An easy appetizer filled with flavor, this Smoked Cream Cheese couldn’t be any easier! Cream cheese is coated in a spice mix, then smoked on low until the smoky flavor permeates the cream cheese. Serve with crackers for the perfect party or game day app.
If you love a good, hands off appetizer, you also need to try these Crockpot BBQ Grape Jelly Meatballs.
I love cooking and being in the kitchen, but I also love easy.
And if you are looking for the easiest appetizer for your next party or game day, this Smoked Cream Cheese is what you need.
It seriously takes 5 minutes to prep. Then you throw it on the smoker, and that’s it. Seriously. SO EASY!
And you won’t believe how delicious it is. The smoked flavor goes all the way through the cream cheese, and the spice mixture on the outside just brings in even more flavor.
This is for sure a crowd pleaser!
Ingredients
- Brown Sugar: I use light brown sugar, but dark brown sugar will work as well. The flavor will just be stronger.
- Paprika: I have used both regular paprika and smoked paprika.
- Chili Powder: This gives it a little heat, but not much.
- Garlic Powder and Onion Powder: I like to use both garlic powder and onion powder, both for flavor.
- Salt and Pepper: These are just for flavor. You can add more or less, to taste.
- Olive Oil: You want to rub some oil on the cream cheese so the spices will stick. I like olive oil, but any neutral oil will work.
- Cream Cheese: You need to use a brick of cream cheese for this recipe.
How to Make Smoked Cream Cheese
STEP 1: Make the spice mixture by mixing all of the spices together. I like to put them on a plate, which makes it easier to coat the cream cheese.
STEP 2: Rub the block of cream cheese with the oil, then roll it in the spices. You want the cream cheese to be completely covered.
STEP 3: Place the cream cheese in a cast iron skillet or in a disposable aluminum pan. Using a sharp knife, score the cream cheese in a cross hatch pattern.
STEP 4: Smoke the cream cheese for 2 hours, or until the cream cheese is soft and smoky.
Tips and Tricks
- I like to drizzle the cream cheese with hot honey before serving, but this is totally optional. It just adds another layer of flavor!
- If you are using the smoker to make something else, you can smoke this cream cheese at the same time. It can be on the smoker at anywhere between 200ºF and 250ºF, so just throw it on alongside whatever else you are smoking!
- You can really use so many different rubs on the outside of your cream cheese. We’ve tried sweet with cinnamon and sugar, and savory, like this bbq rub. It really is super versatile!
- I like to cook mine in a small cast iron pan, but you can use anything that is safe to put in your smoker. A disposable aluminum pan works great.
- You can cook more than one brick of cream cheese at a time. You will definitely want to if you are feeding very many people!
- This is best served warm. If you do have leftovers, we like to warm it back up before serving.
- Our favorite way to serve this cream cheese is with crackers, but you could use slices of baguette, chips, or even vegetables.
More Easy Appetizers
Pico de Gallo
Chili’s Queso Dip
Spinach Dip Recipe
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Smoked Cream Cheese
Ingredients
- 1 1/2 teaspoons brown sugar
- 1 1/2 teaspoons paprika
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
- 1 8 oz brick cream cheese
- Hot honey optional
- Crackers or chips for serving
Instructions
- Preheat the smoker to 225ºF.
- In a shallow bowl or on a small plate, combine the brown sugar, paprika, chili powder, garlic powder, onion powder, salt, and pepper.1 1/2 teaspoons brown sugar, 1 1/2 teaspoons paprika, 1 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Take the cream cheese rub the olive oil on all sides. Roll it in the spices, coating all side of the cream cheese. Place in a small cast iron dish or disposable aluminum pan.1 teaspoon olive oil, 1 8 oz brick cream cheese
- Use a sharp knife to score the top of the cream cheese in a cross hatch pattern.
- Smoke the cream cheese for 2 hours.
- Serve warm, topped with hot honey, if desired. Serve with crackers or chips.Hot honey, Crackers or chips
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