Go Back
–+ servings
Taco dip smoked cream cheese topped with jalapeños.
Print Recipe
No ratings yet

Smoked Cream Cheese (3 Ways)

Learn how to smoke cream cheese, and experience the bold flavors of the viral recipe with three flavor variations for a fun twist!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: how to smoke cream cheese, smoked cream cheese, Smoked Cream Cheese Recipe
Servings: 4 servings
Calories: 327kcal
Cost: $11

Equipment

  • 1 1 mini skillet or disposable loaf pan

Ingredients

Taco Dip Smoked Cream Cheese

  • 1 (8 ounce) block of cream cheese
  • 1 heaping Tablespoon of Taco Seasoning
  • 1 cup of pickled jalapenos if they are large, chop them up before adding
  • 1 cup shredded Mexican cheese
  • Tortilla chips

Buffalo Blue Cheese Smoked Cream Cheese

  • 1 (8 ounce) block of cream cheese
  • 1 Tablespoon all purpose BBQ Rub
  • 1 cup franks red hot sauce
  • 1 cup blue cheese or gorgonzola cheese crumbled (or more to taste)
  • Crackers or pork rinds if doing low carb for dipping

Pineapple Express Smoked Cream Cheese

  • 1 (8 ounce) block of cream cheese
  • 1 Heaping Tablespoon of Sunshine State of Mind Craft BBQ Rub or more to taste
  • 4 ounces about half a jar of Melinda’s (or your preferred brand) Pineapple Preserves

Instructions

Taco Dip Smoked Cream Cheese:

  • Add charcoal to the LoCo Kettle, then set grill temp to 300 degrees.
  • Once the coals are ready for cooking, add plenty of wood chips to create smoke. Add the place setter (fully closed) onto the grill and then put the grillgrates in place (on top of the place setter).
  • Once the grill gets to temp and wood chips begin to smoke it’s time to put your cream cheese onto the grill.
    1 (8 ounce) block of cream cheese
  • Place the block of cream cheese in the mini skillet and then sprinkle with the taco seasoning.
    1 heaping Tablespoon of Taco Seasoning
  • Place the skillet onto the LoCo kettle and let the cream cheese absorb smoke flavor from the grill for 15 minutes. After 15 minutes, add the Mexican cheese and the pickled jalapenos and let it continue to smoke until the cheese has melted, this should take about 15 minutes.
    1 cup of pickled jalapenos, 1 cup shredded Mexican cheese
  • Once the cheese has begun to melt and the ingredients start to combine, remove the skillet from the grill. Place the hot skillet on a pot holder and put out your tortilla chips and tell friends and family to dig in! This dip gives Mexican Queso dip vibes, the kind you can make an entire meal out of! It’s so addictive- you will make this one again and again!
    Tortilla chips

Buffalo Blue Cheese Smoked Cream Cheese:

  • Add charcoal to the LoCo Kettle, then set the grill temp to 300 degrees.
  • Once the coals are ready for cooking, add plenty of wood chips to create smoke. Add the place setter (fully closed) onto the grill and then put the grillgrates in place (on top of the place setter).
  • Once the grill gets to temp and wood chips begin to smoke it’s time to put your cream cheese onto the grill.
    1 (8 ounce) block of cream cheese
  • Place the block of cream cheese in the mini skillet and then sprinkle with your favorite all purpose BBQ rub.
    1 Tablespoon all purpose BBQ Rub
  • Place the skillet onto the LoCo kettle and let the cream cheese absorb smoke flavor from the grill for 15 minutes.
  • After 15 minutes, add the hot sauce and blue cheese and then let it smoke for an additional 10-15 minutes or until the blue cheese has begun to melt.
    1 cup franks red hot sauce, 1 cup blue cheese or gorgonzola cheese
  • Once the blue cheese has begun to melt and the ingredients start to combine, remove the skillet from the grill. Place the hot skillet on a pot holder and put out your favorite crackers OR pork rinds and tell friends and family to dig in! Trust me when I tell you, this dip will be gone in a hurry!
    Crackers or pork rinds

Pineapple Express Smoked Cream Cheese:

  • Add charcoal to the LoCo Kettle, then set the temp to 300 degrees.
  • Once the coals are ready for cooking, add plenty of wood chips to create smoke.
  • Add the place setter (fully closed) onto the grill and then put the grill grates in place (on top of the place setter).
  • Once the grill gets to temp and wood chips begin to smoke it’s time to put your cream cheese onto the grill.
    1 (8 ounce) block of cream cheese
  • Place the block of cream cheese in the mini skillet and then sprinkle with Sunshine State of Mind Craft BBQ Rub.
    1 Heaping Tablespoon of Sunshine State of Mind Craft BBQ Rub
  • Place the skillet onto the LoCo kettle and let the cream cheese absorb smoke flavor from the grill for 15 minutes. After 15 minutes, add the pineapple preserves and let the cream cheese continue to smoke for an additional 10-15 minutes or until the preserves have begun to melt and caramelize.
    4 ounces about half a jar of Melinda’s (or your preferred brand) Pineapple Preserves
  • Once the cheese has begun to melt and the ingredients start to combine, remove the skillet from the grill. Place the hot skillet on a pot holder and put out ritz crackers and prepare for the compliments of friends and family to come in! This dip is so easy and such a crowd-pleaser, you will add it to your regular appetizer rotation!

Notes

*Nutrition information is for the Buffalo Blue Cheese Smoked Cream Cheese and does not include dippers. 
Storage:  These dips are best served right away while they’re still warm. However, if you have leftovers, you can transfer them to a covered bowl or airtight container, and store them in the fridge for 1-3 days. Serve cold. Or, reheat your smoked cream cheese in the microwave, oven, or air fryer just until warmed through. 

Nutrition

Serving: 1serving | Calories: 327kcal | Carbohydrates: 6g | Protein: 11g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 2407mg | Potassium: 208mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1082IU | Vitamin C: 0.1mg | Calcium: 292mg | Iron: 2mg