Tulo

Smoked Cream Cheese Recipe

Scoring the cream cheese blocks opens up surface area for smoke and seasoning to penetrate, while low, steady heat around 225°F softens the interior without melting it into a puddle, so it comes off the smoker spreadable but still holding its shape.

Prep
10 min
Cook
105 min
Total
115 min
Servings
8

Ingredients

Servings8
  • 16 oz cream cheese, blocks (cold, not softened)
  • 1 tbsp olive oil
  • 2 tbsp sweet and spicy dry rub (or everything bagel seasoning)
  • 2 tbsp honey
  • 1 tbsp hot sauce
  • 2 tbsp green onions, thinly sliced

Nutrition per serving

Calories
233
Protein
4g
Carbs
8g
Fat
21g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat a smoker to 225°F (107°C) using a mild wood like cherry, apple, or pecan.
  2. 2Remove the cream cheese blocks from their wrappers and pat dry with a paper towel. Using a sharp knife, score the top of each block in a shallow crosshatch pattern, about 1/2 inch deep, without cutting all the way through to the bottom.
  3. 3Set the blocks side by side in a small cast-iron skillet or on a sheet of foil with the edges folded up to catch any drips, then place on the smoker rack.
  4. 4Drizzle the olive oil over the cream cheese, working it into the scored cuts with the back of a spoon, then sprinkle the dry rub evenly over the top and sides.
  5. 5Smoke for 1.5 to 2 hours, until the cream cheese has taken on a deep golden-brown color, feels soft all the way through when pressed, and has puffed slightly without melting into liquid.
  6. 6Remove from the smoker and let rest for 5 minutes; it will firm up slightly as it cools.
  7. 7Drizzle with honey and hot sauce, scatter the green onions over the top, and gently swirl the toppings into the surface with a spoon. Serve warm with crackers, pretzels, or toasted baguette.

Tips & variations

  • No smoker? Bake at 300°F (150°C) for 40 to 45 minutes and stir a few drops of liquid smoke into the olive oil before drizzling for a similar flavor.
  • Stir in a few tablespoons of crumbled cooked bacon or diced jalapeño along with the toppings for a heartier dip.
  • Flavored cream cheese (chive, jalapeño, herb) works in place of plain and needs less added seasoning.
  • For a sweeter version, skip the hot sauce and rub in favor of cinnamon sugar and a maple syrup drizzle.

Storage & reheating

Refrigerate leftovers covered for up to 5 days. Rewarm gently in a 300°F (150°C) oven for about 10 minutes, or in the microwave in 15-second bursts, stirring between each, until soft and spreadable again.

Tips from the Tulo kitchen

  • Keep the cream cheese cold straight out of the fridge when scoring; it holds a clean cut better than if it's been sitting out and softening.
  • A drip pan or foil boat underneath catches the oil and seasoning that render off during smoking, which keeps the smoker grates clean.

FAQ

What wood is best for smoking cream cheese?

Mild fruit woods like apple or cherry work best; they add smoke flavor without overpowering the cream cheese the way stronger woods like mesquite or hickory can.

Can I make smoked cream cheese without a smoker?

Yes. Bake it at 300°F for 40 to 45 minutes and mix a few drops of liquid smoke into the olive oil before drizzling for a similar effect, though the flavor will be milder than true smoke.

Why did my smoked cream cheese melt into a puddle?

This usually means the smoker ran hotter than 225°F or the cream cheese was left on too long. Cream cheese has a low melting point, so it needs steady, low heat and should be pulled as soon as it's soft, not liquid.

Can I double this recipe for a party?

Yes, use four 8-ounce blocks side by side in a larger skillet or foil pan, keeping them spaced apart so smoke and heat reach all sides evenly; the smoke time stays about the same.

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