This is a simple, flavorful appetizer of smoked cream cheese with three cooking ways and two delectable seasoning options! For the ultimate party dip, grab your smoker, oven, or air fryer along with your taco or ranch seasonings!


You can create this delicious dip ranch-flavored or taco-flavored! Either is a great option (or both for a bigger crowd!). Simple ingredients are all that’s required. The resulting cream cheese dip is incredibly flavorful and simple to prepare!

  • cream cheese: Depending on your preferences, feel free to use either full-fat or low-fat cream cheese. Philadelphia cream cheese is my fave, but once more, pick your favorite! Kite Hill is a fantastic dairy-free substitute.
  • taco seasoning: Try my homemade taco seasoning or use a packet purchased from the store.
  • ranch seasoning: Try making my own homemade ranch seasoning or use a packet purchased from the shop!
  • Add chopped green onions, chives, sliced jalapenos, parsley, and other garnishes to your crackers!

Step-by-Step Instructions

Smoker/Pellet Grill

  1. Set your smoker to 250°F. Using an extremely sharp knife, score the top of the cream cheese brick in a crisscross pattern without cutting all the way through.
  2. Sprinkle the spice over the cream cheese’s top and sides. Spread the cream cheese onto a baking sheet pan coated with aluminum foil.
  3. Place in the smoker and cook for one and a half to two hours, or until the pattern of crisscrossing starts to separate.
  4. Take it out of the smoker and arrange it on a dish with your preferred pretzels, veggies, and crackers.


  1. Preheat the oven to 210°F.
  2. Cut crosshatch marks in cream cheese.
  3. Sprinkle the spice over the cream cheese block’s top and sides.
  4. Spread the cream cheese onto a baking sheet pan coated with aluminum foil.
  5. Place in the oven and cook for one hour, or until the pattern of crisscrossing starts to separate.

Air Fryer

  1. Use aluminum foil to cover the basket tray of the air fryer.
  2. Arrange the seasoned and scored cream cheese onto the foil.
  3. Cook for 5 to 6 minutes at 350 degrees Fahrenheit, or until the interior is spreadable and the score markings start to separate from the outside.

2. Cajun-Smoked Cream Cheese

Make a special treat out of a regular block of cream cheese the next time you fire up the smoker. For this delectable creamy delight, all you need is foil and two ingredients. Accompany with your preferred dipping or crackers.

Prep Time: 5 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 35 mins

Servings: 4

Smoked Cream Cheese


  • 1 (8 ounces) package of cream cheese
  • 2 teaspoons seafood seasoning (such as Old Bay®)


  1. As directed by the manufacturer, preheat an electric smoker to 225 degrees Fahrenheit (110 degrees Celsius). For this, I use apple wood chips, but you may use any kind of wood chips.
  2. Arrange a sheet of foil over a sanitized surface and lay the cream cheese over the foil. Season cream cheese to taste with fish. To allow the smoke to seep into the cream cheese, score the block with a knife.
  3. Set foil directly onto the grate of the smoker and smoke for 1 1/2 hours.

Nutrition Facts (per serving)


3. Smoked Cream Cheese

Smoked Cream Cheese

Nothing is more satisfying than a warm, gooey cheese dip that cries out for a spoon to be used to scoop it up. This recipe for Smoked Cream Cheese does all of this and more, offering an unmatched variety of flavor possibilities. This simple appetizer will be the focal point of the spread for your party, offering everything from wonderfully sweet to scorching, blazing heat and everything in between.

It’s official: smoking a block of smoked cream cheese is now popular. It has gained a lot of popularity among home hobby smokers and Instagram Reels.

Melting, creamy, cheesy dips are my fave. I had to try this and see what kind of twist I could get out of it. A delicious appetizer of smoked cream cheese accompanied by chips, crackers, or vegetables is a party favorite.

This is the ideal appetizer to offer while your meat is smoking.

Ingredients Smoked Cream Cheese

Get an 8-ounce block of cream cheese and your favorite spices.

  • Cream Cheese: A full-fat cream cheese with minimal preservatives is what you want for the finest flavor. Having said that, any cream cheese brick or low-fat cream cheese, often known as Neufchatel cheese, will do for this. I strongly advise against using fat-free cream cheese. That won’t adequately soften.
  • Dry Rub: For this recipe, any rub you believe will taste good will do. To bring out the smoky flavor, try it with your preferred BBQ rub.

How to Make Smoked Cream Cheese

Step 1: Take the cream cheese block out of its packaging, lay it on a foil-lined sheet, and freeze it for ten minutes. I reasoned that since smoke absorbs better through cold meat, this would also apply to cream cheese, allowing it to stiffen up and simplify preparation.

Step 2: Determine the rubs that you want to use.

I divided the 8-ounce brick of cream cheese in half because I was making two distinct ones, and I rubbed each half on different pieces of foil. I used my favorite hot taco flavor on the first one. It gets its spiciness from cayenne pepper. Paprika, garlic, onion, and salt are also added.

For sweetness in the second one, I combined equal parts salt, paprika, and dehydrated honey. I used the rubs to coat both half-slabs of cream cheese. I covered the entire surface, including the bottom.

Step 3: Using a sharp knife, I next cut shallow slits into the top. In addition to looking good, this makes it simpler for your visitors to dip and serve themselves by allowing them to dip into it with their crackers. As they ignite and reveal the gooey, cheesy delight inside, the crack widens.

Step 4: Smoke the cream cheese for an hour at 200 degrees using a pellet grill or smoker with wood chips. You can use the super smoke setting on your pellet smoker if it has one. I used my Traeger grill with a mix of cherry and hickory pellets.

Smoked Cream Cheese

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