Looking for an easy app for your next party? Look no further! This 2 ingredient smoked cream cheese recipe takes just 5 minutes of prep work, and the smoker does the rest!
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This versatile recipe can be served hot or cold, and you can mix things up with different rubs and dippers. Plus, if you have leftovers, it makes a fantastic sandwich spread. So, grab some cream cheese and dry rub from your kitchen, and let’s get smokin’!
What You’ll Need to Make It
Ingredients:
Cream Cheese: I used full-fat cream cheese. You can use a reduced-fat cream cheese, but it won’t have the same creaminess and rich flavor.
Dry Rub: Use your favorite BBQ rub. I used a mix of 2 of my favorites to make the smoked cream cheese rub.
How to Make
Preheat smoker to 225°F/107°C.
Create an aluminum foil “boat” to hold the cream cheese. Fold a large piece of aluminum foil into a shallow tray shape with raised edges to hold the cream cheese.
Using a sharp knife, score the top of the cream cheese in a criss-cross pattern. Be sure not to cut all the way through, going about halfway.
Coat the top and sides of the cream cheese with the dry rub.
Place the cream cheese in a 225°F smoker. Close the lid and smoke for 1-2 hours.
The cream cheese is done when it’s warm and slightly brown from the smoke. Remove from the smoker and serve hot or cold with your favorite accompaniments.
Variations
- Everything Bagel Smoked Cream Cheese
Top cream cheese with Everything Bagel Seasoning, smoke, and serve with bagel chips and cucumbers.
- Taco Smoked Cream Cheese
Top cream cheese with taco seasoning, smoke, and serve with tortilla chips and bell peppers.
- Cinnamon Sugar Smoked Cream Cheese
Top cream cheese with cinnamon sugar, smoke, and serve with vanilla wafers, fruit, or graham crackers.
- Ranch Smoked Cream Cheese
Top cream cheese with ranch seasoning blend, smoke, and serve with pretzels and veggies.
Smoked Cream Cheese Toppings
Fresh Herbs: Like chopped chives, parsley, or cilantro for freshness and color
Fruit Compote: Sweet berry or fig compote for a fruity contrast to the smoky cream cheese
Nuts: Toasted pecans, pistachios, or almonds
Honey: Drizzle of honey or hot honey for sweet balance
Hot Pepper Jelly
Sun-dried tomatoes, Olives, or Roasted Red Peppers
Crumbled Bacon
Pickled Vegetables
Balsamic Glaze, Buffalo, Sriracha or Hot Sauce
How to Store and Reheat (or Make Ahead)
You can prep this ahead, refrigerate it, and add it to the smoker when ready to cook.
To store leftover cream cheese, refrigerate it in an airtight container. It’ll stay fresh for three to four days in the fridge.
To reheat leftovers, let the cream cheese sit at room temperature for 30 minutes. Then, bake at 350°F for 10 minutes until warmed through.
What to Serve With It
- Crackers
- Bagel Chips
- Pretzels
- Toasted Baguette
- Tortilla Chips
- Fresh Vegetables: sliced cucumbers, carrot sticks, bell pepper strips, or celery
- Fruit: slices of apples or pears
FAQs
How long does smoked cream cheese last?
In the fridge, this smoked cream cheese recipe will stay fresh for three to four days.
What temp do you smoke cheese?
Smoke cream cheese at 225°F/107°C for 1-2 hours. The longer you smoke it, the stronger the smoky flavor will be. You can adjust the time to your taste preferences.
What’s the best wood for smoking cream cheese?
Use your favorite wood! I used cherry, but you can also use mesquite, oak, hickory, pecan, or any of your favorites.
Is cream cheese gluten free?
Cream cheese is typically gluten-free as it’s made from cream and milk, which are naturally gluten-free. However, it’s essential to check labels for additives and cross-contamination if you have gluten sensitivity or celiac disease.
How do you smoke cheese in a pellet smoker?
To smoke cream cheese in a pellet smoker, set your smoker to a low temperature (around 225°F/107°C), and place the cream cheese in an aluminum foil “boat” or in a smoked-safe pan. Place on the grill grates, and let it smoke for about 1-2 hours, using your preferred wood pellets for flavor.
What to do with smoked cream cheese?
Enjoy it warm as an appetizer with crackers and veggies. Or use the leftovers as a spread for toast or bagels, a dip for crackers, or a filling for stuffed jalapeños or mushrooms.
Get creative and explore its smoky goodness in your favorite recipes!
What to smoke cream cheese in?
Create an aluminum foil “boat” to hold the cream cheese. Fold a large piece of aluminum foil into a shallow tray-shape with raised edges to contain the cream cheese. Alternatively, you can place it in a smoke-safe pan, tray, or cast iron skillet.
Is smoked cream cheese served hot or cold?
It can be served both ways! Enjoy it warm, fresh off the smoker, or if you need to transport it/ make it in advance, it can be served cold.
2 Ingredient Smoked Cream Cheese Recipe
Ingredients
- 8 oz block cream cheese
- 1-2 tbsp BBQ rub
Instructions
- Preheat smoker to 225 degrees Fahrenheit.
- Using a sharp knife, score the top of the cream cheese in a criss-cross pattern. Be sure not to cut all the way through; going about halfway.
- Coat the top and sides of the cream cheese with the dry rub.
- Create an aluminum foil “boat” to hold the cream cheese. Fold a large piece of aluminum foil into a shallow tray shape with raised edges to hold the cream cheese.
- Add the cream cheese to the aluminum foil boat and place the cream cheese in a 225-degree F smoker. Close the lid and smoke for 1-2 hours. The cream cheese is done when it's warm and slightly brown from the smoke.
- Remove from the smoker and serve hot or cold with your favorite accompaniments.
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DID YOU MAKE THIS RECIPE?
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