Smoked Cream Cheese
Smoky, creamy, and totally irresistible, this Smoked Cream Cheese recipe takes your favorite appetizer to the next level! Whether you're serving it with crackers, veggies, or spreading it on a sandwich, this seasoned smoked cheese is packed with flavor and always a crowd favorite. It's easy to prep, perfect for parties, and guaranteed to disappear fast!
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.
- 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.
- Smoked cream cheese leftovers should always be stored in the fridge. They 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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