Ultimate Smoked Cream Cheese: Creamy, Savory & Irresistible Delight!

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Smoked Cream Cheese

Smoked Cream Cheese is an amazing appetizer, perfect for any barbecue. It’s incredibly easy to prepare, requiring just a block of cream cheese and a dry rub of your choice. Once smoked for a couple of hours, the cheese turns soft and gooey but doesn’t fully melt, making it perfect for spreading on crackers or dipping with chips. Discover the Ultimate Smoked Cream Cheese recipe! A creamy, savory, and irresistible delight that’s perfect for any gathering. Ready in just 2 hours, it’s a must-try. I love to serve it fresh out of the smoker, and the best part is that it pairs well with any seasoning, making it highly versatile. With the right touch of flavor, it can elevate other appetizers like Jalapeño Poppers or Texas Twinkies.

My favorite part about smoked cream cheese is how customizable it is. You can add your own dry rub or even a pepper jelly for a sweet-savory kick. I often throw it into my pellet grill while smoking other meats, letting the cream cheese soak in all that smoky goodness. Whether it’s served as a dip or a stand-alone appetizer, this dish is sure to be a crowd-pleaser at any gathering!

Personal Experience

I remember the first time I made smoked cream cheese for a barbecue with friends. The smell of the smoker filled the air as the cream cheese slowly transformed into a smoky, savory masterpiece. I drizzled the block with olive oil and coated it with my favorite dry rub, and as it smoked, I couldn’t wait to see how it would turn out. When I served it with crackers and kettle chips, everyone was amazed by the creamy texture and rich flavor. The simplicity and boldness of the dish made it an instant hit, and now it’s my go-to appetizer whenever I fire up the smoker.

Necessary Ingredients

Cream cheese block – 1 (8 oz or 226g)
Olive oil – 1-2 tablespoons (for coating)
Dry rub – 2-3 tablespoons (store-bought or homemade)
Spray oil – A light coating for greasing the foil
Crackers, kettle chips, or crostini – As needed for serving

Optional (for making crostini):

French baguette – 1 loaf (sliced)
Olive oil – 2-3 tablespoons (for drizzling over crostini)

How to Make Smoked Cream Cheese

Preheat your smoker to 200 F (or between 180 F and 250 F) and mix your dry rub. Line a baking sheet with foil and grease it with spray oil. Drizzle a block of cream cheese with olive oil, coating the surface, then dust it with the dry rub. Place the coated block on the sheet, score the top with a cross-hatch pattern, and smoke for 1 to 2 hours. The cream cheese is done when the score lines pull away and the center is warm. Serve with crackers, kettle chips, or crostini for a perfect appetizer.

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Step-by-Step Preparation

Step 1: Preheat the Smoker

Begin by preheating your smoker to 200 F, or choose a temperature between 180 F and 250 F based on your preferences. This range allows flexibility while ensuring the cream cheese smokes perfectly.

Step 2: Prepare the Dry Rub

While the smoker is heating up, mix your dry rub. Whether you’re using a pre-made rub or making a fresh batch, now is the time to get it ready.

Step 3: Prepare the Baking Sheet

Line a baking sheet with foil and grease it using spray oil. This step prevents the cream cheese from sticking during the smoking process.

Step 4: Coat the Cream Cheese

Take your block of cream cheese and drizzle it with olive oil, making sure the entire surface is evenly coated. This will help the dry rub stick.

Step 5: Add the Dry Rub

After coating the cheese with oil, dust it generously with the dry rub, making sure to cover all sides of the block.

Step 6: Score the Cream Cheese

Place the coated block on the baking sheet and use a sharp knife to score the top in a cross-hatch pattern. This helps the smoky flavor penetrate deep into the cheese.

Step 7: Smoke the Cream Cheese

Put the cream cheese into the smoker and let it cook for 1 to 2 hours. The longer it smokes, the deeper the smokiness and richer the texture will be.

Step 8: Test for Doneness

You’ll know the cream cheese is done when the edges of the score lines start to pull away and the center is warm. Test the warmth by inserting a butter knife into the center and feeling the end for heat.

Step 9: Serve with Accompaniments

Serve the smoked cream cheese with a cheese knife and pair it with crackers, plain kettle chips, or crispy crostini made from French baguette for a delicious appetizer.

Frequently Asked Questions

How long to smoke cream cheese at 250?

It typically takes about 1 to 2 hours to smoke cream cheese at 250°F, depending on your preferred level of smokiness.

How long to smoke cream cheese at 225?

At 225°F, it usually takes 2 hours to achieve a good smokiness and texture for the cream cheese.

What’s the best seasoning for smoked cream cheese?

A dry rub made with brown sugar, paprika, garlic powder, and salt works great. You can also use taco seasoning, ranch seasoning, or any of your favorite pre-mixed rubs.

What are the best crackers for smoked cream cheese dip?

Plain kettle chips, water crackers, or buttery Ritz crackers are great options to pair with smoked cream cheese dip.

Can you use low-fat cream cheese?

Yes, you can use low-fat cream cheese, but the texture may not be as rich and creamy as full-fat cream cheese.

Does cream cheese melt in the smoker?

No, cream cheese does not fully melt in the smoker. It softens and develops a creamy texture without losing its shape.

How long does smoked cream cheese last?

Smoked cream cheese can last up to 4-5 days in the refrigerator when stored in an airtight container.

How do you know when smoked cream cheese is done?

You’ll know it’s done when the score lines pull apart and the center feels warm when tested with a butter knife.

Should smoked cream cheese be refrigerated?

Yes, after smoking, it should be refrigerated if not eaten immediately. Store it in an airtight container.

What does smoked cream cheese taste like?

Smoked cream cheese has a creamy, slightly smoky, and savory flavor with a hint of the spices from the dry rub.

Do you eat smoked cream cheese hot or cold?

Smoked cream cheese is typically served warm, but you can also enjoy it cold straight from the fridge.

What do you eat with smoked cream cheese?

You can eat it with crackers, chips, crostini, or as a spread on toasted baguette slices. It’s also great paired with pepper jelly or used in appetizers like jalapeño poppers.

What temperature to smoke cream cheese at?

You can smoke cream cheese at any temperature between 180°F and 250°F, but 200°F is a common choice for a well-balanced smokiness.

Is smoked cream cheese good?

Yes, smoked cream cheese is delicious! The smokiness and creamy texture make it a standout appetizer or dip.