If you’re looking for an irresistible appetizer that will leave your guests craving more, this smoked cream cheese recipe is the perfect choice. Infused with a blend of spices and a subtle smokiness, this dish is incredibly easy to make yet delivers a gourmet experience. Whether you’re hosting a backyard barbecue, a game night, or a holiday gathering, this recipe is guaranteed to be a hit.
Why Smoked Cream Cheese?
Smoked cream cheese is a simple yet flavorful dish that transforms an everyday ingredient into a mouthwatering appetizer. By slowly infusing the cream cheese with smoke, it develops a rich, velvety texture and a deep, complex flavor. This recipe is perfect for beginners and experienced grill masters alike, requiring minimal preparation and letting the smoker do all the hard work.
Choosing the Best Ingredients
To achieve the best results, selecting high-quality ingredients is crucial.
Main Ingredient:
- Full-fat cream cheese (8 ounces, block form): Using full-fat cream cheese ensures a creamy, smooth texture and a rich taste that holds up well in the smoker.
Flavorful Spice Blend:
- Chili powder (1 teaspoon): Adds a gentle heat and enhances the smoky flavor.
- Brown sugar (1 teaspoon): Balances the spice with a touch of sweetness.
- Garlic powder (1/2 teaspoon): Infuses a savory depth to the dish.
- Onion powder (1/2 teaspoon): Contributes a mild, sweet onion flavor.
- Ground cumin (1/2 teaspoon): Brings an earthy, slightly nutty note.
- Smoked paprika (1/4 teaspoon): Intensifies the smoky undertones.
- Black pepper (1/4 teaspoon): Adds a hint of sharpness and warmth.
Serving Accompaniments:
- Crackers, toasted bread, fresh vegetables, or any dip-friendly snacks of your choice.
How to Prepare Smoked Cream Cheese
1. Preparing the Cream Cheese
Start by unwrapping the block of cream cheese and placing it on a clean surface. With a sharp knife, carefully score the top in a crisscross pattern, making shallow cuts without slicing all the way through. This allows the seasoning to seep into the cheese, maximizing the flavor.
2. Creating the Spice Rub
In a small bowl, mix the chili powder, brown sugar, garlic powder, onion powder, cumin, smoked paprika, and black pepper. This seasoning blend is the key to enhancing the cheese’s natural richness while complementing the smoky flavor.
3. Coating the Cream Cheese
Gently press the spice mixture onto the top and sides of the cream cheese block, ensuring it is fully covered. You can use your hands or a spoon to distribute the rub evenly.
4. Prepping the Smoker
Set your smoker to 225°F (107°C) and add your preferred wood chips to infuse flavor. Applewood, hickory, cherrywood, or pecan all work well for this recipe. Place a water pan in the smoker to maintain moisture, preventing the cream cheese from drying out.
5. Smoking the Cream Cheese
Place the seasoned cream cheese block in a small cast-iron skillet or an aluminum pan and carefully transfer it to the smoker. Close the lid and allow it to smoke for about two hours. As it smokes, the cheese will slightly puff up and develop a beautiful golden crust.
6. Serving the Smoked Cream Cheese
Once fully smoked, remove the cheese from the smoker and let it rest for a few minutes. Serve it warm with an assortment of crackers, toasted bread, or fresh-cut vegetables. For an added touch, drizzle it with honey or a spicy jelly to create a sweet-and-savory contrast.
Pro Tips for the Best Smoked Cream Cheese
- Keep the Cream Cheese Cold: Place the cheese in the smoker immediately after seasoning to prevent it from melting too quickly.
- Experiment with Flavors: Try adding cayenne for extra heat or dried herbs like thyme or rosemary for added depth.
- Make it in Advance: You can store smoked cream cheese in an airtight container in the refrigerator for up to four days. To reheat, warm it in a 350°F oven for about 10 minutes.
