This smoked cream cheese is an easy, crowd-pleasing appetizer to make when you’re running your smoker! Serve it up with crackers or kettle chips.
This is a perfect app to throw in the smoker as you wait for your main dish to smoke.
It will come out great at a range of smoke temps, so it’s easy to do without adjusting your set temperature.
INGREDIENTS
- 8 oz cream cheese one standard block
- 2 tablespoon BBQ dry rub use your favorite, or see the recipe below
- olive oil
- spray oil
BBQ Dry Rub (makes ½ cup):
- ¼ cup dark brown sugar
- 2 tablespoon kosher salt
- 1 tablespoon garlic powder
- ½ tablespoon black pepper
- ½ tablespoon onion powder
- ½ tablespoon smoked paprika or regular paprika
- ½ tablespoon chili powder add more for extra spice
INSTRUCTIONS
- Preheat your smoker to 200 F(Or any temp between 180 F and 250 F if you have a different desired temp for something else you’re smoking. The cream cheese is fine to smoke at any temp in that range.)
- Mix together your dry rub if you’re making it now.
- Line a small baking sheet with foil and grease the foil with spray oil. Drizzle the block of cream cheese with a little olive oil, fully coating the outer surface.
- Then, dust with the dry rub, covering all sides of the block.
- Place the coated block on the prepared baking sheet. Use a sharp knife to score the top of the block with a cross-hatch pattern, as pictured.
- Smoke for 1 to 2 hours (I usually do 2 for more smokiness and the best texture, but you can pull it out after an hour if desired). Serve with a cheese knife and crackers (as a spread) or with plain kettle chips (as a dip).
NUTRITION
Serving: 1 ozCalories: 120kcal