Traeger Smoked Cream Cheese
Let’s be real—plain cream cheese doesn’t excite anybody. But give it some bold seasoning (you know I don’t play when it comes to flavor) and smoke it until it’s golden and melty? Whole different story. I love this recipe because it’s simple but still delivers the kind of flavor that makes people stop and say “wait…what is this?” That’s my favorite kind of reaction.
Servings 8 oz
Calories 101kcal
Ingredients
- olive oil To prevent sticking.
- 8 oz cream cheese
Homemade BBQ Rub (Feel free to use your favorite BBQ rub).
- 1 teaspoon brown sugar or sweetener
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and pepper to taste
Instructions
- Preheat the smoker to 200 degrees.
- Drizzle a cast iron skillet or metal pan with olive oil to prevent sticking.
- Optional: Score the top of the cream cheese. Use a sharp knife and make shallow, diagonal cuts across the top of the cream cheese, about ¼ to ½ inch apart. Make a second set of diagonal cuts perpendicular to the first set, creating a diamond-shaped pattern on the surface of the cream cheese.
- Rub the spices onto the cream cheese. I like to season all 4 sides. Add additional spices if you need them and if there are unseasoned spots.
- Place the cream cheese in the pan and out on the smoker. Smoke for 1-2 hours or until the cream cheese has a smoky flavor. I smoke for 2 hours.
- Allow the cream cheese to cool before removing it from the pan and serving. Be careful if you don't want it to break apart.
Notes
You can easily double the recipe by adding an additional block of cream cheese and double the spices used in the recipe.
Nutrition
Serving: 1oz | Calories: 101kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g