This Traeger Smoked Cream Cheese is the perfect appetizer for the holidays, game day, or your next cookout. With just a few simple ingredients and a little smoky magic, you'll transform ordinary cream cheese into an irresistible appetizer perfect for a charcuterie board, BBQ, or your next party.
I'm a big fan of an easy appetizer, and it really doesn’t get much simpler than this Smoked Cream Cheese recipe! I fully understand why this tasty appetizer was all the rage on social media.
We purchased a Traeger grill last summer and I have enjoyed experimenting with all the things you can smoke on a pellet grill, including cream cheese! Trust me, it's a simple process that imparts so much flavor into the seasoned cream cheese. I was skeptical at first, but now I'm sold, and I know you will be too!
Slather it on Traeger Smoked Hot Dogs, Juicy Traeger Smoked Burgers, or use it as a filling in my Proscuitto Wrapped Asparagus Bundles.
If you love easy smoker recipes check out my Smoked Asparagus, Traeger Baked Potatoes, Traeger Smoked Beans, or Traeger Scalloped Potatoes.
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Why You'll Love This Recipe
- Ridiculously Easy: Even if you're a newbie to smoking, this recipe is practically foolproof!
- Customize The Flavors: You can play with the flavors by mixing and matching the seasonings, so you can find your favorite combo!
- Versatile: You can use this as a spread, or a dip —You can even add it to Green Chile Enchiladas, or a Creamy Lasagna Soup for extra flavor!
Ingredients
- Cream Cheese: You will want to use an entire block of full-fat cream cheese. I used the 365 organic brand from Whole Foods, but any good quality brand will work. Also, you will need to use full-fat as the low-fat variety won’t have the same taste or texture.
- Dry Rub: Use your favorite BBQ rub! For this recipe, I used Aw Shit! Seasoning, however, you can mix it up or use your favorite seasonings.
- Olive Oil: You won’t need much, just a drizzle. Feel free to swap out Avacoado Oil.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Seafood Style: I love using Primal Palate's New Bae Seasoning (it’s their version of the classic Old Bay Seasoning). It pairs perfectly with Grilled Salmon, Crab Cakes, or Oven Baked Lobster Cakes.
- Taco Flavoring: Use your favorite taco seasoning mix for a fun variation. This version pairs well with tortilla chips, and can also be used on taco salads, Gluten-Free Enchiladas, or Barbacoa Tacos.
- Ranch Style: You can even use your favorite ranch seasoning for a fun twist.
- Everything But The Bagel: You can use the popular Trader Joe’s Everything But The Bagel Seasoning. This seasoning would be ideal if making this for a bagel brunch board.
- Sweet: Try adding brown sugar, jam, and a drizzle of honey or maple syrup on for a sweet version.
- Hot Honey: If you love hot and sweet items, add a drizzle of hot honey for a sweet and spicy combo.
How To Make Smoked Cream Cheese
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat your pellet grill to 225 degrees.
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Step 2. Remove the brick of cream cheese from the packaging, place it on a piece of parchment paper, and put it in the freezer for 15 minutes.
Step 3. Coat the block of cheese with your dry rub. Make sure all sides are covered by gently pressing the dry rub into the cream cheese.
Step 4. Using a sharp knife score the top of the cream cheese block, with ½ inch slits to make a crosshatch pattern.
Step 5. Place the block of cream cheese in a lightly oiled cast iron skillet or a disposable aluminum pan and smoke at 225 for 2.5 hours. You can also drizzle the top with a little avocado oil if you’d like.
Step 6. Remove from the smoker and transfer to your serving dish and enjoy!
Expert Tips And Tricks
- Freeze Before Scoring: Freeze the block of cream cheese for 15 minutes before scoring it. This will make it far easier to handle when cutting.
- Use a Cast Iron Skillet Instead Of Foil: I try to avoid using aluminum as much as possible, and you can make an easy swap here by using a cast iron skillet instead of a disposable foil pan. Additionally, you can serve it straight out of the cast iron for a rustic look!
- Use A Sharp Kitchen Knife For Scoring: Make sure the knife you use to score with is sharp! If you don’t have a sharp knife a clean razor blade will work. For clean scoring lines, wipe your knife off during the process, as the cream cheese and try rub can accumulate on your knife.
- Making This For A Party: This recipe is super simple, so if you are planning to feed a crowd, I’d suggest smoking 2-3 blocks. You can also vary the flavors of each one.
Serving Suggestions For Smoked Cream Cheese
You can use smoked cream cheese on so many things. Here are a few ideas!
- Crackers
- Veggies
- Bagels
- Crostini
- Tortilla Chips
- Apple Slices
- Bagel Chips
- Pita Chips
- Chicken Breast
- Barbacoa Quesadillas
- Green Chile Enchiladasas
- Spread It On A Bagel
- Add It To Your Favorite Sandwich
- Mix It Into Scrambled Eggs
- Add It To Pasta
Storage and Reheating
- Storage: If you have leftovers (though it's rare!), you can store it in an airtight container in the fridge for 3-4 days.
- Reheating: To reheat, let it come to room temperature, then place in a 225-degree f oven for 5-10 minutes.
Recipe FAQs
When cooked on a pellet smoker at a low temperature, it will not melt, rather it will turn into a drier and more spreadable version of cream cheese with an incredibly smoky flavor.
I would not recommend it. Low-fat cream cheese will not hold its shape the way the full-fat variety will.
I really love using a mesquite pellet for this recipe, however hickory, apple wood or pecan wood chips would also be nice. That being said, I wouldn’t sweat it and use whatever type of pellets you have on hand.
More Appetizer Recipes
If you tried this Smoked Cream Cheese Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
Traeger Smoked Cream Cheese (Easy And Delicious)
Ingredients
- 8 oz Cream Cheese block
- 2 tablespoon Dry Rub use your favorite
- 1 teaspoon Olive Oil to coat the pan or baking tray
Instructions
- Preheat your pellet grill to 225 degrees.
- Remove the brick of cream cheese from the packaging, place it on a piece of parchment paper, and put it in the freezer for 15 minutes.
- Coat the block of cheese with your dry rub. Make sure all sides of the cream cheese are covered by gently pressing the dry rub into the cream cheese.
- Using a sharp knife score the top of the cream cheese block, with ½ inch slits to make a crosshatch pattern.
- Place the block of cream cheese in a lightly oiled cast iron skillet or a disposable aluminum pan and smoke at 225 for 2.5 hours. You can also drizzle the top with a little avocado oil if you’d like.
- Remove from the smoker and transfer to your serving dish and enjoy!
Notes
-
- Freeze Before Scoring: Freeze the block of cream cheese for 15 minutes before scoring it. This will make it far easier to handle when cutting.
- Use a Cast Iron Skillet Instead Of Foil: I try to avoid using aluminum as much as possible, and you can make an easy swap here by using a cast iron skillet instead of a disposable foil pan. Additionally, you can serve it straight out of the cast iron for a rustic look!
- Use A Sharp Kitchen Knife For Scoring: Make sure the knife you use to score with is sharp! If you don’t have a sharp knife a clean razor blade will work. For clean scoring lines, wipe your knife off during the process, as the cream cheese and try rub can accumulate on your knife.
- Making This For A Party: This recipe is super simple, so if you are planning to feed a crowd, I’d suggest smoking 2-3 blocks. You can also vary the flavors of each one.
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