This smoked cream cheese recipe transforms a block of cream cheese into a hot, full-bodied dip with a smoky exterior and savory flavor. Perfect for crackers, vegetables, or charcuterie platters, it’s an effortless crowd-pleaser from your smoker or grill!
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Smoked Cream Cheese Recipe
Description
This smoked cream cheese recipe transforms a block of cream cheese into a hot, full-bodied dip with a smoky exterior and savory flavor. Perfect for crackers, vegetables, or charcuterie platters, it's an effortless crowd-pleaser from your smoker or grill!
Ingredients
Instructions
Video
- With a sharp knife, score the top of the cream cheese in a crisscross pattern. Don't cut all the way to the bottom of the cream cheese; about halfway will do.
- Stir together the chili powder, brown sugar, garlic powder, onion powder, ground cumin, smoked paprika, and black pepper to make the dry rub.
- Coat the top and sides of the cream cheese with the dry rub. Place the cream cheese in a small cast-iron skillet or aluminum pan.
- Immediately place the cream cheese on a 225-degree F smoker with a water pan. Close the lid and smoke for about two hours. You know the cream cheese is done when it's warm throughout, puffs up, and starts to pull away from the crisscross pattern. Remove from the smoker and serve with your favorite accompaniments. Enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 138kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 8g40%
- Cholesterol 38mg13%
- Sodium 125mg6%
- Potassium 68mg2%
- Total Carbohydrate 3g1%
- Dietary Fiber 0.2g1%
- Sugars 2g
- Protein 2g4%
- Vitamin A 650 IU
- Vitamin C 0.1 mg
- Calcium 41 mg
- Iron 0.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Place the cream cheese on the smoker while cold: If the cream cheese is too warm, it will melt too quickly. Score the cream cheese, season it, and then immediately place it on the smoker. If you’re not quite ready to smoke the cheese after seasoning, keep it in the refrigerator until you're ready to cook.
- One block of cream cheese serves four to six people, but you can easily scale up for larger parties. As long as you have room on the grill, you can smoke as many cream cheese blocks at a time as needed.
- Cover any leftovers with plastic wrap or store in an airtight container in the refrigerator. It should last for three to four days. To reheat, remove from the refrigerator for 30 minutes and warm in a 350-degree F oven for about 10 minutes.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
