Fire up the pellet grill and grab the tortilla chips — this smoked twist on the cream cheese craze makes a delicious, smoky guacamole-style dip. Our Smoked Cream Cheese Guacamole blends silky smoked cream cheese with ripe avocado and fresh pico-style toppings for a crowd-pleasing appetizer that’s easy to prepare and full of flavor.
Smoked Cream Cheese Guacamole
Smoked cream cheese has become a favorite for parties and game days because it adds a rich, savory depth to familiar dips. This recipe takes that smoked cream cheese idea and pairs it with a fresh guacamole approach: smoked avocado, a bright squeeze of lime, diced tomato, onion, and cilantro. A light coating of avocado oil and a flavorful guacamole rub or seasoning gives everything a cohesive, smoky profile that’s perfect with sturdy chips.
If you’ve enjoyed other smoked cream cheese variations, this guacamole-style dip is a natural next step. It’s simple to make on a pellet or Traeger-style grill, and you’ll find the smoky notes really lift the fresh avocado and cream cheese into something special.
Recipe Shopping List
Here’s a quick checklist of what you’ll need. Refer to the ingredient section below for exact amounts.
- Cream cheese (block)
- Ripe avocado
- Guacamole rub or seasoning blend
- White onion
- Cherry or Roma tomato
- Fresh cilantro
- Lime
- Avocado oil
- Hot sauce (optional)
- Sturdy tortilla chips for serving
How To Make This Recipe
Below is a clear overview of the process. The full ingredient amounts and step-by-step instructions are provided in the recipe card further down.
- Preheat your smoker to a low temperature — around 160–180°F (70–80°C) is ideal for gently infusing smoke without melting the cream cheese.
- Prepare the cream cheese and avocado — brush the cream cheese with avocado oil, sprinkle on your guacamole rub, and place it on a grill-safe baking sheet. Halve and peel the avocado and nestle it beside the cream cheese on the sheet.
- Smoke for 1–2 hours, depending on how pronounced you want the smoke flavor. Keep an eye on temperatures so the cream cheese holds its shape.
- Finish and assemble — remove from the smoker, squeeze fresh lime over the cream cheese, slice the smoked avocado and arrange it on top, then add diced tomato, finely chopped onion, and cilantro. Add hot sauce if desired.
- Serve with sturdy tortilla chips while warm or at room temperature.
Leftovers
Store leftovers covered in the refrigerator. This dip keeps for a couple of days, although the avocado will darken after the first day. While the color may change, the flavor generally remains good; press plastic wrap directly onto the surface to slow browning.
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How To Serve
Serve the dip warm from the smoker for a gooey, comforting option, or let it cool to room temperature for a firmer, picnic-friendly version. It pairs best with thick, sturdy tortilla chips, toasted pita wedges, or crisp vegetables. A squeeze of extra lime and an extra sprinkle of cilantro right before serving brightens the flavors.
More Cream Cheese Recipes
- Smoked Garlic Pig Shots
- Double Smoked Artichoke Dip
- Traeger Eggnog Cheesecake
- Spinach Dip Rollups
- No-Bake Raspberry Fluff Pie
- Traeger Jalapeño Poppers
- Smoked Salmon Dip
Smoked Cream Cheese Guacamole
A simple smoked cream cheese and avocado dip that blends smoky richness with fresh pico-style toppings — perfect for parties and game days.
Ingredients
- 8 ounces cream cheese
- 1 tablespoon avocado oil
- 2 tablespoons Holy Guacamole Rub (or similar guacamole seasoning)
- 1 avocado, halved and peeled
- 1 cup cherry tomatoes, diced
- 1 small white onion, finely diced
- 1 handful cilantro, chopped
- 1 lime
Instructions
- Preheat your smoker to 160–180°F.
- Place the cream cheese on a grill-safe baking sheet and brush with avocado oil.
- Sprinkle the guacamole rub evenly over the cream cheese. Place the peeled and halved avocado cut-side down on the sheet beside the cream cheese.
- Smoke for 1–2 hours, or until the cheese and avocado have absorbed a pleasant level of smoke flavor.
- Remove from the smoker and squeeze lime over the cream cheese. Slice the smoked avocado and arrange it on top of the cream cheese. Top with diced tomato, onion, and cilantro. Pico de gallo can be used in place of diced tomato if you prefer.
- Serve with sturdy tortilla chips and enjoy.
Nutrition Information (per serving)
- Calories: 171
- Total Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Cholesterol: 29 mg
- Sodium: 111 mg
- Carbohydrates: 7 g
- Fiber: 3 g
- Sugar: 2 g
- Protein: 3 g
Nutrition data is an estimate.
