Smoked Cream Cheese

Smoked cream cheese might be my absolute favorite new appetizer on the Traeger! 

You guys—you will not believe how dead-simple this recipe really is.

We're taking a block of Philadelphia cream cheese, hitting it with our favorite dry rub, and then tossing it on the Traeger for two hours. It really is THAT simple.

You can serve this smoked cream cheese as an appetizer with veggies and chips, or do what we did and add it in as part of our smoked mac & cheese! 

How To Make Smoked Cream Cheese

A block of cream cheese, your favorite dry rub, and your smoker of choice: that's all you need to make this smoked cream cheese. 

Your two biggest challenges when making this recipe is deciding what to serve it with, and not eating the entire block of cream cheese in one siting!

The Ingredients

• Cream cheese. We used a block of Philadelphia cream cheese.
• BBQ rub. We used our dry rub for ribs.

The Directions

1. Place an 8 ounce block of cream cheese in a small, disposable aluminum pan. Meanwhile, preheat your smoker to 225°F. For this cook, we used hickory pellets.

2. Season both sides of the cream cheese generously with your favorite BBQ rub.

3. Put the cream cheese on your smoker and smoke for 1 1/2 to 2 hours.

4. Remove from the smoker, and serve with celery and carrots, tortilla chips, or even a toasted bagel! 

Storage Tips

• To Store. You can refrigerate this smoked cream cheese for up to a week in an airtight container first. 
• To Freeze. We don't recommend freezing this cream cheese, unfortunately. 

What To Serve With Smoked Cream Cheese

• Veggies. This cream cheese goes great with raw carrots and celery.
• Tortilla chips. We used some Tostitos for this cook.
• Toasted bagel. This smoked cream cheese tastes amazing spread over a toasted, everything bagel.

Other Smoked Cheese Recipes to Try

• Smoked Beer Cheese Dip