This smoked cream cheese has so much flavor, you won't believe it's prepared with only two ingredients! A short coat in my preferred dry rub and 2 hours of slow smoking on a pellet grill transforms the cream cheese into a creamy, flavorful snack that your guests will like!
The practice of smoking a block of cream cheese has gained popularity. It has gained a lot of popularity among home hobby smokers and Instagram Reels.
I adore creamy, cheesy, melty dips. I had to try this and see what kind of spin I could make out of it. At parties, a delicious cream cheese appetizer accompanied by chips, crackers, or vegetables is a surefire hit.
This is the ideal snack to serve while you smoke some meat as it finishes.
Jump to:
- The Easiest Smoked Cream Cheese Recipe
- Ingredients and Substitutions
- How to Smoke Cream Cheese
- Tips for Making the Best Smoked Cream Cheese
- Variations
- What Type of Wood Chips to Use
- FAQ
- Make-Ahead Instructions
- Storage Instructions
- Instructions for Reheating
- More Delicious Appetizer Recipes
- Recipe
- Easy 2 Ingredient Smoked Cream Cheese
The Easiest Smoked Cream Cheese Recipe
- There are only two ingredients needed! All you need is my simple dry rub and cream cheese! You can also use your favorite store-bought BBQ rub if you don't have three minutes to make my dry rub, which masterfully combines savory and sweet flavors!
- If you enjoyed this simple smoker recipe, you should definitely visit my 5-Minute Homemade Boom Boom Sauce Recipe, 15 Minute Garlic Parmesan Sauce.
Ingredients and Substitutions
- Cream cheese. Full-fat cream cheese provides the greatest flavor and texture. I do not advocate using low-fat or fat-free milk because the texture and flavor will be less rich.
- Easy Dry Rub. My simple dry rub works great for anything you want to smoke, including cream cheese! It uses brown sugar to add a bit of sweetness. Chili powder, cumin, and paprika add a hint of flavor and smoke. In addition, garlic and onion powder are used to bind everything together.
How to Smoke Cream Cheese
- Set the pellet grill's temperature to smoke. On a dish with a rim, apply dry rub. Apply the dry rub to the cream cheese, carefully pressing it into the cheese's surface until the entire block is covered.
- Make crosshatch marks on the top of the cream cheese block. Drizzle with olive oil or mist with olive oil spray if preferred.
- Move to a cast-iron skillet or a throwaway aluminum pan. For two hours, smoke the pellet smoker at 250 degrees.
- If desired, top with sliced green onion and drizzle with honey. Enjoy it with Ritz crackers and sliced French bread!
Tips for Making the Best Smoked Cream Cheese
- Create a crostini yourself! Try serving this appetizer with my really simple crostini recipe to elevate it to a whole new level! This warm, creamy dip is best served with crisp, crunchy slices of French bread drizzled with olive oil!
- Remember that you need to score the cream cheese. Although it might not seem like much, this step has a big impact! By opening up the block, scoring the cream cheese ensures that the smokey flavor reaches the center and warms through uniformly.
- The cream cheese and some of the dry rub may adhere to the knife while you are scoring it. This can be fixed by lightly moistening a sharp knife before scoring or by wiping the knife with a paper towel between slices.
- When the center is heated and the edges of the score lines start to separate, you know the cream cheese is done. Put a butter knife in the middle for a few seconds to see whether it's warm. Feel the butter knife end carefully; if it feels warm, the cream cheese is done. Give it a little longer time and try again if it's chilly.
- Feel free to smoke two or three bricks of cream cheese at once if you're feeding a large group!
Variations
- Dessert - To make a dessert version, dip the cream cheese with white sugar, brown sugar, honey, or your preferred sugar-free sweetener. Cinnamon is an excellent addition, and you can even use ready-made cinnamon sugar. Serve with fruit, such as apple slices, cannoli shells, or cinnamon pita chips.
- Pepper Jelly - Pepper jelly on cream cheese is a traditional sweet and salty treat. For this variation, smoke the cream cheese without any seasonings and then add the pepper jam once cooked.
- Mexican - Liberally sprinkle taco spice over the scored cheese. I prefer to use one with no additional salt and then season to taste. When it's done smoking, serve with tortilla chips and salsa.
- Ranch - For a delicious ranch flavor, coat the cream cheese with a mixture of onion powder, garlic powder, dried dill, parsley, salt, and pepper. When it's time to serve, top with sliced green onions.
- Everything Bagel Seasoning is a favorite in my household. Use freely and serve with bagel chips for dipping.
What Type of Wood Chips to Use
- I prefer to use a combination of apple and hickory for this smoked cream cheese.
- Since mesquite and hickory have powerful flavors and are typically used for meat, I suggest mixing them with something a little milder, such apple, oak, maple, or cherry.
FAQ
Smoking cream cheese at 250 degrees Fahrenheit will take one to two hours. I love to leave mine in till the outer crust is very caramelized, which generally takes at least an hour and a half. However, when you pull it out is truly up to personal opinion.
No! It becomes incredibly spreadable and creamy! Additionally, it absorbs that mouthwatering smoky flavor.
After smoking, the cream cheese can be stored in the refrigerator for three to four days in an airtight container. But I can be quite sure you won't have any leftovers nonetheless!
Yes, as long as the spice you use doesn't contain additional sugar, our handmade smokey cream cheese is keto-friendly. Be sure to serve it with keto-friendly accompaniments.
Like regular cream cheese, smoked cream cheese must be kept in the refrigerator. Cover the leftovers with plastic wrap and place them in a bowl or airtight container. To keep any moisture from getting to the cheese, the plastic wrap should come into contact with the top of the cheese.
Cream cheese is freezer-friendly. Before putting it in the freezer, make sure to wrap it with plastic wrap. In order to use frozen cream cheese, you can either defrost it in the freezer or store it in the refrigerator for two days before to use. Although not ideal, cream cheese freezes okay.
Make-Ahead Instructions
This smoked cream cheese may be prepared in advance and reheated, however I do like it best right off the pellet grill! It can be reheated in an oven set at 350 degrees for 10 minutes, or until well heated.
Storage Instructions
Remaining smoked cream cheese can be kept in the fridge for up to four days in an airtight container or wrapped in plastic wrap or aluminum foil.
Instructions for Reheating
For around ten minutes or until well heated, reheat the smoked cream cheese in an oven set at 350 degrees. Reheating it in the smoker will take a long time and may cause it to dry out, so I don't advise doing it.
If you tried this Easy 2 Ingredient Smoked Cream Cheese or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
More Delicious Appetizer Recipes
- Easy Goat Cheese Crostini Appetizer With Honey
- Spicy Diavola Pizza Recipe With Hot Salami
- 15-Minute Homemade French Bread Pizza In The Air Fryer
- Steak Egg and Cheese Bagel Recipe
- The BEST Homemade Anchovy Pizza Recipe
Recipe
Easy 2 Ingredient Smoked Cream Cheese
INGREDIENTS
- 8 oz cream cheese
- ½ cup easy dry rub
Optional
- 1 tablespoon olive oil optional
- 1 ½ tablespoon honey
INSTRUCTIONS
- Set the pellet grill to smoke.
- On a dish with a rim, apply dry rub.
- Apply the dry rub to the cream cheese, carefully pressing it into the cheese's surface until the entire block is covered.
- Make crosshatch marks on the top of the cream cheese block.
- Drizzle with olive oil or mist with olive oil spray if preferred.
- Move to a throwaway aluminum skillet.
- For two hours, smoke at 250 degrees.
- If desired, top with sliced green onion and drizzle with honey. Enjoy it with Ritz crackers and sliced French bread!
NOTES
- Create a crostini yourself! Try serving this appetizer with my really simple crostini recipe to elevate it to a whole new level! This warm, creamy dip is best served with crisp, crunchy slices of French bread drizzled with olive oil
- Remember that you need to score the cream cheese. Although it might not seem like much, this step has a big impact! By opening up the block, scoring the cream cheese ensures that the smokey flavor reaches the center and warms through uniformly.
- The cream cheese and some of the dry rub may adhere to the knife while you are scoring it. This can be fixed by lightly moistening a sharp knife before scoring or by wiping the knife with a paper towel between slices.
- When the center is heated and the edges of the score lines start to separate, you know the cream cheese is done. Put a butter knife in the middle for a few seconds to see whether it's warm. Feel the butter knife end carefully; if it feels warm, the cream cheese is done. Give it a little longer time and try again if it's chilly.
- Feel free to smoke two or three bricks of cream cheese at once if you're feeding a large group!
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