The best smoked cream cheese starts with a cold block that's scored in a crosshatch, oiled, and coated in Everyday Brunk Original All Purpose Seasoning. A couple of hours of gentle smoke at 225°F turns it into a soft, scoopable game-day dip with a savory, seasoned crust in every cut.

Ingredients

  • 2 blocks (8 oz each) full-fat cream cheese, cold
  • 1 Tbsp olive oil
  • 1½–2 Tbsp Everyday Brunk Original All Purpose Seasoning
  • 2 Tbsp honey or ¼ cup red pepper jelly (optional, for finishing)
  • 1 Tbsp fresh chives, chopped
  • Crackers, pretzel crisps, toasted baguette, or tortilla chips for serving

Instructions

  1. Preheat your smoker to 225°F with a mild wood like apple, cherry, or pecan.
  2. Set the cold cream cheese blocks on a small cast-iron skillet or a disposable foil pan. Score the tops about ¼ inch deep in a crosshatch pattern.
  3. Brush all sides with olive oil, then coat the top and sides generously with Everyday Brunk Original, pressing it into the score marks.
  4. Smoke for 1½–2 hours, until the cream cheese is soft, puffed at the edges and golden on top. It should hold its shape but scoop easily. Keep the smoker between 225°F and 250°F so it doesn't melt flat.
  5. Take the cream cheese off the smoker. If you like, drizzle it with warm honey or spoon over pepper jelly while it's hot, then finish with chives and a light dusting of Everyday Brunk.
  6. Serve warm with crackers or chips. Leftovers keep covered in the fridge for up to 4 days.

Brunk tip

Scoring is what makes this work: every cut grabs more Everyday Brunk Original, so you get seasoned crust in every scoop, not just on top. For a sweet-heat version, finish with pepper jelly and a few sliced jalapeños. For a meatier dip, top it with crumbled bacon before serving.