Smoked Cream Cheese
Smoked cream cheese is an amazing cheesy dip! We're sharing a Tex Mex flavor and a steak seasoning flavor, and both are smoky and savory.
Prep 30 minutes minutes
Cook 2 hours hours
Total 2 hours hours 30 minutes minutes
Fat 15
Carbs 4
Protein 3
Yield 6
Tex-Mex
- 8 oz. brick cream cheese cold
- 1 tablespoon taco seasoning
- ½ white onion diced
- 1 large red bell pepper diced
- 1 tablespoon olive oil
Steak Seasoning
- 8 oz. brick cream cheese cold
- 1 tablespoon steak seasoning
- 1 cup button mushrooms sliced
- ½ white onions diced
- 1 tablespoon olive oil
First, decide which flavor you wish to smoke. Then, preheat the smoker to 220ºF and make 1 small rectangular sized aluminum boat. Drizzle the boat with olive oil and set aside.
Place the cream cheese brick on the aluminum boat and sprinkle the top with the desired seasoning. Gently press the spices into the top of the cream cheese.
Sprinkle the vegetables all around the cream cheese block and drizzle the olive oil over the vegetables and cream cheese.
Lastly, wet a chef's knife with water (this helps the cream cheese from sticking to the knife) and slice a diagonal checkerboard onto the top of the cream cheese.
Carefully place the tin foil boat onto the smoker and cover. Smoke the cream cheese for 2 hours at 220ºF.
Remove the cream cheese from the smoker and serve with crackers, chips, vegetables, or crostini.
- We used Traeger’s signature pellets for this recipe.
- This cream cheese recipe is meant to be served as a dip. We would serve tortilla chips with the Tex-mex version and crackers with the steak seasoning version.
- Nutrition information is for the Tex Mex version of smoked cream cheese.
Calories: 163kcal | Carbohydrates: 4g | Protein: 3g | Fat: 15g | Fiber: 1g | Sugar: 3g