About the Recipe
Our smoked cream cheese is loaded with so much flavor you won't believe it's made with only a few ingredients.
8 oz. block cream cheese
1 Tbs. KC Rib Rub
1 Tbs. Applewood Smoke Rub
Turn your smoker to 250º.
Spread dry rubs on a rimmed plate. Coat cream cheese in the dry rubs, gently pressing it into the surface of the cream cheese until the entire block is coated.
Score the top of the block of cream cheese in a cross-hatch pattern. If desired, drizzle with oil.
Transfer to a disposable aluminum pan.
Smoke at 250º for 2 hours.
Drizzle with honey and garnish with sliced green onion, if desired. Serve with sliced French bread or crackers and enjoy.
Note: Make sure to score the cream cheese, as it opens up the block to help ensure the smoky flavors reach the middle of the cream cheese. You will know the cream cheese is done when the edges of the scored lines begin to pull away from each other. If you're feeding a crowd, smoke a few more blocks of cream cheese.