Cajun Garlic Butter Smoked Cream Cheese

Ingredients

• 8 oz Cream Cheese (full block, 8‑ounce (226 g), cold from refrigerator)
• 2 tbsp Cajun Creole Garlic Butter Rub (store‑bought or homemade; adds smoky, spicy flavor)
• 1 sheet Aluminum Foil (large enough to wrap the cheese block completely)

Instructions

1. Score the Cream Cheese

   Place the block of cream cheese on a cutting board and lightly score a shallow crosshatch pattern on the top surface with a sharp knife; this is optional but helps the rub adhere and looks attractive.

   Time: PT5M

2. Apply the Rub

   Evenly sprinkle the Cajun Creole garlic butter rub over the scored top, gently patting it in so it sticks to the surface.

   Time: PT2M

3. Wrap in Foil

   Lay a large sheet of aluminum foil on a clean surface, place the seasoned cheese block in the center, and wrap it tightly, sealing all edges to prevent moisture loss.

   Time: PT2M

4. Preheat the Smoker/Grill

   Set your smoker or grill to a steady 225°F (107°C) using indirect heat. Allow it to come to temperature before adding the cheese.

   Time: PT15M

   Temperature: 225°F

5. Smoke the Cream Cheese

   Place the foil‑wrapped cheese directly on the grill grates. Close the lid and smoke for 1 hour 45 minutes, or until the cheese has softened, turned a pale golden‑brown on the outside, and has a distinct smoky aroma.

   Time: PT1H45M

   Temperature: 225°F

6. Rest and Serve

   Remove the foil packet with tongs, let it rest for 5 minutes, then unwrap and transfer the smoked cheese block to a serving plate. Serve with chips, crackers, or sliced baguette.

   Time: PT5M

Nutrition Facts

Calories

100

Protein

2 g

Carbohydrates

2 g

Fat

9 g

Fiber

0 g