I’ve been experimenting with smoked cream cheese for a while, and let me tell you, the homemade version blows store-bought options out of the water. The flavor is richer, the ingredients are top-notch, and best of all, you can customize it to suit your taste, you can also even have cream cheese in bed!
Add a touch of lemon zest for a bright twist, or a sprinkle of herbs for a fresh, savory note. You can even adjust the level of smokiness depending on how long you leave it in the smoker – so many flavors, so little time!
We first made this smoked cream cheese when we were hosting a summer BBQ and wanted something different from the usual cheese platter. Paired with fresh veggies, crusty bread (like sandwich bread recipe), and some of our favorite dips, this creamy, smoky delight was the hit of the party.
Why is it Called Smoked Cream Cheese?
The term “smoked cream cheese” refers to the cooking method used to infuse a rich, smoky flavor into the cream cheese. This delightful process transforms a simple block of cream cheese into a gourmet treat by exposing it to smoke from burning wood chips, typically in a smoker or grill. The method not only enhances the cream cheese's flavor but also gives it a unique texture, making it creamier and more spreadable.
This smoked delicacy can be enjoyed in various ways, from spreading on bagels to pairing with smoked salmon cream cheese for a luxurious brunch experience. The versatility of smoked cream cheese allows for endless culinary creativity, making it a popular choice among food enthusiasts and home chefs alike.
Smoked Cream Cheese Recipe
For 8 Servings
Prep Time: 10 minutes
Cook Time: 1.5 hours
Total Time: 1 hour 40 minutes
Ingredients:
- 1 block (8 oz) cream cheese
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh chives, chopped (optional)
- Salt and pepper to taste
Steps:
- Prepare the Cream Cheese: Preheat your smoker to 225°F (107°C). Place the block of cream cheese on a piece of aluminum foil.
- Season the Cream Cheese: Drizzle olive oil over the cream cheese. Sprinkle smoked paprika, garlic powder, onion powder, salt, and pepper evenly over the top.
- Smoke the Cream Cheese: Fold the aluminum foil into a packet, sealing the edges tightly. Place the packet in the smoker and let it smoke for about 1 to 1.5 hours, or until it reaches your desired level of smokiness.
- Finish and Serve: Remove the cream cheese from the smoker and let it cool slightly. If desired, sprinkle fresh chives on top before serving. Enjoy with fresh vegetables, crackers, or bread.
Notes:
- For a stronger smoky flavor, extend the smoking time by 30 minutes.
- You can use different types of wood chips in your smoker to vary the flavor profile (e.g., hickory or mesquite).
Nutrition Facts (per serving):
- Calories: 100 kcal
- Sugar: 1g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Tips for Perfectly Smoking Cream Cheese
Getting the best results when learning how to smoke cream cheese is all about preparation and technique. Here are some tips to help you achieve a perfectly smoked treat every time:
- Choose the Right Cream Cheese: Opt for high-quality cream cheese for the best flavor. Full-fat cream cheese tends to smoke better, as it has a creamier texture.
- Experiment with Seasonings: While the recipe includes smoked paprika and garlic powder, feel free to get creative! Try adding herbs like dill or rosemary, or even a dash of hot sauce for a spicy kick. This is your opportunity to customize the flavor to your liking.
- Wood Chips Matter: The type of wood chips you use can significantly impact the flavor of your smoked cream cheese. Popular choices include hickory, apple, or mesquite. Each type provides a distinct taste, so don’t hesitate to experiment.
- Use a Meat Thermometer: To ensure your cream cheese is smoked to perfection, use a meat thermometer to check the internal temperature. Aim for around 145°F (63°C) for the best results.
- Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to a week. The flavors often deepen over time, making it even more delicious.
#SmokedCreamCheese #CreamCheeseAppetizer #SalmonCreamCheese #SmokedCreamCheeseTraeger #TalesOfAKitchen
For more delectable recipes and cooking inspiration such as Smoked Cream Cheese, you can visit my home, Tales of a Kitchen. Here, you will discover a world of flavors and easy-to-make dishes that will bring joy to your table!
C.
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Smoked Cream Cheese: Savory and Simple Recipe You’ll Love
- Prep Time: 10 minutes
- Cook Time: 1.5 hours
- Total Time: 1 hour 40 minutes
- Yield: 8 Servings 1x
- Category: Appetizers, snacks and sides
Description
Easy to make and customize with a rich, smoky flavor! Let’s discover a savory smoked cream cheese recipe from TalesOfAKitchen that's simple and impressive.
Ingredients
- 1 block (8 oz) cream cheese
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh chives, chopped (optional)
- Salt and pepper to taste
Instructions
- Prepare the Cream Cheese: Preheat your smoker to 225°F (107°C). Place the block of cream cheese on a piece of aluminum foil.
- Season the Cream Cheese: Drizzle olive oil over the cream cheese. Sprinkle smoked paprika, garlic powder, onion powder, salt, and pepper evenly over the top.
- Smoke the Cream Cheese: Fold the aluminum foil into a packet, sealing the edges tightly. Place the packet in the smoker and let it smoke for about 1 to 1.5 hours, or until it reaches your desired level of smokiness.
- Finish and Serve: Remove the cream cheese from the smoker and let it cool slightly. If desired, sprinkle fresh chives on top before serving. Enjoy with fresh vegetables, crackers, or bread.
Notes
- For a stronger smoky flavor, extend the smoking time by 30 minutes.
- You can use different types of wood chips in your smoker to vary the flavor profile (e.g., hickory or mesquite).
Nutrition
- Calories: 100 kcal
- Sugar: 1g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg