Introduction
Smoked Cream Cheese is the viral sensation that took the backyard BBQ world by storm, and for good reason. This simple yet decadent appetizer transforms a humble block of cream cheese into a warm, smoky, spreadable dip perfect for any gathering. Originating from the creativity of home smokers looking for easy, low-and-slow snacks, it quickly became a staple. The process involves slow smoking at a low temperature, allowing the dairy to soften completely while absorbing deep, savory wood flavor, resulting in an irresistible, rich appetizer.
Ingredients
- 1 block (8 oz / 226 g) Full-fat Cream Cheese (Philadelphia style), unwrapped
- 1 teaspoon (5 ml) Olive Oil or Avocado Oil (as a binder)
- 2 tablespoons (30 ml) BBQ Rub (use a sweet and savory rub, like an all-purpose pork rub)
- Optional: 1/4 cup (60 ml) finely chopped chives or jalapeños for topping
Step-by-step Preparation
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Prep the Cream Cheese: Remove the block of cream cheese from its packaging. Using a sharp knife, gently score the top of the block in a cross-hatch pattern (making diagonal cuts about 1/4 inch deep).
Tip: Scoring is essential as it allows the smoke and seasoning to penetrate beyond the surface, ensuring maximum flavor saturation. -
Bind and Season: Lightly coat all sides of the cream cheese block with the olive oil. Then, generously sprinkle the BBQ rub over the top and sides, pressing it gently into the scored lines. Place the seasoned block on a piece of parchment paper or directly onto a small aluminum foil tray.
Tip: Ensure the cheese is cold when seasoning; this helps prevent it from melting prematurely before it hits the smoker. -
Set Up the Smoker: Preheat your smoker (pellet grill, offset, or electric smoker) to a low temperature of 225°F (107°C). Use mild wood pellets or chips, such as Pecan, Apple, or Cherry, which complement the dairy flavor without overpowering it.
Tip: Avoid strong woods like Mesquite unless you prefer a very intense smoke flavor. -
Smoke the Cheese: Place the tray or parchment paper directly on the smoker grate. Smoke for 1.5 to 2 hours. The cheese is ready when the surface has developed a dark, mahogany bark and the center is completely soft and jiggly when nudged. The internal temperature should reach about 150°F (65°C).
Tip: Do not open the lid frequently! Maintain the low temperature to avoid “rendering” the fat too quickly. - Rest and Serve: Carefully remove the smoked cream cheese from the smoker. Let it rest for 5 minutes before serving directly from the tray. Garnish with fresh chives or jalapeños if desired.
Nutritional Information
Smoked cream cheese is calorie and fat-dense, as it is primarily a dairy product. A typical 2-tablespoon serving (approximately 30g) contains around 80–100 calories, 8g of fat (mostly saturated), and 2g of protein. While not a low-fat snack, it provides calcium and is best enjoyed in moderation as an occasional appetizer. If you are watching sodium, be mindful of the salt content in your chosen BBQ rub.
Storage
Leftover smoked cream cheese should be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, place the cheese block in an oven or air fryer at 350°F (175°C) for 5–10 minutes until warmed through and soft. Avoid microwaving, as this can alter the texture and make it oily.
Conclusion
Smoked cream cheese is exceptionally versatile. Serve it warm with sturdy dippers like pita chips, pretzel thins, crackers, or fresh vegetables. For a sweet twist, try coating the block in cinnamon sugar instead of BBQ rub and serving it with graham crackers and apple slices. For an elevated flavor, mix in shredded cheddar cheese and diced pickled jalapeños before smoking for a “Smoked Jalapeño Popper Dip.” This simple recipe is guaranteed to be the star of your next barbecue.