The smoked cream cheese trend shows no sign of slowing, and this spicy take is a standout. Our Traeger Smoked Jalapeño Popper Cream Cheese captures everything you love about classic jalapeño poppers — creamy tangy cheese, smoky heat, crisp bacon, and a crunchy topping — all served as a shareable dip for crackers and fresh vegetables.
Jalapeño Popper Smoked Cream Cheese Recipe
Fire up your smoker and grab some dippers — this recipe is easy to assemble and makes a great appetizer for gatherings. It builds on the popular smoked cream cheese concept by adding sliced jalapeños, a sprinkle of spicy BBQ rub, crisp bacon, toasted panko, and crunchy cheddar crisps. The result is smoky, spicy, creamy, and texturally satisfying.
Recipe Shopping List
Here are the main ingredients you’ll need. For exact measurements, see the ingredient list in the recipe card below.
- Cream cheese (brick)
- Spicy BBQ rub or seasoning
- Fresh jalapeño peppers
- Sharp cheddar cheese (shredded)
- Panko bread crumbs
- Avocado oil or a neutral oil
- Bacon
- Crackers and fresh vegetables for serving
Explore more Traeger appetizer recipes and smoked dip ideas in the same collection.
How to Make This Recipe (Overview)
This overview outlines the main steps so you know what to expect. Follow the full instructions in the recipe card for exact times and measurements.
- Preheat: Heat your pellet grill or smoker to 180°F (82°C).
- Score and season: Score the top of the cream cheese in a criss-cross pattern, season with spicy BBQ rub, and place it in a grill-safe baking dish.
- Prepare jalapeños: Remove seeds and membranes, slice into thin half-rounds, and scatter them over and around the cream cheese.
- Smoke: Smoke the cream cheese and jalapeños for about 1–2 hours, depending on how smoky you want the flavor.
- Make toppings: While smoking, toast panko in oil until golden, cook bacon until crisp and chop, and pan-fry shredded cheddar into crisp cheese pieces that will add crunch.
- Assemble and serve: Top the smoked cream cheese with toasted panko, crumbled bacon, and cheddar crisps. Serve warm or at room temperature with crackers and vegetables.
Tip: Allow the cream cheese to smoke longer for a deeper smoky flavor, or shorten the time for a milder finish.
Recipe FAQ
Store leftovers covered in the refrigerator for up to 48 hours. Keep in mind that toasted panko and cheddar crisps will soften over time as they sit on the cream cheese. If possible, store toppings separately and add them just before serving to preserve crunch.
Reheat gently on a pellet grill set to low or in an air fryer for a few minutes until warmed through and toppings re-crisp. You can also enjoy this dip cold straight from the fridge; the smoky flavor remains delicious.
More Traeger Appetizers
- Smoked Garlic Pig Shots
- Smoked Caramelized Onion Dip
- Bacon-Wrapped Jalapeño Poppers
- Double-Smoked Artichoke Dip
- Traeger Crab Cakes
- Smoked Bacon-Wrapped Pineapple Bites
- Traeger Shotgun Shells
- Smoked Goat Cheese Crostini
- Traeger Grape Jelly Meatballs
If you enjoy cheesy dips and party-friendly apps, this smoked jalapeño popper cream cheese is a fast favorite. The combination of creamy, smoky, spicy, and crunchy elements makes it versatile for game days, potlucks, and backyard gatherings.
Smoked Jalapeño Popper Cream Cheese
Elevate smoked cream cheese with jalapeños, crunchy panko, crisp bacon, and cheddar crisps for a shareable, smoky appetizer.
Ingredients
- 1 brick (8 oz) cream cheese
- 2 teaspoons spicy BBQ rub
- 2 fresh jalapeño peppers
- ½ cup shredded sharp cheddar cheese
- ¼ cup panko bread crumbs
- 1 tablespoon avocado oil (or neutral oil)
- 2 slices bacon
- Crackers and vegetables for serving
Instructions
- Preheat your smoker to 180°F (82°C).
- Score the top of the cream cheese about ½ inch deep in a criss-cross pattern, then sprinkle evenly with the spicy BBQ rub. Place the brick in a grill-safe baking dish.
- Slice jalapeños in half lengthwise, remove the seeds and membranes if you prefer less heat, then slice into half-rounds about ¼–½ inch thick.
- Scatter the jalapeño slices over and around the cream cheese. It’s fine if a few fall to the side.
- Place the dish on the smoker and smoke for 1–2 hours. Smoke longer for more pronounced flavor.
- While the cheese smokes, toast the panko in avocado oil over medium-low heat until golden brown; set aside. Cook bacon until crisp and chop. In a non-stick skillet, add shredded cheddar, let it melt and brown on one side, flip to brown the other side, then cool and break into crunchy pieces.
- When the cream cheese has reached your desired smokiness, remove it from the smoker and top with toasted panko, crumbled bacon, and cheddar crisps. Serve warm with crackers and fresh vegetables for dipping.
Nutrition Information
Yield: 6 servings
Calories per serving: ~158 (estimate)
Nutrition data provided is an estimate and will vary with ingredient brands and portion sizes.