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Smoked Cream Cheese

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5 from 2 reviews

This smoked cream cheese is loaded with so much flavor you’ll never believe it’s made with just 2 ingredients! A quick coat in my favorite dry rub and 2 hours slowly smoking in a pellet grill transforms the cream cheese into a creamy, savory appetizer your guests will love!

Ingredients

Scale

Optional

  • 1–2 teaspoons olive oil
  • 1 tablespoon honey
  • thinly sliced green onion

Instructions

  1. Turn pellet grill to smoke.
  2. Spread dry rub on a rimmed plate.
  3. Coat cream cheese in the dry rub, gently pressing it into the surface of the cream cheese, until the entire block is coated.
  4. Score the top of the block of cream cheese in a cross-hatch pattern.
  5. If desired, drizzle with olive oil or spray with olive oil spray.
  6. Transfer to a disposable aluminum pan.
  7. Smoke at 250 degrees for 2 hours.
  8. Drizzle with honey and garnish with sliced green onion if desired. Serve with sliced French bread and Ritz crackers and enjoy!

Equipment

Notes

  • Make your own crostini! If you want to take this appetizer to the next level, try pairing it with my super easy crostini recipe! Crispy, crunchy olive oil drizzled slices of French baguette are the perfect accompaniment for this warm, creamy dip!
  • Don’t forget to score the cream cheese. This step may not seem important, but it really does make a huge difference! Scoring the cream cheese opens up the block which helps make sure the smoky flavor gets to the middle of the cream cheese and that it warms through evenly.
  • While you’re scoring the cream cheese, it may stick to the knife along with some of the dry rub. To remedy this, you can slightly wet a sharp knife before scoring, or you can use a paper towel to clean the knife in between each slice.
  • You’ll know the cream cheese is done when the edges of the score lines begin to pull away from each other and the center is warm. To check if it’s warm, insert a butter knife into the center for a few seconds. Carefully feel the end of the butter knife and if it’s warm the cream cheese is done. If it’s cold, give it a bit more time and then test again.
  • If you’re feeding a crowd, feel free to smoke 2-3 bricks of cream cheese at one time!

Find it online: https://midwestfoodieblog.com/smoked-cream-cheese/