Unlock a world of flavor with smoked cream cheese! Whether you’re hosting a party, craving a cozy snack, or just want to impress at your next barbecue, this versatile ingredient transforms simple dishes into something extraordinary. Dive into these 18 mouthwatering recipes—from dips to desserts—and discover how smoked cream cheese can elevate any occasion. Let’s get cooking!
Smoked Cream Cheese with Everything Bagel Seasoning
Brace yourself for the easiest, most addictive appetizer you’ll make this holiday season. I first tried this smoked cream cheese at a friend’s backyard barbecue, and it was such a hit that I’ve been tweaking the method ever since to get that perfect creamy, smoky bite. It’s become my go-to for last-minute gatherings because it’s impressively simple yet always disappears first.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8 ounce) block cream cheese
– 2 tablespoons everything bagel seasoning
– 1 tablespoon olive oil
Instructions
1. Preheat your smoker or grill set up for indirect heat to 225°F, using wood chips like apple or cherry for a mild, sweet smoke.
2. Place the block of cream cheese on a sheet of aluminum foil, leaving the foil flat beneath it.
3. Using a sharp knife, score the top of the cream cheese block in a crosshatch pattern, about 1/4-inch deep, to help the seasoning adhere and create more surface area for smoke.
4. Drizzle the 1 tablespoon of olive oil evenly over the top of the scored cream cheese.
5. Sprinkle the 2 tablespoons of everything bagel seasoning evenly over the oiled surface, pressing gently to help it stick.
6. Place the foil with the seasoned cream cheese directly on the smoker grate, away from direct heat.
7. Smoke the cream cheese at 225°F for 90 minutes, until the exterior is lightly golden and the cheese is warm and slightly softened but still holds its shape.
8. Carefully remove the foil with the smoked cream cheese from the smoker using tongs or a spatula, and let it rest at room temperature for 5 minutes before serving.
Here’s the magic: the smoke infuses the cream cheese with a subtle, savory depth, while the everything bagel seasoning adds that iconic crunchy, garlicky kick. I love serving it warm with crackers or sliced baguette, but it’s also fantastic spread on bagels the next day for a next-level breakfast.
Smoked Cream Cheese Stuffed Jalapeños
My holiday gatherings always need a crowd-pleasing appetizer that’s easy to make but feels special, and these smoked cream cheese stuffed jalapeños have become my go-to. I love how the smoky flavor from the grill melds with the creamy, tangy filling—it’s a hit every time I serve them, whether it’s a casual backyard BBQ or a festive Christmas Eve spread like today.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 12 fresh jalapeño peppers
– 8 ounces cream cheese, softened
– 1 cup shredded cheddar cheese
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 12 slices bacon, cut in half crosswise
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
1. Preheat your smoker or grill to 250°F, setting it up for indirect heat if using a grill to avoid burning.
2. Slice each jalapeño in half lengthwise and use a small spoon to scrape out the seeds and membranes for a milder heat—wear gloves if your skin is sensitive.
3. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, smoked paprika, and salt, mixing until smooth and well-blended.
4. Spoon the cream cheese mixture evenly into each jalapeño half, filling them just to the top without overflowing.
5. Wrap each stuffed jalapeño half with a half-slice of bacon, securing it with a toothpick if needed to hold it in place during smoking.
6. Lightly brush the outside of each bacon-wrapped jalapeño with olive oil to help the bacon crisp up and prevent sticking.
7. Place the jalapeños on the smoker rack or grill grate over indirect heat, making sure they aren’t touching for even smoke circulation.
8. Smoke the jalapeños at 250°F for 25-30 minutes, until the bacon is fully cooked and crispy, and the cheese filling is bubbly and lightly golden.
9. Remove the jalapeños from the smoker and let them cool for 5 minutes on a wire rack—this helps the cheese set slightly for easier handling.
10. Garnish with chopped fresh cilantro if desired, then serve warm.
Unbelievably creamy and smoky, these jalapeños offer a perfect balance of heat from the peppers, richness from the cheese, and a crispy bacon crunch. I love serving them with a cool ranch dip or alongside grilled meats for a full flavor experience that always disappears fast from the platter.
Smoked Cream Cheese and Bacon Dip
Zesty and smoky with a creamy, indulgent texture, this dip is my go-to for holiday gatherings—it’s the one dish that always disappears first, and I love watching friends scoop it up with crispy chips while sharing stories by the fireplace. I first tried a version at a winter potluck and have tweaked it over the years to get that perfect balance of smokiness and richness, making it a staple in my kitchen during festive seasons. Trust me, it’s worth firing up the smoker for this crowd-pleaser!
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 1 (8 oz) block cream cheese
– 6 slices thick-cut bacon
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/4 cup chopped green onions
– 1/4 cup shredded cheddar cheese
Instructions
1. Preheat your smoker to 225°F using hickory or applewood chips for a mild smoky flavor.
2. Place the block of cream cheese on a sheet of aluminum foil, scoring the top in a crosshatch pattern about 1/4-inch deep to help the smoke penetrate evenly.
3. Smoke the cream cheese in the preheated smoker for 45 minutes, until it softens and takes on a golden hue—this low-and-slow method infuses it deeply without drying it out.
4. While smoking, cook the bacon in a skillet over medium heat for 8–10 minutes, until crispy and browned, then transfer to a paper towel-lined plate to drain excess grease.
5. Crumble the cooled bacon into small pieces, reserving a tablespoon for garnish later.
6. Remove the smoked cream cheese from the smoker and let it cool for 5 minutes until easy to handle.
7. In a medium mixing bowl, combine the smoked cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, smoked paprika, and black pepper, using a hand mixer on low speed for 2–3 minutes until smooth and well-blended.
8. Fold in the crumbled bacon, chopped green onions, and shredded cheddar cheese with a spatula until evenly distributed, being careful not to overmix to keep the texture creamy.
9. Transfer the dip to a serving bowl, sprinkle the reserved bacon and extra green onions on top for a fresh, colorful finish.
10. Serve immediately with crackers or vegetable sticks, or cover and refrigerate for up to 2 hours to let the flavors meld—if chilled, let it sit at room temperature for 15 minutes before serving for optimal creaminess.
Buttery and rich with a hint of smokiness, this dip has a velvety texture that clings perfectly to chips, while the crispy bacon adds a savory crunch in every bite. For a creative twist, try spreading it on toasted baguette slices or using it as a filling for stuffed mushrooms—it’s versatile enough to elevate any appetizer spread!
Smoked Cream Cheese and Smoked Salmon Spread
Kicking off my holiday entertaining with a showstopper that’s deceptively simple, I’m sharing my go-to smoked cream cheese and smoked salmon spread. This creamy, smoky delight has become a staple at my family gatherings—my uncle even requests it by name! It’s the perfect make-ahead appetizer that feels indulgent yet comes together in minutes.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces cream cheese, softened to room temperature
– 4 ounces smoked salmon, finely chopped
– 2 tablespoons fresh dill, chopped
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 2 tablespoons capers, drained
– Crackers or baguette slices for serving
Instructions
1. Place the softened cream cheese in a medium mixing bowl. Tip: Let the cream cheese sit out for 30 minutes to soften evenly for a smoother blend.
2. Add the finely chopped smoked salmon, chopped fresh dill, fresh lemon juice, garlic powder, and black pepper to the bowl.
3. Using a rubber spatula or fork, fold and mix all ingredients together until fully combined and creamy. Tip: Avoid overmixing to keep some texture from the salmon.
4. Gently stir in the drained capers until just distributed throughout the spread.
5. Transfer the spread to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld. Tip: Chilling firms up the spread, making it easier to scoop and spread.
6. Serve chilled with crackers or sliced baguette on the side.
Rich and velvety with pops of salty capers, this spread boasts a beautiful balance of smoky salmon and bright lemon. I love serving it in a hollowed-out bread bowl for a festive presentation, or simply slathering it on cucumber rounds for a lighter bite.
Smoked Cream Cheese and Herb Stuffed Mushrooms
A few years ago, I stumbled upon smoked cream cheese at a farmers’ market and immediately knew I had to stuff it into mushrooms—it’s become my go-to appetizer for holiday gatherings ever since. These little bites are creamy, savory, and packed with herbaceous flavor, perfect for impressing guests without spending hours in the kitchen. Trust me, once you try them, you’ll be making them all season long.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 24 large white mushrooms
– 8 ounces smoked cream cheese
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– 1 tablespoon olive oil
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms by wiping them with a damp paper towel, then gently twist and remove the stems to create cavities for stuffing.
3. In a medium bowl, combine the smoked cream cheese, Parmesan cheese, parsley, thyme, garlic powder, black pepper, and salt until fully mixed.
4. Spoon the cream cheese mixture evenly into each mushroom cavity, mounding it slightly on top.
5. Drizzle the olive oil over the stuffed mushrooms to help them brown and prevent drying out.
6. Bake the mushrooms in the preheated oven for 18–20 minutes, or until the filling is bubbly and the mushroom caps are tender.
7. Let the mushrooms cool on the baking sheet for 5 minutes before serving to allow the filling to set.
8. Transfer the mushrooms to a serving platter and garnish with extra fresh herbs if desired.
Let these mushrooms cool slightly so the creamy filling firms up just enough to hold its shape when bitten into. The smoky cream cheese pairs beautifully with the earthy mushrooms and fresh herbs, making them irresistible as a warm appetizer—I love serving them on a rustic wooden board with a sprinkle of extra Parmesan for an elegant touch.
Smoked Cream Cheese and Garlic Bread
Remember that time I was supposed to bring a fancy appetizer to a holiday potluck but completely blanked until the last minute? That’s how this smoky, creamy, garlicky lifesaver was born. It’s the ultimate crowd-pleaser that looks far more impressive than the effort required.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8 oz) block full-fat cream cheese
– 1/4 cup olive oil
– 2 tbsp Everything Bagel seasoning
– 1 loaf French bread
– 4 tbsp unsalted butter, softened
– 4 cloves garlic, minced
– 1/4 cup fresh parsley, finely chopped
– 1/2 tsp smoked paprika
Instructions
1. Preheat your smoker or grill set up for indirect heat to 225°F using fruitwood chips like apple or cherry for a mild, sweet smoke.
2. Place the 8 oz block of cream cheese directly on a small sheet of aluminum foil.
3. Score the top of the cream cheese block in a crosshatch pattern about 1/4-inch deep to help the seasoning adhere and smoke penetrate.
4. Drizzle the 1/4 cup of olive oil evenly over the top of the scored cream cheese.
5. Sprinkle the 2 tbsp of Everything Bagel seasoning evenly over the oiled cream cheese, pressing gently to help it stick.
6. Place the foil with the seasoned cream cheese in the smoker and smoke for 90 minutes, until the cheese is slightly golden and has a firm outer layer. (Tip: Avoid opening the smoker frequently to maintain a consistent temperature and smoke level.)
7. While the cheese smokes, slice the 1 loaf of French bread in half lengthwise.
8. In a small bowl, combine the 4 tbsp of softened unsalted butter, 4 cloves of minced garlic, 1/4 cup of chopped fresh parsley, and 1/2 tsp of smoked paprika until it forms a smooth, spreadable compound butter.
9. Spread the garlic-herb butter mixture evenly over the cut sides of both bread halves. (Tip: Letting the butter sit for 10 minutes after mixing allows the garlic flavor to meld more deeply.)
10. About 15 minutes before the cream cheese is done, place the buttered bread halves, butter-side up, on the grill grates away from direct heat and toast for 10-15 minutes until the edges are golden and crisp.
11. Carefully remove both the smoked cream cheese and the toasted garlic bread from the smoker/grill and let the bread cool for 2-3 minutes.
12. Transfer the warm smoked cream cheese to a serving plate and use a knife or spreader to scoop and spread it directly onto the warm garlic bread slices. (Tip: Serve immediately while both components are warm for the best texture contrast.)
Here’s the magic: the cream cheese transforms into a warm, smoky dip with a slightly firm crust that gives way to an ultra-creamy center, perfectly complementing the crisp, buttery garlic bread. I love serving it right on the board with extra bread for dipping, and it’s always the first thing to disappear.
Smoked Cream Cheese and Roasted Red Pepper Dip
Yesterday, while prepping for our annual holiday gathering, I realized I needed a showstopper appetizer that could be made ahead—something smoky, creamy, and a little unexpected. This dip, inspired by a summer barbecue experiment gone right, has become my go-to for impressing guests without spending hours in the kitchen. Trust me, it’s so good you’ll want to double the batch!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 (8 oz) block cream cheese
– 2 large red bell peppers
– 1 tbsp olive oil
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the red bell peppers in half, remove the stems and seeds, then place them cut-side down on the baking sheet.
3. Drizzle the peppers with 1 tbsp olive oil and roast for 20–25 minutes until the skins are charred and blistered.
4. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes to loosen the skins—this makes peeling easier.
5. While the peppers cool, place the cream cheese block on a small tray and sprinkle it evenly with 1 tsp smoked paprika.
6. Heat a smoker or grill to 225°F and smoke the cream cheese for 15 minutes until it develops a golden hue and smoky aroma.
7. Peel the skins off the roasted peppers, discard them, and roughly chop the pepper flesh into small pieces.
8. In a medium mixing bowl, combine the smoked cream cheese, 1/2 cup sour cream, and 1/4 cup mayonnaise, stirring until smooth.
9. Add the chopped roasted peppers, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl, folding gently to incorporate.
10. Transfer the dip to a serving dish, garnish with 2 tbsp chopped fresh parsley, and refrigerate for at least 1 hour before serving to let the flavors meld.
Heavenly creamy with a subtle smokiness, this dip balances the sweet char of peppers against the tangy cream cheese base. Serve it warm with toasted baguette slices or as a cool spread for veggie sticks—either way, it disappears fast!
Smoked Cream Cheese and Chive Stuffed Potatoes
You know those cozy winter evenings when you crave something rich, smoky, and utterly comforting? Yesterday, as the snow started to dust the backyard, I found myself staring at a block of cream cheese and a bag of potatoes, and a little kitchen magic happened.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
– 4 large russet potatoes
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 8 ounces cream cheese, softened
– 1/4 cup sour cream
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup finely chopped fresh chives
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Scrub 4 large russet potatoes thoroughly under cold running water and pat them completely dry with paper towels.
3. Prick each potato 8-10 times all over with a fork to allow steam to escape during baking.
4. Rub 1 tablespoon of olive oil evenly over the skin of each potato, then sprinkle all over with 1 teaspoon of kosher salt.
5. Place the potatoes directly on the prepared baking sheet and bake at 400°F for 55-65 minutes, until the skins are crisp and a knife inserts easily into the center.
6. While the potatoes bake, combine 8 ounces of softened cream cheese, 1/4 cup sour cream, 1/2 cup shredded sharp cheddar cheese, 1/4 cup chopped fresh chives, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper in a medium mixing bowl.
7. Mix the filling ingredients with a hand mixer on medium speed for 2-3 minutes until completely smooth and well combined.
8. Remove the baked potatoes from the oven and let them cool on the baking sheet for 10 minutes until just cool enough to handle.
9. Cut each potato in half lengthwise and carefully scoop out the hot flesh into a large bowl, leaving a 1/4-inch thick shell intact.
10. Add the scooped potato flesh to the cream cheese mixture along with 2 tablespoons of melted unsalted butter.
11. Mash the potato and filling mixture together with a potato masher until smooth and fully incorporated.
12. Evenly divide the filling mixture among the 8 potato shells, mounding it slightly in the center.
13. Return the stuffed potatoes to the baking sheet and bake at 400°F for an additional 10-12 minutes until the tops are lightly golden and heated through.
14. Remove from the oven and let cool for 5 minutes before serving.
Oh, the first bite is pure bliss—the creamy, smoky filling contrasts perfectly with the crisp potato skin. These make a fantastic side for grilled steak, or top them with crispy bacon bits for an extra indulgent treat. Leftovers (if you have any!) reheat beautifully for a quick lunch the next day.
Smoked Cream Cheese and Crab Stuffed Artichokes
Kicking off the holiday season always puts me in the mood for something decadent yet surprisingly simple to share. This year, my go-to appetizer is a smoky, creamy twist on a classic that never fails to impress a crowd.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 3 large artichokes
– 8 oz cream cheese, softened
– 1/2 cup lump crab meat
– 1/4 cup grated Parmesan cheese
– 2 tbsp mayonnaise
– 1 tbsp lemon juice
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Trim the artichoke stems to create a flat base, then slice 1 inch off the top of each artichoke.
3. Use kitchen shears to snip off the sharp tips of the remaining outer leaves.
4. Steam the artichokes for 15 minutes until the outer leaves pull away easily—this makes stuffing much simpler.
5. While steaming, combine the softened cream cheese, crab meat, Parmesan, mayonnaise, lemon juice, smoked paprika, garlic powder, salt, and black pepper in a medium bowl.
6. Gently fold the mixture until just combined to keep the crab meat intact for better texture.
7. Once the artichokes are cool enough to handle, use a spoon to carefully spread the leaves apart and remove the fuzzy choke from the center.
8. Stuff the cream cheese mixture generously between the leaves and into the center of each artichoke.
9. Drizzle the stuffed artichokes evenly with olive oil to help them crisp up in the oven.
10. Bake at 375°F for 25 minutes, or until the filling is bubbly and the artichoke leaves are tender when pierced with a fork.
11. Let the artichokes rest for 5 minutes before serving to allow the flavors to meld.
Creating this dish yields artichokes with a tender, pull-apart texture and a rich, smoky flavor from the cream cheese and crab. Consider serving them alongside a zesty aioli for dipping, or as a standout centerpiece on a holiday charcuterie board.
Smoked Cream Cheese and Caramelized Onion Tart
Savoring a slice of this tart always takes me back to cozy winter evenings with friends, where the rich, smoky aroma fills the kitchen and promises something truly special. I love how the creamy cheese and sweet onions come together in a flaky crust—it’s become my go‑make for holiday gatherings or a comforting weekend treat.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 9-inch refrigerated pie crust
– 2 tbsp unsalted butter
– 2 large yellow onions, thinly sliced
– 1/2 tsp granulated sugar
– 1/4 tsp salt
– 8 oz cream cheese, softened
– 1/2 cup smoked Gouda cheese, shredded
– 2 large eggs
– 1/2 cup heavy cream
– 1/4 tsp black pepper
– 1 tbsp fresh thyme leaves
Instructions
1. Preheat your oven to 375°F and place the pie crust into a 9-inch tart pan, pressing it firmly against the sides and bottom; prick the bottom all over with a fork to prevent puffing.
2. In a large skillet over medium heat, melt the butter, then add the sliced onions, sugar, and salt, stirring to coat.
3. Cook the onions for 20–25 minutes, stirring occasionally, until they turn a deep golden brown and caramelize fully—this low-and-slow method builds the best flavor.
4. While the onions cook, in a medium bowl, beat the softened cream cheese with a hand mixer until smooth, about 2 minutes.
5. Add the shredded smoked Gouda, eggs, heavy cream, black pepper, and thyme leaves to the bowl, and mix until just combined, being careful not to overmix to keep the filling tender.
6. Spread the caramelized onions evenly over the bottom of the prepared crust.
7. Pour the cream cheese mixture over the onions, gently tapping the pan on the counter to remove any air bubbles.
8. Bake the tart at 375°F for 35–40 minutes, or until the center is set and the edges are golden brown; a toothpick inserted should come out clean.
9. Let the tart cool in the pan on a wire rack for at least 15 minutes before slicing to allow it to set properly.
10. Carefully remove the tart from the pan, slice into wedges, and serve warm or at room temperature.
Creating this tart yields a delightful contrast: the flaky crust gives way to a velvety, smoky filling punctuated by sweet, jammy onions. I often garnish it with extra thyme or a drizzle of balsamic glaze for an elegant touch, and it pairs wonderfully with a crisp green salad for a complete meal.
Smoked Cream Cheese and Spinach Stuffed Chicken
Baking chicken can sometimes feel a bit predictable, but I recently discovered a way to make it feel like a special occasion meal without any fuss. This smoked cream cheese and spinach stuffed version has become my go-to for impressing guests or just treating myself on a cozy night in.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 8 oz cream cheese, softened
– 1 cup fresh spinach, chopped
– 1/2 cup shredded mozzarella cheese
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium mixing bowl, combine the softened cream cheese, chopped spinach, mozzarella cheese, smoked paprika, garlic powder, onion powder, salt, and black pepper until fully incorporated.
3. Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
4. Evenly divide the cream cheese and spinach mixture among the four chicken breasts, spooning it into the pockets you created.
5. Secure each stuffed chicken breast with 2-3 toothpicks to prevent the filling from leaking out during baking.
6. Brush the outside of each chicken breast with the remaining olive oil to help them brown nicely in the oven.
7. Place the stuffed chicken breasts in your prepared baking dish, making sure they aren’t touching each other for even cooking.
8. Bake at 375°F for 30-35 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer inserted into the thickest part of the chicken.
9. Remove the baking dish from the oven and let the chicken rest for 5 minutes before carefully removing the toothpicks.
Every bite delivers that wonderful contrast between the juicy chicken and the creamy, smoky filling that melts in your mouth. I love serving this over a bed of garlic mashed potatoes or alongside roasted asparagus for a complete meal that feels restaurant-worthy.
Smoked Cream Cheese and Bacon Wrapped Dates
Holiday gatherings always call for something special that feels both indulgent and effortless to share. I first tried a version of these at a friend’s winter potluck, and the combination of smoky, creamy, and sweet instantly became a must-make for my own entertaining. They’re the kind of bite-sized treat that disappears fast, so I always plan to make a double batch—trust me, you’ll want to.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 ounces cream cheese, softened
– 24 Medjool dates, pitted
– 12 slices bacon, cut in half crosswise
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ¼ teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the softened cream cheese, smoked paprika, garlic powder, and black pepper until fully blended.
3. Carefully spoon about 1 teaspoon of the cream cheese mixture into each pitted date, filling them evenly.
4. Wrap each stuffed date with one half-slice of bacon, securing the ends with a toothpick.
5. Place the wrapped dates on the prepared baking sheet, spacing them about 1 inch apart.
6. Lightly brush the tops of the bacon-wrapped dates with olive oil to help them crisp.
7. Bake in the preheated oven for 18–20 minutes, or until the bacon is fully cooked and crispy.
8. Remove the baking sheet from the oven and let the dates cool for 5 minutes before serving.
9. Gently remove the toothpicks before arranging on a platter.
Velvety cream cheese melts into the sweet date, while the bacon adds a savory crunch that’s utterly addictive. The hint of smoke from the paprika ties everything together beautifully. For a festive twist, drizzle them with a little honey or sprinkle with chopped pecans right before serving.
Smoked Cream Cheese and Buffalo Chicken Dip
Kicking off the holiday season with a game-day favorite that’s sure to wow your guests, I’m sharing my ultimate smoked cream cheese and buffalo chicken dip. It’s the perfect blend of smoky, spicy, and creamy—ideal for those cozy gatherings where everyone huddles around the snack table. I first tried this at a friend’s tailgate and have been tweaking it ever since to get that just-right balance of heat and richness.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 8 ounces cream cheese
– 2 cups cooked shredded chicken
– 1/2 cup buffalo sauce
– 1/2 cup ranch dressing
– 1 cup shredded cheddar cheese
– 1/4 cup chopped green onions
– 1 tablespoon olive oil
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
Instructions
1. Preheat your smoker to 225°F using hickory wood chips for a classic smoky flavor.
2. Place the cream cheese block on a sheet of aluminum foil, and drizzle it with 1 tablespoon of olive oil.
3. Smoke the cream cheese in the smoker for 45 minutes until it’s softened and has a golden-brown color.
4. While the cream cheese smokes, combine 2 cups of cooked shredded chicken, 1/2 cup of buffalo sauce, 1/2 cup of ranch dressing, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder in a mixing bowl.
5. Tip: For extra tender chicken, I like to shred it while it’s still warm from cooking.
6. Remove the smoked cream cheese from the smoker and transfer it to an oven-safe baking dish.
7. Use a fork to mash the smoked cream cheese until it’s smooth and creamy.
8. Fold the chicken mixture into the mashed cream cheese until fully combined.
9. Tip: Gently stir to keep the texture creamy without overmixing.
10. Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the dip.
11. Increase the smoker temperature to 350°F, or transfer the dish to a preheated oven at 350°F.
12. Bake the dip for 15 minutes until the cheese is melted and bubbly.
13. Tip: Watch closely near the end to avoid burning the cheese—it should be golden but not brown.
14. Remove the dip from the heat and let it cool for 5 minutes.
15. Garnish with 1/4 cup of chopped green onions before serving.
16. This dip boasts a velvety texture with a smoky undertone that complements the spicy kick from the buffalo sauce. Try serving it with crispy tortilla chips or fresh celery sticks for a crunchy contrast that balances the creaminess perfectly.
Smoked Cream Cheese and Sun-Dried Tomato Spread
Trying to impress my in-laws last holiday season led me to create this smoky, tangy spread that’s become a year-round favorite. I love how the rich cream cheese mellows under a gentle smoke, and the sun-dried tomatoes add a sweet, chewy pop that makes it feel special without being fussy. It’s the kind of appetizer that disappears fast, whether I’m hosting a game day gathering or just need a quick, flavorful snack with crackers after a long day.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-ounce) block cream cheese
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/4 cup sour cream
– 2 tablespoons chopped fresh parsley
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Preheat your smoker to 225°F using a mild wood like apple or cherry for a subtle flavor.
2. Place the block of cream cheese directly on a sheet of aluminum foil, leaving the top exposed.
3. Smoke the cream cheese for 60 minutes until it develops a golden-brown crust and absorbs a light smoky aroma.
4. Remove the cream cheese from the smoker and let it cool at room temperature for 15 minutes to firm up slightly.
5. Transfer the smoked cream cheese to a medium mixing bowl.
6. Add the sun-dried tomatoes, sour cream, parsley, olive oil, garlic powder, smoked paprika, black pepper, and salt to the bowl.
7. Use a hand mixer or sturdy spoon to blend all ingredients on medium speed for 2–3 minutes until smooth and fully combined, scraping down the sides as needed.
8. Transfer the spread to a serving dish, cover it with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld.
9. Serve chilled with crackers, sliced baguette, or vegetable sticks.
During the chilling time, the spread firms into a creamy, spreadable texture with a beautiful pink hue from the tomatoes. I adore the balance of smoky depth from the cream cheese and the bright, tangy sweetness of the sun-dried tomatoes—it’s complex yet comforting. For a fun twist, try spreading it on toasted crostini with a drizzle of balsamic glaze or using it as a flavorful filling for stuffed mushrooms before baking.
Smoked Cream Cheese and Cheddar Stuffed Burgers
Wondering how to take your backyard barbecue from ordinary to extraordinary? I was too, until I stumbled upon this game-changing burger recipe that’s become my go-to for summer gatherings. It all started when I had some leftover smoked cream cheese from a bagel brunch and decided to get creative—trust me, the result is pure, melty magic.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs ground beef (80/20 blend)
– 4 oz smoked cream cheese, softened
– 1 cup shredded sharp cheddar cheese
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp vegetable oil
– 4 hamburger buns
Instructions
1. In a large bowl, combine 1.5 lbs ground beef, 1 tsp kosher salt, and 1/2 tsp black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat to keep the burgers tender.
3. Divide the mixture into 8 equal portions and flatten each into a thin patty about 1/4-inch thick.
4. Spoon 1 tablespoon of softened 4 oz smoked cream cheese onto the center of 4 patties.
5. Sprinkle 1/4 cup of shredded 1 cup sharp cheddar cheese over the cream cheese on each patty.
6. Place the remaining 4 patties on top of the cheese-filled ones, pressing the edges firmly to seal completely, ensuring no filling leaks out during cooking.
7. Preheat a grill or skillet to medium-high heat (about 400°F) and lightly brush with 1 tbsp vegetable oil.
8. Cook the stuffed burgers for 6-7 minutes per side, or until the internal temperature reaches 160°F on a meat thermometer for food safety.
9. Toast 4 hamburger buns on the grill for 1-2 minutes until lightly golden, a simple trick that adds crunch and prevents sogginess.
10. Remove the burgers from the heat and let them rest for 3 minutes to allow the juices to redistribute.
11. Assemble by placing each burger on a toasted bun.
Just imagine biting into that juicy patty to find a gooey, smoky center—the cream cheese melts into the cheddar for a rich, velvety texture that contrasts perfectly with the charred beef. Serve these on a platter with pickles and crispy onion rings for a satisfying crunch that complements the creamy filling.
Smoked Cream Cheese and Applewood Smoked Bacon Pizza
Picture this: it’s a cozy winter evening, and I’m craving something that feels indulgent yet surprisingly easy to pull together. That’s how this smoky, creamy pizza came to life in my kitchen—a perfect blend of comfort and a little gourmet flair that’s become a go-to for casual gatherings.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 1 (16-ounce) pre-made pizza dough
- 1/2 cup pizza sauce
- 8 ounces cream cheese, softened
- 1 teaspoon liquid smoke
- 6 slices applewood smoked bacon, cooked and crumbled
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for at least 30 minutes—this helps create a crispier crust.
- On a lightly floured surface, stretch the pre-made pizza dough into a 12-inch circle, being careful not to tear it; if it springs back, let it rest for 5 minutes before continuing.
- In a small bowl, mix the softened cream cheese with the liquid smoke until smooth, then set aside.
- Brush the stretched dough with the olive oil, then spread the pizza sauce evenly over the surface, leaving a 1/2-inch border around the edges.
- Dollop the smoked cream cheese mixture in small spoonfuls across the sauce, then sprinkle the crumbled applewood smoked bacon evenly over the top.
- Combine the shredded mozzarella cheese, grated Parmesan cheese, garlic powder, and black pepper in a bowl, then sprinkle this mixture over the pizza to cover the other ingredients.
- Carefully transfer the assembled pizza to the preheated pizza stone or baking sheet using a pizza peel or the back of a baking sheet.
- Bake at 475°F for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned in spots.
- Remove the pizza from the oven and let it cool on a wire rack for 5 minutes before slicing to prevent the cheese from sliding off.
Vibrant with smoky notes from the cream cheese and bacon, this pizza offers a creamy texture that contrasts beautifully with the crisp crust. I love serving it with a simple arugula salad on the side to balance the richness—it’s a crowd-pleaser that always disappears fast!
Smoked Cream Cheese and Honey Glazed Pecans
Over the holidays, I always crave something that feels both indulgent and a little unexpected. This smoked cream cheese with honey glazed pecans is my go-to for festive gatherings—it’s a creamy, smoky, sweet-and-savory spread that disappears in minutes, and I love how the simple process feels like a cozy kitchen ritual. Trust me, once you try it, you’ll be making it all season long.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 (8-ounce) block cream cheese
– 1 tablespoon olive oil
– 1 tablespoon honey
– 1/2 cup pecan halves
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
Instructions
1. Preheat your smoker or grill to 225°F, using a mild wood like apple or cherry for a subtle smoke flavor—this lower temperature prevents the cream cheese from melting too quickly.
2. Place the 8-ounce block of cream cheese on a small sheet of aluminum foil, and drizzle 1 tablespoon of olive oil evenly over the top to help it brown and absorb smoke.
3. In a small bowl, combine 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt, then sprinkle this mixture over the cream cheese, pressing gently to adhere.
4. Transfer the foil with the cream cheese to the smoker, and smoke it for 25–30 minutes until the surface is golden and the cheese is slightly softened but still holds its shape—check it at 25 minutes to avoid over-smoking.
5. While the cream cheese smokes, heat a small skillet over medium heat and add 1/2 cup pecan halves, toasting them for 3–4 minutes until fragrant and lightly browned, stirring frequently to prevent burning.
6. Reduce the heat to low, pour 1 tablespoon of honey over the toasted pecans, and stir continuously for 1–2 minutes until the honey coats the nuts and forms a sticky glaze, then remove from heat to cool and crisp up.
7. Remove the smoked cream cheese from the smoker and let it rest for 5 minutes to firm up slightly before serving.
8. Top the warm smoked cream cheese with the honey glazed pecans, gently pressing them into the surface.
Creamy and rich with a hint of smokiness, this spread pairs beautifully with the crunchy, sweet pecans. I love serving it with crisp crackers or apple slices for a delightful contrast, and it’s always a hit at holiday parties—just be prepared to share the recipe!
Smoked Cream Cheese and Pumpkin Spice Dessert Dip
Just when I thought I’d tried every possible holiday dessert, a friend brought over a smoked cream cheese dip that completely changed my game—it’s the perfect blend of cozy and unexpected. I’ve tweaked it with a pumpkin spice twist, and now it’s my go‑by for festive gatherings, especially when I want something quick that still feels special. Trust me, this dip will disappear faster than you can say “seconds, please!”
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 (8‑ounce) packages cream cheese, softened
– 1/4 cup granulated sugar
– 1/4 cup brown sugar, packed
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon vanilla extract
– 1/4 cup chopped pecans
– Apple slices, for serving
– Graham crackers, for serving
Instructions
1. Preheat your smoker or grill to 225°F, using fruitwood chips like apple or cherry for a mild, sweet smoke flavor.
2. In a medium bowl, combine the softened cream cheese, granulated sugar, brown sugar, pumpkin pie spice, and vanilla extract; mix with a hand mixer on medium speed until smooth and well‑blended, about 2 minutes.
3. Transfer the cream cheese mixture to a disposable aluminum pan or a heat‑proof dish, spreading it into an even layer about 1‑inch thick.
4. Place the pan in the smoker and smoke the cream cheese for 20 minutes, checking halfway to ensure it’s heating evenly without burning—the surface should look slightly golden and firm.
5. Remove the smoked cream cheese from the smoker and let it cool at room temperature for 5 minutes to set slightly.
6. Sprinkle the chopped pecans evenly over the top of the smoked cream cheese while it’s still warm so they adhere nicely.
7. Serve the dip immediately with apple slices and graham crackers on the side for dipping.
You’ll love how the smoky depth balances the warm pumpkin spice, creating a creamy yet slightly firm texture that clings perfectly to crackers. For a fun twist, try drizzling it with a little caramel sauce or pairing it with pear slices—it’s a dessert that’s as versatile as it is delicious!
Summary
Ready to elevate your appetizer game? These 18 smoked cream cheese recipes offer endless inspiration for any gathering. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the cheesy joy. Happy cooking!
