Ingredients
– 8 oz standard block of cream cheese Forms the rich, creamy base of the dip.
– 2 tablespoons BBQ dry rub (a brown sugar-based rub is recommended) Adds flavorful seasoning to enhance the smoky taste.
– 1/4 cup brown sugar (dark or light) Provides sweetness and helps create a caramelized crust.
– 2 tablespoons kosher salt (do not substitute table salt 1:1, as it is saltier) Balances flavors, so use as specified for the right salt level.
– 1 tablespoon paprika Brings a vibrant color and mild smokiness.
– 1/2 tablespoon chili powder Adds a subtle heat to the mix.
– 1/2 tablespoon garlic powder Infuses savory notes into the rub.
– 1/2 tablespoon onion powder Enhances the overall depth of flavor.
– 1/2 tablespoon black pepper (or add more for extra spice) Offers a peppery kick that you can adjust.
– Olive oil (amount needed for coating the cream cheese block) Helps the rub stick and adds a touch of moisture.
Instructions
1- Making smoked cream cheese dip is straightforward and fun, even if you’re just starting out in the kitchen. Begin by preheating your smoker to the right temperature, which we’ll cover soon, to get that perfect smoky flavor. Follow these steps to turn a simple block of cream cheese into a gooey delight that everyone will love.
2- First, gather all your ingredients and ensure the cream cheese is at room temperature for easy mixing. In a bowl, combine the softened cream cheese with the BBQ dry rub until it’s evenly coated. Preheat a smoker, whether pellet or classic, to 200°F or anywhere between 180°F and 250°F for the best results.
3- Line a small baking pan with foil and grease it with spray oil to prevent sticking. Drizzle olive oil over the cream cheese block and coat it evenly with the dry rub on all sides, being careful not to overdo it to avoid excess saltiness. Score a crosshatch pattern on the top using a sharp knife for better flavor absorption.
4- Place the prepared cream cheese block on the pan and smoke it for at least 1 hour, ideally 2 hours, to achieve that optimal gooey texture and smoky taste. Once done, remove it from the smoker and let it cool slightly before serving warm as a spread or dip with crackers or sturdy plain kettle chips.
Last Step:
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🌡️ Smoke between 180°F and 250°F to suit your smoker and timing.
🍯 The brown sugar in the rub caramelizes to create a flavorful crust.
🥄 Use kosher salt as recommended; if substituting table salt, use half the amount to avoid over-salting.
- Prep Time: 5 minutes
- Cook Time: 1 to 2 hours
- Cook Time: 1 to 2 hours
- Category: Appetizer
- Method: Smoking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 oz
- Calories: 120