Introduction
Smoked cream cheese is a revelation—a viral sensation that quickly became a backyard BBQ staple overnight. It transforms a simple block of full-fat cream cheese into a decadent, savory, and smoky dip. The low-and-slow heat infuses the cheese with rich wood flavor while softening it to a silky, spreadable consistency. Originating from the community of backyard smokers looking for new, easy appetizers, this recipe is incredibly simple, requiring minimal prep but delivering maximum flavor impact. It is the perfect, unexpected appetizer for any gathering.
Ingredients
- 2 (8 oz) blocks full-fat cream cheese (approx. 450 g total)
- 1 tablespoon olive oil or melted butter (15 ml)
- 2 tablespoons all-purpose BBQ rub or seasoning blend (30 ml)
- Optional: 1 teaspoon brown sugar (5 ml) for a sweet/savory contrast
- Wood pellets or chips: Use a mild wood like pecan, apple, or cherry
Step-by-step Preparation
- Prep the Cheese: Ensure the cream cheese blocks are slightly chilled, which makes them easier to handle. Pat them dry with a paper towel. Place the blocks on a piece of parchment paper or directly into a small foil pan—this prevents the soft cheese from sticking to the smoker grates later.
- Score and Bind: Using a sharp knife, score the top of each block in a deep crosshatch pattern (about 1/4 inch or 6 mm deep). This scoring is crucial as it allows the smoke and seasoning to penetrate the center of the cheese. Brush the tops and sides lightly with olive oil or melted butter.
- Season Generously: Liberally sprinkle your chosen BBQ rub over the scored surface. Ensure the entire top is coated. If using brown sugar, mix it into the rub for an extra layer of flavor.
- Preheat the Smoker: Set your smoker (pellet, offset, or electric) to a low temperature between 200°F and 225°F (93°C to 107°C). Use mild wood chips or pellets, as stronger woods like hickory can easily overpower the delicate flavor of the cream cheese.
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Smoke: Place the seasoned cream cheese blocks directly into the preheated smoker. Smoke for 1.5 to 2 hours.
Tip: The cheese is done when it has developed a deep golden-brown “bark” on the surface, and the center is fully softened and jiggly when lightly tapped.
- Rest and Serve: Carefully remove the cheese from the smoker. Let it rest for 10 minutes before serving hot. Use a spoon to gently mix the top layer of seasoning into the melted cheese before serving.
Nutritional Information
Smoked cream cheese is an indulgent, high-fat appetizer. Nutritional content varies based on the size of the serving and the rub used. A typical 2-tablespoon serving (approximately 30g) is around 100-120 calories, primarily derived from saturated fats. While high in calories, cream cheese is a good source of Vitamin A. This appetizer is best enjoyed in moderation as part of a balanced diet.
Storage
Store any leftover smoked cream cheese in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as it severely degrades the creamy texture. To reheat, warm the cheese in a microwave on 50% power for short bursts (15-30 seconds) until soft, or place it in an oven set to 300°F (150°C) until warm. Note that the texture will be slightly firmer than when freshly smoked.
Conclusion
This simple smoked appetizer is incredibly versatile. Serve it immediately with crusty bread, pita chips, bagel slices, or fresh vegetables like celery and carrots. For delicious variations, try topping the cheese with hot honey, maple syrup, or pepper jelly during the last 15 minutes of smoking for a sweet glaze. Alternatively, mix in chopped chives, jalapeños, or crispy bacon bits after smoking for a loaded, savory dip.