Smoked Cream Cheese
This smoked cream cheese recipe is a tasty snack or dessert. This dip recipe creates apple pie, cinnamon sugar, pumpkin pie, taco or BBQ flavored cream cheese.
Servings: 12 Servings
Calories: 66kcal
Ingredients
- 1 brick (8 oz) cream cheese
- 1 ½ tablespoons barbecue rub use hickory wood
Other Options - Choose 1 Seasoning Blend ONLY
- 1 ½ tablespoons taco seasoning use hickory wood
- 1 ½ tablespoons cinnamon sugar use maple wood
- 1 ½ tablespoons pumpkin pie spice use maple wood
- 1 ½ tablespoons apple pie spice use maple wood
Instructions
- Gather your ingredients
- Prepare your grill or smoker for 200 degrees F.
- Use your favorite pellets, wood chips or chunks of your choice. We prefer hickory for savory seasonings and maple for sweet.
- Press cream cheese into seasoning blend of your choice. Try to cover all sides as best you can. Place cream cheese brick inside your foil pan.
- Place the pan with cream cheese into the smoker, close the lid and smoke for 2 hours.
- The top splits at around 90 minutes and I like to leave it on for another 20 to 30 minutes to enhance flavor. Any longer and cream cheese dries out too much.
- Remove from smoker.
- Allow to rest for at least 5 minutes before eating.
- Serve savory with crackers, rounds of bread, pita chips, or even corn chips and sweet seasonings with vanilla wafers and graham crackers!
Notes
- To easily coat your cream cheese, sprinkle the seasoning of choice in your hand and press it onto the outside.
- Be sure to thoroughly soak your wood chips before smoking. You want the wood to smoke, not burn.
- Don't open the lid of the smoker until about 90 minutes have passed and it's time to check the cream cheese.
Nutrition
Serving: 1Serving | Calories: 66kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 61mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg