Ingredients

  • 1 (8 oz) block of cream cheese, cold
  • 1 tbsp Rave BBQ Rubs Voodoo Pickle Punch
  • 1-2 tsp hot sauce or olive oil, as a binder
  • Crackers, sliced veggies, or bread for serving

Directions

Prepare the Cream Cheese

  1. Preheat your smoker to 225°F.
  2. Lightly coat the outside of the cream cheese block with hot sauce or olive oil to help the seasoning stick and add a subtle layer of extra flavor.
  3. Using a sharp knife, score the top of the cream cheese in a crosshatch pattern (about 1/4 inch deep) to create a diamond pattern, allowing more surface area for the seasoning and smoke to penetrate.
  4. Sprinkle Rave BBQ Rubs Voodoo Pickle Punch evenly over all sides and into the scored lines, pressing lightly to help the rub adhere.

Smoke the Cream Cheese

5. Place the seasoned and scored cream cheese block on a small smoker-safe pan or directly on a piece of foil.

6. Smoke the cream cheese for 2 hours at 225°F, letting it soften, absorb smoky flavor, and develop a slightly golden crust.

Serve

7. Remove from the smoker and let it cool slightly. Serve warm with crackers, sliced veggies, or bread for dipping.

Using hot sauce as a binder adds a mild kick, while olive oil provides a subtle richness. This smoked cream cheese is the perfect smoky, tangy appetizer!