If you’ve never tried smoked cream cheese, you’re in for a serious treat. I first made this turkey bacon, sharp white cheddar, and garlic jalapeño smoked cream cheese for a backyard get-together, and it disappeared faster than any other appetizer on the table. It’s smoky, creamy, spicy, and packed with layers of flavor — all from simple ingredients that come together beautifully on the smoker. Whether you’re hosting a game day party or just want to elevate your snacking game, this recipe is a guaranteed crowd-pleaser.
Let me show you why this smoked cream cheese spread has become one of my go-to appetizers and how you can easily make it at home.
Why This Recipe Works
This recipe hits every flavor note — savory, smoky, spicy, and creamy — in every single bite. Here’s why I love it:
- Incredible smoky flavor: The smoker turns simple cream cheese into something rich and complex.
- Sharp cheddar and garlic balance the creaminess: Every bite is bold without being overpowering.
- Jalapeños add just the right amount of heat: It’s warm and flavorful without burning your taste buds.
- Turkey bacon brings a salty, crispy touch: Adds texture and savory depth.
- Perfect for spreading on crackers, bagels, or veggies: It’s versatile and irresistible.
Ingredients You’ll Need
(Serves 6-8 as an appetizer | Prep Time: 10 minutes | Smoke Time: 2 hours)
- 8 oz block cream cheese
- 4 strips turkey bacon, cooked and crumbled
- 1/2 cup shredded sharp white cheddar cheese
- 1 jalapeño, finely diced (seeds removed for less heat)
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Chopped fresh chives or parsley for garnish (optional)
How I Make Turkey Bacon, Sharp White Cheddar, Garlic Jalapeño Smoked Cream Cheese (Step-by-Step)
1. Prep the Cream Cheese Block
I start by placing the cream cheese block on a sheet of foil or a small foil pan. I lightly score the top of the cream cheese in a crisscross pattern, which helps the flavors soak in and makes for a beautiful presentation.
2. Brush and Season
I brush the cream cheese with olive oil and sprinkle the smoked paprika, black pepper, and garlic powder evenly on top.
3. Preheat the Smoker
I preheat my smoker to 225°F. I love using hickory or applewood pellets for a balanced smoky flavor.
4. Smoke the Cream Cheese
I place the seasoned cream cheese in the smoker and let it smoke for 2 hours. After about an hour, I add the crumbled turkey bacon, cheddar cheese, diced jalapeño, and minced garlic on top, letting all those flavors melt and infuse into the cream cheese.
5. Serve and Enjoy
After 2 hours, the cream cheese is golden, soft, and beautifully smoky. I carefully remove it from the smoker, garnish with fresh chives, and serve it warm with crackers, toasted baguette slices, or fresh vegetables.
My Favorite Tips for Perfect Smoked Cream Cheese
- Score the cream cheese: This allows the seasoning and smoke to penetrate more deeply.
- Use high-quality cream cheese: It makes a noticeable difference in texture and flavor.
- Cook turkey bacon until crispy: Adds the perfect salty crunch on top.
- Adjust the heat level: Add more jalapeño or even a dash of hot sauce if you like it spicy.
- Serve warm or at room temperature: It’s easier to spread and tastes even better.
What I Serve with This Smoked Cream Cheese
This spread is fantastic on its own but pairs wonderfully with:
- Buttery crackers or crisp pita chips
- Sliced baguette or toasted crostini
- Fresh veggie sticks like celery, cucumber, and bell peppers
- Warm soft pretzels for dipping
- A charcuterie board with assorted meats and pickles
FAQs (From My Kitchen to Yours)
Q: Can I make this ahead of time?
A: Yes! You can smoke it ahead and store in the fridge, then reheat gently in the oven before serving.
Q: Can I use regular bacon instead of turkey bacon?
A: Absolutely! Regular bacon works perfectly if you want a richer, saltier finish.
Q: What’s the best wood for smoking cream cheese?
A: I love hickory or applewood, but pecan and maple are also great for a mild, sweet-smoky flavor.
Q: Can I make this without a smoker?
A: Yes! Bake at 250°F for about an hour and finish under the broiler for a smoky, caramelized top — but you’ll miss the deeper smoked flavor.
Why This Smoked Cream Cheese Spread Deserves a Spot at Your Next Gathering
This recipe is the perfect combination of bold flavors, smoky goodness, and creamy indulgence. It’s easy to make, impressive to serve, and always the first thing to disappear from the table. Whether it’s for game day, a backyard BBQ, or just a night in with friends, this smoked cream cheese spread brings the flavor and fun every time.
I hope you give it a try — once you do, you’ll find yourself making it for every party, just like I do.
My Favorite Smoked Cream Cheese Recipe with Turkey Bacon, Cheddar, and Jalapeño
Ingredients
- 8 oz block cream cheese
- 2 cup shredded sharp white cheddar cheese
- 1 tablespoon olive oil
- 2 teaspoon smoked paprika
- 2 teaspoon black pepper
- 4 teaspoon garlic powder
- 6 slices turkey bacon, cooked and crumbled
- 2 jalapeños, diced
Instructions
- Preheat your smoker to 225°F (107°C).
- In a mixing bowl, combine cream cheese, sharp white cheddar, olive oil, smoked paprika, black pepper, and garlic powder. Mix until well combined.
- Fold in crumbled turkey bacon and diced jalapeños into the cheese mixture.
- Transfer the mixture to a foil pan or shape it into a log and wrap it in foil.
- Place the pan or foil-wrapped cream cheese onto the smoker.
- Smoke for 30 minutes until heated through and slightly smoky.
- Remove from the smoker and let it cool slightly before serving with crackers or vegetables.
Leave a Reply