Smoked Cream Cheese
Smoked Cream Cheese can be seasoned with a variety of spice blends and served with crackers or vegetables for a simple appetizer! It's easy to make with just 5 minutes of prep time and is guaranteed to be a hit at your next BBQ!
Ingredients
- 8 ounce block cream cheese
- 1 teaspoon olive oil
- 2 tablespoons seasoning, *see notes below for options
Instructions
- Heat a smoker to 225°F.
- Drizzle olive oil over the entire block of cream cheese.
- Rub the seasoning on all sides of the cream cheese.
- Place the seasoned cream cheese in a small cast iron skillet or foil basket, made with heavy-duty nonstick aluminum foil.
- Use a sharp knife to cut 1/2 inch diagonal lines in the cream cheese, about 1/4 inch deep.
- Place in a smoker and smoke for 2 hours.
Notes
- Seasoning options: try your favorite bbq rub or any of the following seasoning blends.
- Cajun seasoning
- Everything bagel seasoning
- Montreal steak seasoning
- Ranch seasoning mix
- Italian seasoning
- Pork chop seasoning
- Taco seasoning
- Recommended pellet flavors: while really any flavor or pellets, or wood chips, would work for this recipe. I recommend using hickory or pecan if you have the option.
- Smoked cream cheese can be eaten either hot or cold.
- Leftover smoked cream cheese should always be refrigerated and will last up to 5 days sealed in an airtight container.
Nutrition Facts
Calories 94kcal (5%)Carbohydrates 2g (1%)Protein 2g (4%)Fat 10g (15%)Saturated Fat 6g (30%)Polyunsaturated Fat 1gMonounsaturated Fat 1gCholesterol 30mg (10%)Sodium 189mg (8%)Potassium 1mgSugar 1g (1%)Calcium 1mgIron 1mg (6%)
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