Easy smoked cream cheese recipe for any occasion
Easy smoked cream cheese recipe for any occasion Okay, so I have to tell you about this smoked cream cheese thing because it’s seriously the easiest, most addictive appetizer ever. I first tried it at a friend’s BBQ last summer, and I swear, I stood by the snack table like a weirdo just eating it…
Easy smoked cream cheese recipe for any occasion
Okay, so I have to tell you about this smoked cream cheese thing because it’s seriously the easiest, most addictive appetizer ever. I first tried it at a friend’s BBQ last summer, and I swear, I stood by the snack table like a weirdo just eating it straight with a spoon. No shame. It’s creamy, smoky, and somehow makes plain ol’ cream cheese taste like a fancy restaurant thing. And the best part? You barely have to do anything. If you can turn on a smoker (or even a grill), you can make this.
I’ve made this for game nights, potlucks, and even just when I’m feeling fancy on a Tuesday. It’s that kind of recipe—no stress, no weird ingredients, just good stuff. And if you mess it up? Honestly, I don’t think you can. Cream cheese is forgiving like that.
Recipe Card
Recipe Title: Easy smoked cream cheese recipe for any occasion
Servings: 6-8 (or just 2 if you’re me)
Prep Time: 5 minutes
Cooking Time: 2 hours (but most of that is just waiting)
Calories: 180 kcal per serving
Ingredients:
- 1 block (8 oz) full-fat cream cheese (don’t even think about the low-fat stuff)
- 1 tbsp olive oil or melted butter
- 1 tbsp BBQ rub or your favorite seasoning (I use a mix of garlic powder, paprika, and brown sugar)
- Crackers, bread, or veggies for serving
Directions:
- Fire up your smoker or grill to 225°F. If you’re using a grill, set it up for indirect heat.
- Take the cream cheese out of the fridge and let it sit for 10 minutes (just so it’s not ice-cold).
- Score the top of the cream cheese block in a criss-cross pattern with a knife—this helps the smoke and seasoning get in there.
- Brush the top with olive oil or melted butter, then sprinkle the seasoning all over it. Don’t be shy.
- Put the cream cheese directly on the smoker grate or on a piece of foil if you’re worried about it melting through (it probably won’t, but better safe than sorry).
- Smoke for about 2 hours. You’re not cooking it, just letting it get smoky and soft.
- Take it off, let it cool for a few minutes, then dig in with your favorite dippers.
See? Stupid easy. And now you have this smoky, creamy, slightly caramelized blob of happiness ready to go.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 180 | 2g | 16g | 3g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| BBQ rub | Any seasoning blend—taco seasoning, everything bagel, even just salt and pepper |
| Olive oil | Melted butter or even mayo (trust me) |
Tips
- If you don’t have a smoker, use a grill! Just add wood chips in a foil pouch over the heat source.
- Let the cream cheese sit out for a bit before smoking—cold cream cheese won’t soak up as much smoky flavor.
- Want it spicy? Add a sprinkle of cayenne or some hot honey on top after smoking.
FAQ
Q: Can I do this in the oven?
A: Technically yes, but it won’t be the same. The smoke is the magic here. If you must, add a drop of liquid smoke to the seasoning.
Q: How long does it last in the fridge?
A: About 5 days, but let’s be real—it’s not gonna last that long.
Q: Can I use flavored cream cheese?
A: Sure, but why? The plain stuff soaks up all that smoky goodness better.
That’s it. Seriously, the hardest part is waiting those two hours while your house smells amazing. Serve it with crackers, pretzels, or just a spoon (no judgment). Let me know if you try it—I swear, you’ll be hooked.
