Smoked Cream Cheese Recipe + Video

Top down view of a block of spice-coated smoked cream cheese surrounded by various crackers.

5 stars (2 reviews)

Smoked Cream Cheese Recipe + Video

This easy Traeger smoker recipe uses a bit of brown sugar and a handful of spices to make deliciously spicy, sweet, and tangy smoked cream cheese as a crowd-pleasing party dip or spread!

Prep Time5

Cook Time1

Total Time1 5

Course: Appetizer, Dip, Snack

Cuisine: American

Servings: servings

Calories: 36kcal

Author: Sommer Collier

Equipment

1 Smoker like a Traeger

Ingredients

8 ounce cream cheese in block form
2 teaspoons light brown sugar
1 teaspoon ancho chile powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

US Customary - Metric

Instructions

Preheat an electric smoker to 200°F. Add your favorite wood pellets to the smoker.
Set out a shallow dish. Measure the sugar, herbs, and spices into the dish. Mix the dry rub seasoning well and shake out into a thin layer.
Open the block of cream cheese. Cut a cross-hatch pattern in the top of the cream cheese. Make sure the knife only goes down into the cream cheese about ¼ inch.
Gently press the block of cream cheese into the spice rub on all sides so it's fully coated. The spice rub not only flavors the cream cheese, but it also acts as a wrapper to hold the cream cheese together, so coat it well.
Place the cream cheese on a small baking tray with the cross-hatch side up. Then place on the smoker and close the lid. Smoke the cream cheese for one hour.
Carefully move the cream cheese block to a serving platter. (It will be very soft so move it carefully with a large flat spatula.) Arrange crackers, sliced bread, or cut vegetables around the cream cheese and serve warm!

Video

Notes

Don’t have a smoker? You can bake this cream cheese recipe as well! Same time and temperature.

For leftovers: Cool the cream cheese at room temperature, then transfer to an airtight container. Smoked cream cheese will keep well for up to 5 days in the fridge.

Nutrition