Smoked Cream Cheese

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