Smoked cream cheese block is all the rage these days and now I know why. There is something about the way cream takes smoke, stays low enough in temperature not to melt, makes it perfect for dipping with your favourite cracker. For this smoked cream cheese recipe I decided to add some tomatoes from my garden and some flavoured olive oil to add an extra visual appearance.
This smoked cream cheese recipe is so simple with only 3 ingredients with just a little bit of time, your guests will be so happy you did. I make this on a Sunday for my family as a treat and it's becoming a weekly routine. Food brings people to the table, especially bbq cream cheese.
DOES IT HAVE TO BE A SMOKED CREAM CHEESE BLOCK? Can I use the circular? YES! you can. It is more difficult to get out of the container, but you can. One thing is for sure, you're going to want to double up because this smoked cream cheese recipe is a crowd-pleaser.
WHAT YOU'LL NEED
CREAM CHEESE
RUB (I used "Black Label" from Louisiana Grills)
PELLET SMOKER (I used my Louisiana Grills Founders Premier)
PELLETS (I used Apple Blend by Lousiana Grills)
TOMATOES (Optional) Olive Oil (Optional)
DIRECTIONS
First, preheat your pellet smoker to 250 degrees. Next prepared your soon to be smoked cheese block. Using a knife, cross score your cream cheese block and add your favorite rub. I used the rub, Black Label by Louisiana grills. Give it a generous coat on all sides.
Place your BBQ smoked cream cheese on a baking dish of your choice. Place directly on your grill for approximately 1 hour. If you are wanting to add the tomatoes and olive oil please read below.
OPTIONAL If adding the tomatoes and olive oil, first let the BBQ cream cheese smoke for a half hour THEN add your tomatoes and olive oil around it for the rest of the duration of the cook (another 30 minutes)
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