Smoked Cream Cheese is the magic treat you didn’t know you were missing until you taste it for the first time. It is a quick appetizer to prepare and the flavor can be adapted to your preference.
Creamy with a hint of smoke, this is the perfect appetizer for a fun dinner party or get-together. Flavor it with your favorite seasoning. We love “Everything Bagel”. It is a tasty appetizer with crackers, bread, and veggies, or give it a go with our Zucchini Fritters. This smoked cream cheese will become a staple that you will make again and again all summer.
You will love this recipe
- The flavor is so versatile. Choose your favorite rub for a fun variety.
- It has a hint of smoke from your preferred wood with the perfect creamy texture.
- Use it as a dip with a vegetable platter or your favorite crackers.
- With only 3 ingredients and a few steps, the smoker or BBQ will do the rest.
I have been looking for a fun smoker/BBQ appetizer that is simple, easy, and tasty. A recipe that doesn’t require much of my attention so I can enjoy the party with friends and family. The cream cheese smokes slowly to perfection while I finish the last preparations and welcome our guests.
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Ingredients
- Cream cheese, cold
- Olive oil
- Everything Bagel Seasoning or your favorite seasoning
See the recipe card for quantities below.
Instructions
1. Set the smoker/BBQ to 220 degrees F. (BBQers use the indirect cooking method.)
2. Place the cream cheese, unpacked on a heat-proof pan. I like to use my mini cast iron.
3. Pour approximately 1 tablespoon of olive oil and brush to cover the block of cream cheese.
4. Using a sharp knife, score the cheese in a crisscross pattern (about ½ inch deep).
5. Sprinkle the seasoning over the cheese.
6. If the smoker/BBQ is not up to temperature, place the cheese back in the fridge until ready. I have found that the cream cheese picks up more of the smoky flavor and is less prone to melting too fast if it remains cold.
7. Once your smoker/BBQ is at temperature, place the cream cheese on the grill.
8. Smoke for 1-2 hours. After one hour of smoking, the cream cheese was ready for us. It was creamy and had the smoked flavor we prefer. You can smoke for longer if you want a more pronounced flavor, but keep an eye on it so it doesn’t melt.
9. Transfer to a serving dish.
10. Serve and Enjoy!!! Hot or Cold with your favorite crackers or a tray of vegetables.
Hint: Keep the cream cheese cold until ready to put on the smoker/BBQ grill. If the cheese comes up to room temperature, it will be prone to melt too quickly inside the smoker/BBQ.
Variations
Honestly, your imagination is the limit. You can do multiple flavors for a big party. We have an 18-inch grill and 3 blocks of cream cheese was a breeze.
- Spicy – Use spicy oil or sprinkle a little red pepper flake on the cheese or even give cayenne pepper a shot.
- Deluxe -Add some cooked bacon pieces with minced onion on top or how about roasted garlic?
- Kid-friendly – Use their favorite seasoning or make it sweet with honey over the top when serving.
Equipment
- Smoker or BBQ
- Smoking wood (We used maple.)
- Mini cast iron skillet (Aluminum Foil)
Storage and Reheat
Storage: Once the cheese is completely cold, place it in an airtight container for up to 4 days in the refrigerator.
Reheat: You can reheat the smoked cream cheese at 350 degrees F. for 8 to 10 minutes.
FAQ
No more than 2 hours.
Easy, just set up for indirect cooking, which is usually done by offsetting your charcoal or having a diffuser plate over the coals.
This is to prevent it from splitting while smoking.
Yes, smoked cream cheese needs to be refrigerated after 2 hours on the counter. Keep in an airtight container in the fridge for 4 days.
Related
Looking for more recipes to do on the grill? Try these:
Pairing
These are my favorite breads to eat with smoked cream cheese:
Did you change the smoking wood for a different flavor? What is your favorite seasoning for Smoked Cream Cheese?
Smoked Cream Cheese
Equipment
- Smoker or BBQ
- Mini cast iron skillet or aluminum foil
- Maple wood (Or your preferred smoking wood)
Ingredients
- 1 block (8 oz.) cream cheese, cold
- 1 tablespoon olive oil
- 1 tablespoon Everything Bagel Seasoning or your favorite seasoning
Instructions
- Set the smoker/BBQ to 220 degrees F.NOTE: BBQers use indirect cooking method.
- Place the cream cheese, unpacked on a heat-proof pan. I like to use my mini cast iron.
- Pour 1 tablespoon of olive oil and brush to cover the block.
- Using a sharp knife, score the cheese in a crisscross pattern (about ½ inch deep).
- Sprinkle the seasoning over the cheese.
- If the smoker/BBQ is not up to temperature, place the cheese back in the fridge until ready.
- Once your smoker/BBQ is at temperature, place the cream cheese on the grill.
- Smoke for 1-2 hours. At the one-hour mark, the cream cheese will be warm, creamy with a hint of smoke. Smoking longer than 1 hour will accentuate the smoky flavor. Keep an eye on it so it does not melt.
- Transfer to a serving dish.
- Serve and Enjoy, hot or cold!
Food safety
When I serve the smoked cream cheese, I do not leave it out for more than two hours. This way I know I can enjoy the leftovers if there are any, the next morning on my bagel. USDA has more food safety information if you need it.
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