The smoked cream cheese trend keeps growing, and this spicy Chili Crunch version is a standout. Light smoke, savory seasoning, and a crunchy chili topping turn a simple block of cream cheese into an addictive appetizer. Fire up your pellet grill or smoker, grab a brick of cream cheese, and prepare to make extras—this dip disappears fast.
Smoked Cream Cheese with Chili Crunch
Chili crunch is one of those pantry ingredients that elevates everything it touches. The version I love combines multiple chiles with fried shallots, garlic, sesame, and a touch of onion—adding texture and a bold, spicy flavor. Spoon a little over smoked cream cheese and you get creamy, smoky, salty, and spicy in every bite. It’s perfect on crackers, chips, fried wonton pieces, or rustic bread, and it works equally well as a party dip or a late-night snack.
If you don’t own the exact chili crunch brand mentioned here, any high-quality chili oil with crunchy bits and aromatic add-ins will work. Brands vary in heat and texture, so taste first and adjust the amount you use. The same goes for seasoned salts and finishing salts—use whatever you enjoy.
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Recipe Shopping List
Here’s everything you’ll want to have on hand to make this smoked cream cheese with chili crunch. For precise amounts and the full recipe card, see the recipe section below.
- Cream cheese (full brick)
- Seasoned salt or savory finishing salt
- Chili crunch or chili oil with crunchy shallots/garlic
- Wonton or egg roll wrappers (for frying into chips)
- Finishing salt (e.g., flaky or seasoned salt) for the fried chips
Our Traeger Jalapeño Poppers are great too!
How to Make This Recipe — Quick Overview
This overview explains the main steps so you know what to expect. For the full step-by-step instructions and ingredient amounts, see the recipe card below.
- Preheat – Bring your smoker to about 180°F (82°C).
- Slash & Season – Make cross-hatched cuts on the top of the cream cheese about ½” deep and season with your chosen seasoning salt.
- Smoke – Smoke the cream cheese for roughly an hour to pick up a mild smoky flavor without melting it completely.
- Fry – Cut wonton or egg roll wrappers into chip-sized pieces and fry at 350°F until golden and crisp. Drain and season while hot.
- Top & Serve – Spoon chili crunch over the smoked cream cheese and serve with the fried chips for dipping.
Try our Smoked Pig Shots too!
Smoked Cream Cheese Variations
This recipe is a great starting point for flavor experiments. Here are a few popular variations to try that change the rub, dippers, and toppers to suit different tastes.
| Variation | Rubs | Dippers | Toppers |
|---|---|---|---|
| Nashville Hot Cream Cheese | Nashville-style hot rub | Celery & crackers | Hot honey drizzle |
| Apple Pie Smoked Cream Cheese | Cinnamon sugar | Cookie wafers | Apple pie filling |
| Taco Smoked Cream Cheese | Taco seasoning | Tortilla strips | Charred hatch chilies |
| Jalapeño Jam Smoked Cream Cheese | All-purpose BBQ rub | Crackers | Jalapeño jam |
| Everything Bagel Smoked Cream Cheese | Everything bagel seasoning | Bagel chips | Crispy bacon bits |
Recipe FAQ
Cover and refrigerate leftovers in an airtight container for up to 2–3 days for best texture and flavor. The fried chips are best eaten same day; they will soften over time.
You can gently reheat the smoked cream cheese on a grill or smoker to warm through, or use short bursts in the microwave. You can also serve it chilled.
Yes. Any chili crunch or chili oil with crunchy aromatics will work. If you don’t have a seasoned rub, togarashi or a simple mix of smoked paprika, garlic powder, and salt makes a fine substitute.
Get all of our Traeger Appetizer Recipes here!
More Smoked Cream Cheese Recipes
- Our Original (and most popular) Smoked Cream Cheese
- Jalapeño Popper Smoked Cream Cheese
- Bacon Jam Smoked Cream Cheese
- Smoked Cream Cheese Guacamole
- Smoked Buffalo Cream Cheese
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Smoked Chili Crunch Cream Cheese
This spicy twist on smoked cream cheese pairs a mild smoke with crunchy chili oil for a bold appetizer. Serve with crunchy fried wonton pieces, crackers, or vegetables for dipping.
Ingredients
- 1 block cream cheese
- 2 teaspoons savory seasoned salt (or similar seasoned salt)
- 3 tablespoons chili crunch
- 8 egg roll or wonton wrappers (for frying)
- 1 teaspoon finishing salt for the chips
Instructions
- Preheat your smoker to 180°F (82°C).
- Place the cream cheese on a grill-safe baking sheet.
- Make cross-hatched scores in the top of the cream cheese about ½” deep to help the smoke and seasoning penetrate.
- Season the top with the seasoned salt.
- Smoke the cream cheese for 1 hour, or until it takes on a light smoky flavor but still holds its shape.
- While the cream cheese smokes, cut wonton or egg roll wrappers into squares or triangles. Heat oil to 350°F (175°C) in a heavy skillet or fryer and fry the pieces until golden and crisp. Drain on paper towels and dust with finishing salt while hot.
- Remove the cream cheese from the smoker and spoon the chili crunch evenly over the top.
- Serve warm or at room temperature with the fried wonton chips, crackers, or vegetables for dipping.
Nutrition Information
Yield: 8 · Serving size: 1
Calories: 245 · Total Fat: 12g · Saturated Fat: 3g · Unsaturated Fat: 8g · Cholesterol: 19mg · Sodium: 837mg · Carbohydrates: 26g · Fiber: 2g · Sugar: 0g · Protein: 8g
Nutrition data provided is an estimate.