Our easy Traeger Smoked Cream Cheese is the ultimate party dip — creamy, smoky, and simple to make. Serve it warm right from the smoker or chill it and enjoy later. Use your favorite rub or try one of the suggested seasonings below to customize the flavor.
Smoked Cream Cheese
The smoked cream cheese trend is everywhere — and for good reason. A single block of full-fat cream cheese, a drizzle of olive oil, and a bold rub transform easily on a pellet smoker into a rich, silky dip with a delicate smoke finish. It’s one of the simplest appetizers you can make, yet the flavor feels impressive and gourmet.
This recipe is intentionally flexible. Smoke a plain block with a garlic-herb rub, or experiment with fruit, spice, or savory toppings. You can serve it warm for a melty spread, or chill it and slice it for a firm, spreadable appetizer. Both ways taste great — and you’ll find it pairs with crackers, bagel chips, pita, or raw vegetables.
If you enjoy viral and easy-to-make grill recipes, this smoked cream cheese is a must-try. Below you’ll find a clear shopping list, a simple step-by-step method, frequently asked questions, and a variety of delicious variations to suit every palate.
Explore more of my Easy Traeger Recipes for simple grill-friendly ideas.
Recipe Shopping List
Before you fire up the smoker, gather these basic ingredients. Quantities and detailed instructions are in the recipe card near the end.
- Cream Cheese — Use full-fat cream cheese for the creamiest texture and best flavor.
- Olive Oil — Extra virgin olive oil adds richness and helps the rub adhere.
- Garlic Herb or Roasted Garlic Rub — Any garlicky or herb-forward rub works well here.
- Shallot — Optional; thinly sliced or caramelized shallot adds sweetness and depth.
- Fresh Garlic — Use fresh garlic cloves for the best aroma; place them on the smoker alongside the cheese for gentle roasting.
Find more inspiring Appetizer Recipes to serve with this dip.
How To Make This Recipe
This overview gives a quick look at the process. Read the full recipe at the end for exact measurements and timings.
- Preheat your smoker: Set to 180°F–200°F. Lower heat gives a gentler smoke and a creamier finish.
- Prepare a baking sheet: Line a rimmed baking sheet with non-stick foil or parchment. Place the cream cheese block on the lined sheet.
- Score and oil: Lightly score the top of the cream cheese in a shallow crosshatch about ½ inch deep. Drizzle with olive oil to help the rub stick and to encourage even smoking.
- Season: Sprinkle the garlic-herb rub or your chosen seasoning evenly over the block.
- Smoke: Place the tray on the smoker and let it smoke for roughly 1½–3 hours. Two hours yields a pronounced smoke flavor with a soft, spreadable texture.
- Serve: Serve warm with crackers, bread rounds, pita chips, or sturdy vegetables. You can also chill it and serve later as a firm spread.
Pair this with other smoked small bites like Mini Bell Pepper Goat Cheese Poppers.
Recipe FAQ
Low-fat cream cheese tends to separate and become grainy when heated or smoked. For the best texture and flavor, stick with full-fat cream cheese.
Both options are delicious. Serve it warm straight from the smoker for a melty, spreadable dip, or chill it to enjoy a firmer, sliceable spread. Either way, it holds onto a pleasant smokiness.
Smoked Cream Cheese Variations
This recipe is a great base for many flavor directions. Here are a few ideas to try:
- Cranberry Jalapeño Smoked Cream Cheese — Sweet, spicy, and bright for holidays.
- Greek Smoked Cream Cheese — Add olives, sun-dried tomatoes, and oregano for Mediterranean flair.
- Bacon Ranch Smoked Cream Cheese — Crispy bacon and ranch seasoning for a smoky, savory bite.
- Smoked Jalapeño Popper Cream Cheese — Mix in jalapeño and cheddar for a popper-style dip.
- Smoked Chili Crunch Cream Cheese — Top with chili crisp for heat and crunch.
- Everything Bagel Smoked Cream Cheese — Coat with everything bagel seasoning and serve with bagel chips.
| Variation | Rubs / Seasoning | Best Dippers | Toppers |
|---|---|---|---|
| Nashville Hot Cream Cheese | Nashville hot chicken rub | Celery, crackers | Hot honey drizzle |
| Apple Pie Smoked Cream Cheese | Cinnamon sugar | Cookies or wafers | Warm apple pie filling |
| Taco Smoked Cream Cheese | Taco seasoning | Tortilla strips | Chopped chilies or salsa |
| Jalapeño Jam Smoked Cream Cheese | All-purpose BBQ rub | Crackers | Jalapeño jam |
| Everything Bagel Smoked Cream Cheese | Everything bagel seasoning | Bagel chips | Crumbled bacon |
You can also use smoked cream cheese in pasta, spreads, or as a filling for stuffed peppers and poppers.
More Recipes Using Cream Cheese
- Cranberry Jalapeño Smoked Cream Cheese — A festive balance of smoky, spicy, and sweet, ideal for holiday spreads.
- Greek Smoked Cream Cheese — Mediterranean-inspired with olives, sun-dried tomatoes, and herbs; pairs well with pita.
- Buffalo Chicken Jalapeño Poppers — Spicy buffalo chicken with melty cheese, smoked and crisped for game-day snacking.
- Smoked Cheesesteak Jalapeño Poppers — Philly cheesesteak flavor fused with smoky jalapeño heat for a substantial appetizer.
- Traeger Grilled Bacon-Wrapped Asparagus — Bacon and grill smoke add savory contrast to tender asparagus.
- Smoked Whipped Feta Dip — A tangy, smoky spread that’s great with bread, crackers, or vegetables.
- Traeger Armadillo Eggs — Jalapeños stuffed with cream cheese, wrapped in sausage, and smoked for a hearty appetizer.
Traeger Smoked Cream Cheese
A simple, viral-style smoked cream cheese that’s perfect as a dip or spread. Smoky flavor meets silky texture — easy to prepare and endlessly adaptable.
Ingredients
- 8 ounces full-fat cream cheese (one standard block)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic herb or BBQ rub of choice
Instructions
- Preheat your pellet grill or smoker to 180°F. A temperature up to 200°F is also fine if you prefer a slightly faster cook.
- Line a rimmed baking sheet with non-stick foil or parchment. Place the cream cheese block on the sheet and drizzle the olive oil over the top.
- Lightly score the top of the cream cheese with ½-inch crosshatches so the seasoning and smoke can penetrate.
- Sprinkle the rub evenly over the top and sides of the block. Add whole garlic cloves or thinly sliced shallot to the tray if desired.
- Place the tray in the smoker and smoke for about 2 hours. For a lighter smoke, check at 1½ hours; for a stronger smoke, extend up to 3 hours.
- Remove from the smoker and serve warm with crackers, sliced baguette, pita chips, or raw vegetables. Alternatively, chill and serve later as a firmer spread.
Nutrition (per serving)
Calories: 116 • Total Fat: 11g • Saturated Fat: 6g • Cholesterol: 29mg • Sodium: 89mg • Carbohydrates: 2g • Protein: 2g
Nutrition data is an estimate.