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+ servings
Smoked cream cheese
5 from 3 votes

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
Cook 2 hours
Total 2 hours 30 minutes
Fat 15
Carbs 4
Protein 3
Yield 6



  • 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.

Tips & Notes

  • 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.

Nutrition Facts

Calories: 163kcal | Carbohydrates: 4g | Protein: 3g | Fat: 15g | Fiber: 1g | Sugar: 3g