Smoked Cream Cheese

4.98 from 35 votes

If you haven't tried Smoked Cream Cheese yet, you must give this tasty appetizer a try. With just two ingredients - cream cheese and dry rub - it's a serious flavor bomb when smoked.

Prep Time5

Cook Time2

Total Time2 5

Course: Appetizer

Cuisine: American

Keyword: Cream Cheese

Servings: Servings

Calories: 25kcal

Author: Laura Lynch

Equipment

Smoker
Pellets

Ingredients

1 block cream cheese
1 tablespoon dry rub try our recipe here

Instructions

Prepare your smoker on the smoke setting or the lowest temperature setting.
Score the cream cheese in a cross-hatch pattern.
Sprinkle on the dry rub so that it coats all sides.
Place the cream cheese on a piece of tin foil in the smoker. Smoke for 2 hours.
Allow the cream cheese to cool slightly before serving. Serve with pita chips or a sturdy cracker.

Notes

Make this alongside ribs or another smoked favorite to get double duty out of your pellets.
You can add pepper jelly or hot honey to the top of the cream cheese for added flavor if you want.
Remember to score the cream cheese. This step may appear minor, yet it makes a significant difference! Scoring the cream cheese helps to open up the block, allowing the smoky flavor to reach the center of the cream cheese.
If you're feeding a crowd, you can smoke up to three blocks of cream cheese at once.
If you want to change up your recipe, use a different dry rub, such as Mexican or Cajun. It will taste delicious. You can also buy several varieties of cream cheese at the grocery store, such as Garlic & Herb.
You can smoke it the same way if you have a tub of cream cheese on hand. Simply rub the outside of the plastic tub to loosen it, then turn it upside down while exerting light pressure with your fingertips around the outside of the container to release it in one piece.

Nutrition