TABASCO® Pepper Jelly on top of Smoked Cream Cheese, served with Crackers.

Smoked cream cheese is one of the easiest and most delicious appetizer recipes out there. If you haven’t tried this one yet, then you are in for a treat!

Don’t worry, this smoked cream cheese isn’t over the top smoky. We were able to strike the perfect balance of smoke to creamy goodness in just 2 hours.

Let's get started!


8 ounces cream cheese full fat

I used the Frag Out Shellshock Spicy Maple Bacon rub but you can use your favorite bottled of rub that you like.

1 disposable aluminum pan 9" x 9" or just a piece of aluminum foil on a wired rack.

1 jar of TABASCO® Pepper Jelly


Prepare your grill or smoker for 225 degrees F. Use your favorite pellet or add wood chips or chunks of choice. Place unwrapped cream cheese into the pan, and season with BBQ rub. Place the pan with cream cheese into the smoker, close the lid and let it go for 2 hours.
If you'd like it a little smokier, let it go an extra half an hour. Once the cream cheese has a golden color and has cracked at the top, add the Tabasco Pepper Jelly and go for about 10-15 more minute to let the jelly get hot and it is done!!

Remove smoked cream cheese from the smoker and let it rest for 10-15 minutes. It will be hot, so keep this in mind before digging in. We tried this with corn chips, but you can serve this smoked appetizer with crackers, bagel chips, or chopped vegetables like carrots, celery, or jicama.
Better yet, use it in sandwiches or as a bagel spread. This smoked cream cheese is so versatile and incredibly delicious. Happy eating!