Smoked Cream Cheese

5 from 3 votes

This Easy Smoked Cream Cheese will become your new favorite summer BBQ appetizer. Make it your own by customizing it with a variety of seasonings.

Prep Time5

Cook Time3

Total Time3 5

Course: Side Dish Recipes

Cuisine: American

Servings: Servings

Calories: 45kcal

Author: Erica Schramek

Equipment

aluminum foil, baking pan, or cast iron skillet
electric smoker

Ingredients

1 8oz block of cream cheese
1 tablespoon olive oil
1 tablespoon of your favorite spice mix

Instructions

Prepare your smoker according to the manufacturer's instructions.
Heat the smoker to 250°F (121°C). Place the cream cheese on a piece of foil or in a disposable aluminum pan. Score cream cheese in a crosshatch pattern. Brush the entire block with olive oil.
Sprinkle cream cheese with your favorite rub.
Smoke the cream cheese uncovered for 3 hours. While it smokes your cream cheese may crack. This is completely normal. The sides may also turn a golden brown color.
Remove the cream cheese from the smoker and allow it to cool for 10-15 minutes. Serve this creamy goodness with your favorite dippable items like crackers, chips, produce, or bread.

Notes

Vary the flavor of your smoked cream cheese by changing the seasonings used.

Don't forget to score the cream cheese. Scoring the cream cheese opens up the block allowing the smoky flavor to reach the middle of the cream cheese.

If the cream cheese sticks to the knife, while scoring the block or cream cheese, lightly wet the knife with a little water.

The cream cheese is done when the score lines begin to pull away from each other and the center of the block feels warm.

Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-5 days.

To reheat: Microwave the cream cheese in 30-second intervals until warm or bake in the oven for 20 minutes at 250°F (121°C).

Smoked cream cheese shouldn't be frozen.

Nutrition