cream cheese is delicious served just as it is, but I also learned a great little tip from my daughter-in-law’s father that takes it up another notch. Once it comes off the smoker, mix it with some finely chopped pepper. That simple addition makes a big difference in my opinion. It turns smoked cream cheese into a flavorful, spreadable dip that is especially good with crackers.
Ingredients for Smoked Cream Cheese
- BLOCK OF CREAM CHEESE
- OLIVE OIL
- BBQ RUB/SEASONING MIX
- MINI PEPPERS, OPTIONAL
Instructions for Smoked Cream Cheese
Start by preheating your smoker to 225 degrees. While it heats, prepare the cream cheese by coating the outside with a light layer of olive oil. I like to use olive oil in a spray bottle because it makes it easy to evenly cover the cream cheese. Once it is coated, sprinkle the barbecue dry rub over all sides, gently patting it on so it sticks well.
Next, use a sharp knife to score the top of the cream cheese in a crosshatch pattern. This not only gives it a nice look, but it also helps the seasoning and smoke flavor work their way into the cream cheese as it cooks.
Place the cream cheese in a small aluminum pan, or make a simple foil boat out of heavy-duty aluminum foil if you prefer. Set it in the smoker and cook at 225 degrees for 1 to 2 hours, depending on how smoky you want it. We usually smoke ours for the full 2 hours.
Once the cream cheese is done, remove it from the smoker. You can serve it just as it is with crackers, bread, or fresh vegetables. If you want to take it one step further, stir in some finely chopped peppers to turn it into an even more flavorful spread.
Frequently Asked Questions
Do I have to score the top of the cream cheese?
No, but it is a good step to include. Scoring the top helps the seasoning stick and allows more smoke flavor to get into the cream cheese.
What kind of seasoning works best?
A barbecue dry rub works great, and you can easily change the flavor by trying different blends. Our favorite is Meat Church’s The Gospel seasoning.
Can I make this without olive oil?
The olive oil helps the seasoning stick better, so it is helpful to use it. Even a light coating is enough.
What does smoked cream cheese taste like?
It is creamy, rich, and lightly smoky with plenty of flavor from the seasoning. It makes a great appetizer or snack.
What can I serve with smoked cream cheese?
It is delicious with crackers, toasted bread, bagel chips, pretzels, or fresh vegetables.
Can I mix anything into it after smoking?
Yes. Finely chopped peppers are a great addition and turn it into a delicious spread for crackers.
Can I make this ahead of time?
Yes. You can make it ahead and reheat it gently if needed, or enjoy it chilled as a spread.
How do I store leftovers?
Store leftover smoked cream cheese in an airtight container in the refrigerator. It should keep well for about 3 to 4 days.
Can I reheat smoked cream cheese?
Yes. You can warm it gently in the microwave or oven if you want to serve it warm again.
Tips and Tricks
- Use full-fat cream cheese. It gives the best creamy texture.
- Coat it lightly with olive oil first. This helps the seasoning stick.
- Score the top in a crosshatch pattern. It helps the flavor get into the cream cheese.
- Use a foil boat or small aluminum pan. It makes smoking and cleanup easier.
- Mix in chopped peppers after smoking. It adds extra flavor and makes a great spread.
FOR MORE RECIPES LIKE THIS, TRY:
Smoked Cream Cheese
Real Mom Kitchen
Ingredients
- 8 oz cream cheese
- 2-3 tsp olive oil
- 2 Tbsp BBQ rub or seasoning mix, We like Meat Church's The Gospel seasoning
- 2 mini peppers finely diced (optional)
Instructions
- Preheat your smoker to 225°F.
- Coat the cream cheese block with a layer of olive oil. I have a spray bottle I put olive oil in. So I use that to help get the oil on the cream cheese. Then apply the BBQ dry rub on all sides, patting it gently.
- Using a sharp knife, score the top of the cream cheese in a cross-hatch pattern.
- Place the prepared cream cheese in an aluminum pan or make a little foil boat out of heavy-duty aluminum foil. Smoke at 225°F for 1-2 hours, depending on your desired level of smokiness. We do ours for 2 hours.
- Remove the smoked cream cheese from the smoker. At this point, you can serve it with crackers, bread, or veggies. Or take it a step further by mixing the cheese with the chopped peppers and serve.
Nutrition
This recipe is adapted from Food Faith Fitness.
