Smoked Cream Cheese Recipe
If you love appetizers that make an entrance and steal the show, Smoked Cream Cheese is about to become your new party staple. Imagine a block of silky cream cheese transformed in the smoker, taking on layers of flavor from spices, fresh jalapeños, a kiss of beer, and smoked paprika. The result? A crave-worthy spread that’s luscious, savory, and subtly smoky, perfect for scooping up with crackers, bread, or just a spoon. This recipe is a guaranteed crowd-pleaser, and it’s so simple you’ll find yourself coming back to it for every gathering—or even when you just want a little something special for yourself!
Ingredients You’ll Need
One of the best parts about making Smoked Cream Cheese is that you don’t need a complicated shopping list! Each ingredient brings something special: deep smoky flavor, mouthwatering heat, velvety texture, or vibrant pops of color. Here’s what you’ll need and why each one plays a starring role:
- Cream Cheese (16 ounces): Use full-fat for maximum creaminess and rich, decadent results.
- Olive Oil (1 tablespoon): Helps the outside develop a golden crust and carries flavor beautifully.
- Beer, preferably IPA (1 ounce): Adds an intriguing hoppy note and helps the spice mix stick.
- Mustard Powder (1 teaspoon): Gives zing and brightens all the flavors.
- Brown Sugar (1 teaspoon): Brings a subtle sweetness that balances heat and smoke.
- Smoked Paprika (1 teaspoon): Intensifies the smoky profile—an absolute must for that BBQ vibe.
- Onion Powder (1 teaspoon): Adds savory depth without any bits of raw onion.
- Garlic Powder (1 teaspoon): Punches up the savory, aromatic notes.
- Ancho Chili Powder (½ teaspoon): Brings warmth without overwhelming heat, and a hint of earthy sweetness.
- White Pepper (½ teaspoon): Lends gentle, peppery heat that melds perfectly with the creamy base.
- Salt (½ teaspoon): Balances all the flavors and brings out the best in the cheese.
- Fresh Cilantro (1 tablespoon, chopped): For a pop of color and herby freshness right at the end.
- Jalapeños (3, fresh): Slice them for flecks of green heat and crunch—or seed for less spice.
How to Make Smoked Cream Cheese
Step 1: Get the Smoker Ready
Start by firing up your smoker and preheating it to 225 degrees F. Close the lid and let it heat thoroughly for about 15 minutes. That steady low temperature and flow of aromatic smoke will transform humble cream cheese into something truly magical—so don’t rush this part!
Step 2: Prep Your Cream Cheese Canvas
Remove the cream cheese from its packaging and place it onto a casserole dish, disposable foil pan, cast iron skillet, or just a sturdy sheet of foil. This keeps things easy when it’s time to serve, and gives you a neat surface to build all those layers of flavor.
Step 3: Brush with Olive Oil and Beer
In a small bowl, whisk together the olive oil and that splash of IPA. Brush this mixture lovingly over every side of your cream cheese. The oil helps the smoke and spices cling, while the hops from the beer add an amazingly subtle complexity to the flavor.
Step 4: Mix Up the Signature Spice Rub
Grab another small bowl and combine the mustard powder, brown sugar, smoked paprika, onion powder, garlic powder, ancho chili powder, white pepper, and salt. This vibrant blend gives Smoked Cream Cheese its irresistible color and that deeply seasoned crust that everyone fights over.
Step 5: Jalapeño Prep for Pop and Heat
Slice your jalapeños, remove the seeds for milder heat, and toss them in a bowl with any leftover olive oil/beer mixture. Add about half a tablespoon of your spice rub here too. The result is pepper rounds bursting with flavor, perfect for surrounding your cheese block in the pan.
Step 6: Season and Score the Cheese
Sprinkle your spice rub generously on all sides of the cream cheese, pressing lightly so it sticks. Then, carefully score the surface in a crisscross pattern using a sharp knife. This not only makes for a beautiful presentation, but also helps those smoky flavors and spices seep deep inside.
Step 7: Decorate with Jalapeños
Arrange the seasoned jalapeño slices all around the cream cheese. This creates a beautiful and spicy “crown” that doubles as a warning: this appetizer packs both flavor and a bit of a kick! The jalapeños also soften in the smoker and add a lovely visual pop when serving.
Step 8: Smoke to Creamy Perfection
Set your dish or skillet onto the smoker and let the magic happen. Smoke the cream cheese for about two and a half hours. The result? A gently bronzed, gloriously aromatic block with a soft, almost spreadable center and an unforgettable smoky aroma.
Step 9: Finish and Garnish
When you’re ready to serve, shower the top with freshly chopped cilantro. The herbs’ green pops color and their earthy-citrus notes cut through the cheese, making every bite even brighter and more inviting.
Step 10: Time to Serve
Carefully transfer your Smoked Cream Cheese to a platter. It’s best enjoyed surrounded by an army of pretzels, crackers, chips, or fresh bread—basically anything you love dunking into rich, flavorful spreads!
How to Serve Smoked Cream Cheese
Garnishes
For that final flourish, always top your smoked masterpiece with a generous scattering of fresh cilantro or even a handful of thin-sliced jalapeños for extra pop. Chopped chives or a drizzle of chili oil take things up a notch, adding sparkle and just a hint more complexity. The key is to invite people in with the scent, color, and vibrance of the garnish.
Side Dishes
Pair your Smoked Cream Cheese appetizer with crunchy, salty dippers. Pretzels, bagel chips, thick tortilla chips, crostini, or slices of warm baguette work wonders. For a lighter option, try it with celery sticks or sweet mini bell peppers. If you’re heading down the barbecue route, serve alongside pulled pork or grilled meats for a decadent, unexpected twist.
Creative Ways to Present
Don’t be afraid to play with presentation! Serve your Smoked Cream Cheese as the centerpiece on a charcuterie board alongside olives, pickles, cured meats, and roasted nuts. Or stuff a spoonful into mini bell pepper halves for a charming, poppable party tray. For a rustic, backyard vibe, place the pan right on the table and let everyone dig in family-style—the melted, golden edges are impossible to resist.
Make Ahead and Storage
Storing Leftovers
Any leftover Smoked Cream Cheese should be cooled completely, then stored in an airtight container in the refrigerator. It’ll keep beautifully for three to four days, and the smoky, spiced flavor only deepens as it sits.
Freezing
If you want to make some ahead of time, Smoked Cream Cheese can be frozen. Wrap the cooled cheese tightly in plastic wrap, then place in a freezer bag. It’ll stay fresh for up to a month. Thaw overnight in the fridge before serving to keep its creamy texture intact.
Reheating
To bring leftover Smoked Cream Cheese back to life, pop it in the oven at 350 degrees F for about 10 minutes or until warmed through. You can also microwave individual portions for a quick fix! Be sure to sprinkle on a little fresh cilantro after reheating for that just-made vibe.
FAQs
Can I make Smoked Cream Cheese without a smoker?
Absolutely! If you don’t have a smoker, you can use a charcoal or gas grill with a smoker box or add soaked wood chips wrapped in foil. Even a regular oven gives tasty results, though you’ll miss out on some of that signature wood-fired flavor.
What kind of wood is best for smoking cream cheese?
Mild woods like apple, cherry, or pecan work beautifully, giving delicate smoke that doesn’t overpower the cheese. Avoid heavy woods like mesquite, which can be harsh and bitter for something this subtle.
Is Smoked Cream Cheese spicy?
The recipe has warmth from jalapeños and ancho chili powder, but is totally customizable! To amp up the heat, leave in more jalapeño seeds or add a dash of cayenne. For a milder dish, remove all seeds and reduce the chili powder slightly.
Can I use low-fat or non-dairy cream cheese?
Full-fat cream cheese melts smoothly and holds its shape in the smoker. Low-fat or plant-based versions can work, but may get a little softer or release extra moisture, so keep an eye on the texture as it cooks.
What are some ways to use leftovers?
Leftover Smoked Cream Cheese is incredible spread on bagels, folded into omelets, or dolloped onto baked potatoes. Try stirring it into hot cooked pasta for a luscious, smoky sauce, or use it as a topper for grilled veggies or burgers.
Final Thoughts
If you’re looking to wow your guests or just yourself, Smoked Cream Cheese is the recipe to try next. It’s easy, impressive, and loaded with flavor—plus, it’s endlessly adaptable. Just gather your smoker, invite your friends, and watch as this appetizer disappears faster than you’d ever expect!
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Smoked Cream Cheese Recipe
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, smoky flavors of this irresistible Smoked Cream Cheese recipe. Perfect for a party appetizer or a delicious snack, this dish is sure to impress your guests with its unique twist on traditional cream cheese.
Ingredients
Cream Cheese:
- 16 Ounces cream cheese
Seasoning Mix:
- 1 Tablespoon olive oil
- 1 Ounces beer (IPA)
- 1 Teaspoon mustard powder
- 1 Teaspoon brown sugar
- 1 Teaspoon smoked paprika
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- ½ Teaspoon ancho chili powder
- ½ Teaspoon white pepper
- ½ Teaspoon salt
- 1 Tablespoon cilantro (freshly chopped)
- 3 jalapeños (fresh)
Instructions
- Preheat the Smoker: Preheat the smoker to 225 degrees F with the lid closed for 15 minutes.
- Prep: Remove cream cheese from packaging and place into a casserole dish, disposable foil pan, cast iron skillet, or onto foil.
- Brush: Combine olive oil and beer in a small bowl. Brush all sides of the cream cheese.
- Combine Seasonings: Mix mustard powder, brown sugar, smoked paprika, onion powder, garlic powder, ancho chili powder, white pepper, and salt in a small bowl.
- Prepare Jalapeños: Slice and seed the jalapeños. Toss with remaining olive oil/beer and ½ tbsp of the seasoning mix.
- Season Cream Cheese: Coat all sides of the cream cheese with the seasoning mix. Score the cheese and surround with diced jalapeños.
- Smoke: Place in the smoker and smoke for 2 ½ hours.
- Garnish: Before serving, garnish with fresh chopped cilantro.
- Serve: Present on a platter with pretzels, crackers, chips, or bread.
Notes
- For a spicier kick, leave some seeds in the jalapeños.
- Experiment with different types of beer for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 120
- Sugar: 1g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Smoked Cream Cheese, Cream Cheese Appetizer, Smoked Cheese Recipe
