By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
173 cal · 45 min
Smoked Cream Cheese
Recipe GLPRfb4410b8c0ae24
A warm, savory-spiced cream cheese appetizer infused with smoky grill flavor and topped with sweet red pepper jelly. This simple yet impressive dip is perfect for entertaining, served alongside crackers or pretzels for dipping.
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Ingredients
8 ounces cream cheese, block form
2 tablespoons Creole seasoning
1/4 cup red pepper jelly
Directions
Preheat your grill to 350°F.
Place the cream cheese block on a foil-lined cookie sheet or aluminum baking dish. Using a sharp knife, score the top surface in diagonal crosshatch patterns to help the seasoning adhere and the heat penetrate.
Generously sprinkle the Creole seasoning evenly over the scored cream cheese, pressing gently so it adheres to the surface.
Place the baking dish on the grill and cook for 30 to 45 minutes, until the cream cheese is warmed through and slightly softened, with the edges beginning to brown. The seasoning will create a flavorful crust.
Carefully remove the cream cheese from the grill and let it cool for 1 to 2 minutes. Spoon the red pepper jelly over the top of the warm cream cheese, allowing it to partially soak in.
Serve the smoked cream cheese warm with crackers or pretzels on the side for dipping.
Comments
This recipe is cheap and available everywhere—cream cheese, creole seasoning, and red pepper jelly are all standard supermarket items at Harris Teeter, Food Lion, Walmart, or ALDI. The real caveat is that the stated 45 minutes ignores the actual smoking time; depending on your smoker and desired depth of flavor, you're looking at 2 to 3 hours total, not a quick weeknight appetizer. The cost per serving is low, roughly $0.75 to $1.25, but this is a one-note dish best suited to a cookout or gathering where it can rest and be eaten at leisure. It does not reheat well after smoking, so plan to serve it the same day, and if you lack a smoker or don't already own one, this is a weekend project rather than an everyday recipe.
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