Smoked Cream Cheese with Bacon Jam - The Ultimate Game Day Snack
Smoked cream cheese topped with sweet and savory bacon jam. The perfect smoky, creamy, crave-worthy dip for game day, tailgates, or backyard parties.
Servings 4
Ingredients
- 8 oz cream cheese full fat
- ½ tbsp BBQ rub
- ¼ cup bacon jam use our easy bacon jam recipe or your favorite store-bought bacon jam.
- parsley for garnish
Instructions
- Preheat your smoker to 225°F.
- Use a knife to score the top of the cream cheese in a cross-hatch pattern. This will allow for more smoke penetration and make for a nicer presentation.
- Season the cream cheese on all sides with the BBQ dry rub, then transfer the block to an aluminum pan (or sheet of aluminum foil).
- Place the pan with the cream cheese on the smoker and let it smoke for about 1-½ hours, or until the score lines have opened up and the cream cheese is soft all the way through.
- If you’re using bacon jam you have in the fridge, either homemade or store-bought, you'll want to heat it up. About 10 minutes before you are ready to serve, place it in a pan over medium heat for about 5-10 minutes.
- Remove the cream cheese from the smoker. Top with the warmed bacon jam, a sprinkle of parsley and serve immediately alongside your favorite chips or crackers.
Notes
Timing: Homemade bacon jam takes about the same time as smoked cream cheese. If you start the bacon jam right after you place your cream cheese on the smoker, you’ll have both ready to serve at the same time.
Wood choice: I recommend choosing a wood or pellet blend with mild woods like oak, pecan, or fruit woods for smoking cream cheese. Harsh woods like mesquite and hickory can quickly overpower the delicate cheese’s flavor and leave you with a bitter taste.
