The smoked cream cheese trend continues to impress food lovers, and this jalapeño popper-inspired version takes it to the next level! Infused with bold flavors from smoky cheese, crispy bacon, and spicy jalapeños, this creamy, rich appetizer is perfect for BBQs, game days, and gatherings. With the right balance of heat, crunch, and creaminess, this Traeger-style smoked jalapeño popper cream cheese is a crowd-pleaser.

Why You’ll Love This Recipe

• Bold Smoky Flavor – Slow-smoking the cream cheese gives it an irresistible, deep smoky taste.
• Perfectly Balanced Heat – Jalapeños add a mild spice that enhances the flavors without overpowering them.
• Crunchy Toppings – Crispy bacon, toasted panko, and cheddar crisps provide a delicious contrast to the creamy base.
• Easy to Make – Simple prep, minimal ingredients, and a hands-off smoking process make this a no-fuss appetizer.

Ingredients You’ll Need

• 1 brick cream cheese
• 2 teaspoons spicy BBQ rub (see suggestions below)
• 2 fresh jalapeño peppers
• ½ cup shredded sharp cheddar cheese
• ¼ cup panko bread crumbs
• 1 tablespoon avocado oil
• 2 slices crispy bacon
• Crackers or chips for scooping

How To Make

Step 1: Prepare the Cream Cheese for Smoking

Preheat your smoker to 180°F (82°C). While it’s heating up, take a brick of cream cheese and score the surface with a sharp knife, making a criss-cross pattern about ½ inch deep. This helps the smoke penetrate, giving it a rich, deep flavor. Sprinkle the top with your favorite spicy BBQ rub. Place the scored cream cheese onto a grill-safe baking dish or a sheet of aluminum foil to prevent sticking.

Step 2: Prep the Jalapeños

Slice the jalapeños in half lengthwise and remove the seeds and inner membranes if you prefer less heat. Then, slice them into thin half-rounds about ¼ to ½ inch thick. Sprinkle the jalapeño slices over the cream cheese. If some fall off, don’t worry—they’ll add flavor to the dish as it smokes.

Step 3: Smoke the Cream Cheese

Place the prepared cream cheese into the smoker and let it absorb the smoky goodness for 1 to 2 hours. The longer you leave it, the deeper the smoke flavor. Avoid over-smoking, as too much can overpower the creaminess.

Step 4: Toast the Panko Breadcrumbs

While the cream cheese is smoking, heat a small pan over medium-low heat. Add avocado oil and the panko breadcrumbs. Stir frequently, toasting until they turn golden brown. Remove from heat and set aside. These breadcrumbs will add a satisfying crunch to the final dish.

Step 5: Make the Crispy Cheddar Topping

Heat a non-stick skillet over medium heat and spread the shredded cheddar in a thin layer. Allow it to melt and bubble, then cook until the edges become golden brown. Flip it carefully and cook the other side until crisp. Once cooled, break it into small crunchy pieces—this will serve as a delicious cheese topping.

Step 6: Cook the Bacon

Fry or bake the bacon until it’s crispy, then roughly chop it into small bits. The salty, smoky bacon complements the creamy cheese and adds another layer of flavor.

Step 7: Assemble and Serve

Once the smoked cream cheese is done, remove it from the smoker and transfer it to a serving dish. Top with toasted breadcrumbs, crispy cheddar pieces, and crumbled bacon. Serve immediately with crackers, chips, or fresh vegetables for dipping.

Pro Tips for the Best Smoked Cream Cheese

• Use a Stronger Wood for Intense Flavor – Hickory, mesquite, or oak wood chips will provide a more robust smoky taste.
• Customize the Spice Level – For an extra kick, add a dash of cayenne pepper or drizzle with hot sauce before serving.
• Try Different Cheese Combinations – Experiment with pepper jack, gouda, or smoked cheddar for added depth.
• Make it Ahead of Time – You can smoke the cream cheese in advance and store it in the fridge. Reheat slightly before serving to enhance the flavors.

Common Questions (FAQs)

Can I Make This in an Oven Instead of a Smoker?

Yes! If you don’t have a smoker, bake the cream cheese in an oven at 200°F (93°C) for about 1.5 to 2 hours. While it won’t have the same depth of smoky flavor, you can enhance it by adding a little smoked paprika to the rub.

How Long Does Smoked Cream Cheese Last?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Can I Use Other Types of Peppers?

Absolutely! If you want a milder heat, try poblano or Anaheim peppers. For extra spice, use serrano or habanero peppers.

What’s the Best Way to Serve This?

Serve it warm with crackers, tortilla chips, toasted baguette slices, or fresh-cut vegetables like celery and bell peppers. It also makes a fantastic topping for grilled burgers or sandwiches!

Can I Make This Recipe Keto-Friendly?

Yes! Simply replace the panko breadcrumbs with crushed pork rinds or almond flour for a low-carb alternative.

Smoky Jalapeño Popper Cream Cheese 

The smoked cream cheese trend continues to impress food lovers, and this jalapeño popper-inspired version takes it to the next level! Infused with bold flavors from smoky cheese, crispy bacon, and spicy jalapeños, this creamy, rich appetizer is perfect for BBQs, game days, and gatherings. With the right balance of heat, crunch, and creaminess, this Traeger-style smoked jalapeño popper cream cheese is a crowd-pleaser.

Preparation Time: 15 minutes
Smoking Time: 2 hours
Total Time: 2 hours 15 minutes

Ingredients:

• 1 brick cream cheese
• 2 teaspoons spicy BBQ rub
• 2 jalapeño peppers, sliced
• ½ cup shredded sharp cheddar cheese
• ¼ cup panko breadcrumbs
• 1 tablespoon avocado oil
• 2 slices bacon, cooked and crumbled
• Crackers for dipping

Instructions:

1. Preheat your smoker to 180°F (82°C).
2. Score the cream cheese in a criss-cross pattern and sprinkle with BBQ rub. Place on a grill-safe dish.
3. Slice jalapeños, remove seeds if desired, and arrange slices on top of the cream cheese.
4. Smoke for 1 to 2 hours, depending on your preferred intensity of smoky flavor.
5. While smoking, toast the panko breadcrumbs in avocado oil over medium-low heat until golden brown. Set aside.
6. In a non-stick pan, melt the cheddar cheese until it forms a crispy layer, then flip and cook both sides. Let cool and break into small pieces.
7. Cook the bacon until crispy, then chop into small bits.
8. Once the cream cheese is done smoking, transfer to a serving dish and top with toasted breadcrumbs, cheddar crisps, and crumbled bacon.
9. Serve warm with crackers, tortilla chips, or fresh vegetables.

Nutritional Information (Per Serving)

• Calories: 158
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 28mg
• Sodium: 251mg
• Carbohydrates: 5g
• Protein: 7g