Easy Smoked Cream Cheese Recipe
When you need the perfect party appetizer, you'll turn to this easy smoked cream cheese over and over again! Coated in a flavorful dry rub, this cream cheese transforms into a luscious spread with just the right touch of smoky flavor after a trip to the grill.
How to Make the Best Easy Smoked Cream Cheese
This easy smoked cream cheese is the ultimate party appetizer that looks impressive but requires minimal prep work. The magic happens when a simple block of cream cheese meets your smoker and transforms into a warm, creamy, and absolutely delicious dip with complex smoky flavors.
The key to this recipe is the carefully balanced dry rub—a combination of warm spices like cumin, smoked paprika, and chili powder that infuse the cream cheese with incredible depth and flavor. As it smokes, the exterior becomes warm and slightly caramelized while the interior stays creamy and spreadable, creating the perfect contrast.
Whether you’re hosting a backyard gathering or need an impressive dish to bring to a potluck, this smoked cream cheese appetizer will have your guests asking for the recipe. Serve it with crackers, crusty bread, or fresh vegetables for dipping, and watch it disappear!
Easy Smoked Cream Cheese
When you need the perfect party appetizer, you'll turn to this easy smoked cream cheese over and over again! Coated in a flavorful dry rub, this cream cheese transforms into a luscious spread with just the right touch of smoky flavor after a trip to the grill.
Ingredients
Main Ingredients
Dry Rub
For Serving
Instructions
Prepare the Cream Cheese
- With a sharp knife, score the top of the cream cheese in a criss-cross pattern. Don't cut all the way to the bottom of the cream cheese, about halfway will do.
Make the Dry Rub
- Stir together the chili powder, brown sugar, garlic powder, onion powder, ground cumin, smoked paprika and black pepper to make the dry rub.
Smoke the Cream Cheese
- Coat the top and sides of the cream cheese with the dry rub. Place the cream cheese in a small cast-iron skillet or aluminum pan.
- Immediately place the cream cheese on a 225-degree F smoker with a water pan. Close the lid and smoke for about two hours.
- You know the cream cheese is done when it's warm throughout, puffs up and starts to pull away from the criss-cross pattern. Remove from the smoker and serve with your favorite accompaniments.
Notes
- This appetizer is best served warm immediately after smoking
- Perfect for entertaining and can be made ahead up to the smoking stage