18 Creative Smoked Cream Cheese Recipes for Every Occasion

Ready to take your smoked cream cheese game to the next level? Whether you’re hosting a game-day gathering, craving a cozy appetizer, or just looking to impress with minimal effort, these 18 irresistible recipes are about to become your new obsession. From spicy dips to sweet-and-smoky desserts, we’ve got a flavor-packed twist for every occasion. Grab your smoker—it’s time to get creative!

Smoked Cream Cheese with Jalapeño and Bacon

This smoky, spicy, and creamy appetizer is a game-changer—perfect for game day or your next backyard BBQ.

Ingredients:

• 1 (8 oz) block full-fat cream cheese
• 2 slices thick-cut bacon, cooked and crumbled
• 1 jalapeño, finely diced (seeds removed for less heat)
• 1 tbsp Everything Bagel seasoning
• 1 tsp smoked paprika
• 1 tbsp honey

Instructions:

1. Preheat smoker to 225°F using fruitwood (like apple or cherry) for mild smoke flavor.
2. Score the top of the cream cheese in a crosshatch pattern (about ¼-inch deep). Place it on a small sheet of foil or a disposable tray.
3. Sprinkle evenly with 1 tbsp Everything Bagel seasoning and 1 tsp smoked paprika, pressing lightly to adhere. Drizzle with 1 tbsp honey.
4. Smoke for 1.5–2 hours until the cheese is slightly softened and has a golden hue.
5. Top with crumbled bacon and diced jalapeño. Serve warm with crackers or crusty bread.

The magic here? The cream cheese transforms into a smoky, spreadable dip with a sweet-spicy kick—no fancy equipment needed beyond your smoker or pellet grill.

Tip: For extra char, broil the smoked cream cheese for 1–2 minutes before adding toppings.

Smoked Cream Cheese Dip with Garlic and Herbs

This creamy, smoky dip is a game-changer for your next gathering—rich, tangy, and packed with savory garlic and fresh herbs.

Ingredients:

• 1 (8 oz) block cream cheese, softened
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat your smoker to 225°F. If using a grill, set it up for indirect heat with wood chips (hickory or applewood work well).
2. Place the cream cheese on a sheet of aluminum foil. Drizzle with 1 tbsp olive oil, then sprinkle evenly with minced garlic, parsley, thyme, smoked paprika, salt, black pepper, and red pepper flakes (if using).
3. Smoke the cream cheese for 45–60 minutes, until it’s lightly golden and has absorbed a subtle smoky flavor.
4. Transfer to a serving bowl, drizzle with the remaining 1 tbsp olive oil, and gently swirl with a knife to blend the herbs and smoke-infused edges into the dip.

The magic here? Smoking transforms plain cream cheese into a velvety, complex spread—perfect for dragging crusty bread through or pairing with crisp veggies.

Tip: For extra depth, let the dip sit at room temperature for 15 minutes before serving; the flavors meld beautifully!

Smoked Cream Cheese Stuffed Peppers

These smoky, creamy stuffed peppers are the ultimate crowd-pleaser—easy to prep but packed with bold flavor that’ll have everyone asking for seconds.

Ingredients:

• 4 large bell peppers (any color), halved and seeded
• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cooked crumbled bacon (about 4 strips)
• 2 tbsp chopped fresh chives
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat smoker to 225°F (or oven to 350°F if not smoking). Brush pepper halves inside and out with 1 tbsp olive oil and place cut-side up on a tray.
2. In a bowl, mix 8 oz cream cheese, 1 cup cheddar, 1/2 cup bacon, 2 tbsp chives, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper until fully combined.
3. Divide filling evenly among pepper halves, packing it slightly. Smoke for 1.5–2 hours until peppers are tender and filling is bubbly (or bake for 25–30 minutes).

The smoky cream cheese melts into a velvety filling, while the peppers stay crisp-tender—a perfect contrast in every bite. Tip: For extra char, broil for 2–3 minutes after smoking or baking.

Smoked Cream Cheese and Crab Spread

This smoky, creamy spread is a showstopper for game day or your next wine night—luxurious crab meets tangy cream cheese with a hint of wood-fired depth.

Ingredients

• 8 oz cream cheese, softened
• 6 oz lump crabmeat, drained and picked clean
• 1/4 cup sour cream
• 2 tbsp finely chopped chives
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp Worcestershire sauce
• 1/4 tsp kosher salt
• Crackers or toasted baguette slices, for serving

Instructions

1. Preheat a smoker to 225°F (or use a stovetop smoker with applewood chips). Place the cream cheese on a small sheet of foil and smoke for 30 minutes until lightly golden and infused with flavor.
2. Transfer the smoked cream cheese to a bowl. Add the sour cream, lemon juice, smoked paprika, garlic powder, Worcestershire sauce, and salt. Beat with a hand mixer until smooth.
3. Gently fold in the crabmeat and chives, leaving some lumps for texture.
4. Chill for at least 30 minutes to let flavors meld. Serve with crackers or baguette slices.

The smoky cream cheese base elevates sweet crab into something irresistible—every bite is rich, tangy, and just a little rustic.

Tip: For extra smokiness, sprinkle a pinch of extra smoked paprika on top before serving.

Smoked Cream Cheese and Cinnamon Roll Bites

These irresistible bites combine the smoky richness of cream cheese with the cozy sweetness of cinnamon rolls—perfect for your next brunch or game-day spread.

Ingredients:

• 1 (8 oz) block cream cheese, softened
• 1 (12.4 oz) can refrigerated cinnamon roll dough (5-count)
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tbsp melted butter
• 1/4 cup powdered sugar (for glaze)
• 1 tbsp milk (for glaze)

Instructions:

1. Prep: Preheat oven to 375°F. Unroll cinnamon roll dough and cut each into 4 equal pieces. Press each piece into a greased mini muffin tin to form cups.
2. Fill: In a bowl, mix softened cream cheese, brown sugar, and cinnamon until smooth. Spoon 1 tsp of the mixture into each dough cup.
3. Bake: Brush tops with melted butter. Bake for 12–15 minutes until dough is golden and filling is bubbly.
4. Glaze: Whisk powdered sugar and milk until smooth. Drizzle over warm bites.

The smoky cream cheese filling contrasts magically with the caramelized cinnamon dough, creating a bite that’s both rich and comforting.

Tip: For extra smokiness, add a pinch of smoked paprika to the cream cheese mixture!

Smoked Cream Cheese with Honey and Walnuts

This creamy, smoky appetizer is a game-changer—just a few ingredients transform plain cream cheese into a showstopper with minimal effort.

Ingredients:

• 1 (8 oz) block full-fat cream cheese, cold
• 1 tbsp olive oil
• 1 tbsp everything bagel seasoning
• 1/4 cup chopped walnuts
• 2 tbsp honey

Instructions:

1. Preheat smoker to 225°F (use fruitwood like apple or cherry for mild smoke).
2. Score the top of the cream cheese block in a crosshatch pattern (about 1/4-inch deep). Drizzle with 1 tbsp olive oil, then sprinkle evenly with 1 tbsp everything bagel seasoning, pressing gently to adhere.
3. Place cream cheese directly on the smoker grate. Smoke for 1.5–2 hours until slightly golden and infused with smoky flavor.
4. Meanwhile, toast 1/4 cup chopped walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Set aside.
5. Transfer smoked cream cheese to a serving plate. Drizzle with 2 tbsp honey and top with toasted walnuts. Serve warm with crackers or crusty bread.

The magic here? Smoking gives the cream cheese a subtle campfire depth that balances perfectly with the sweet honey and crunchy nuts—it’s addictive straight from the smoker.

Tip: For extra flair, let guests drizzle their own honey so they can adjust the sweetness.

Smoked Cream Cheese and Buffalo Chicken Dip

This smoky, tangy dip combines creamy richness with spicy buffalo kick—perfect for game day or your next backyard BBQ.

Ingredients:

• 1 (8 oz) block cream cheese, softened
• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tbsp chopped fresh chives (for garnish)

Instructions:

1. Preheat smoker to 225°F. Place the cream cheese block on a sheet of foil or in a small cast-iron skillet.
2. Smoke for 30 minutes until lightly golden and infused with smoky flavor.
3. In a bowl, mix the shredded chicken, buffalo sauce, ranch dressing, cheddar cheese, garlic powder, and smoked paprika. Fold in the smoked cream cheese until mostly combined (some streaks are fine).
4. Transfer mixture to a greased baking dish. Bake at 375°F for 20 minutes until bubbly and edges are lightly browned.
5. Garnish with chives and serve warm with tortilla chips or celery sticks.

The double-hit of smoke from the cream cheese and paprika gives this dip a depth you won’t find in standard versions—plus, that melty cheddar pull is downright irresistible.

Tip: For extra smokiness, use hickory or applewood chips in your smoker.

Smoked Cream Cheese and Salsa Verde

This smoky, tangy spread is a game-changer for your next gathering—creamy, herby, and just a little bit addictive.

Ingredients:

• 1 (8 oz) block full-fat cream cheese
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup salsa verde (store-bought or homemade)
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice

Instructions:

1. Prep the cream cheese: Place the cream cheese on a sheet of foil. Drizzle with 1 tbsp olive oil, then sprinkle evenly with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper, pressing gently to adhere.
2. Smoke: Preheat a smoker to 225°F. Smoke the cream cheese for 1.5–2 hours until lightly golden and infused with smoky flavor.
3. Make the salsa verde: While the cream cheese smokes, stir together 1/2 cup salsa verde, 2 tbsp chopped cilantro, and 1 tbsp lime juice in a small bowl.
4. Serve: Transfer the warm smoked cream cheese to a plate, top with the salsa verde mixture, and serve with crackers or crusty bread.

The contrast of cool, zesty salsa verde against the rich, smoky cream cheese is downright irresistible—it’s a crowd-pleaser that disappears fast!

Tip: For extra char, place the cream cheese under the broiler for 1–2 minutes after smoking.

Smoked Cream Cheese and Smoked Salmon Bagel

This dreamy bagel stacks smoky cream cheese, silky salmon, and crisp toppings for a brunch-worthy bite that feels fancy but comes together in minutes.

Ingredients:

• 1 plain or everything bagel, sliced and lightly toasted
• 2 tbsp smoked cream cheese (or plain cream cheese mixed with 1/4 tsp smoked paprika)
• 2 oz thinly sliced smoked salmon
• 1 tbsp capers, drained
• 2 thin slices red onion
• 1/4 tsp freshly cracked black pepper
• 1 tsp fresh dill fronds (optional)
• 1/2 tsp lemon zest

Instructions:

1. Spread smoked cream cheese evenly on both halves of the toasted bagel.
2. Layer smoked salmon on the bottom half, followed by red onion, capers, and black pepper.
3. Sprinkle with lemon zest and dill (if using), then top with the other bagel half.
4. Press gently to hold everything together, then slice in half if desired.

The double-smoked elements (salmon + cream cheese) create a rich, campfire-kissed flavor that’s balanced by the bright pop of lemon and briny capers.

Tip: For extra texture, add a handful of arugula or microgreens before assembling.

Smoked Cream Cheese and Caramelized Onion Tart

This savory tart combines smoky cream cheese with sweet caramelized onions for a rich, crowd-pleasing appetizer or light meal.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz cream cheese, softened
• 1 tsp smoked paprika
• 1 egg, beaten (for egg wash)
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Roll out puff pastry on a parchment-lined baking sheet and prick all over with a fork. Bake for 15 minutes until lightly golden. Let cool slightly.
2. Meanwhile, heat olive oil in a skillet over medium-low. Add onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 25 minutes until deeply caramelized.
3. In a bowl, mix softened cream cheese and smoked paprika until smooth. Spread evenly over the pre-baked crust.
4. Top with caramelized onions, then brush edges with beaten egg. Bake for 18–20 minutes until puffed and golden.
5. Garnish with fresh thyme before serving warm or at room temperature.

The smoky cream cheese base balances the sweetness of the onions perfectly, while the flaky crust adds just the right crunch. Tip: For extra smokiness, try cold-smoking the cream cheese for 30 minutes before mixing.

Smoked Cream Cheese and Spinach Stuffed Mushrooms

These smoked cream cheese and spinach stuffed mushrooms are the ultimate crowd-pleaser—rich, smoky, and packed with savory flavor in every bite.

• 16 oz whole white button mushrooms (about 20 medium), stems removed
• 1 tbsp olive oil
• 4 oz cream cheese, softened
• 1/2 cup finely chopped fresh spinach
• 1/4 cup grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

1. Preheat your smoker to 225°F (or oven to 225°F if not using a smoker). Brush the mushroom caps lightly with 1 tbsp olive oil and arrange them cavity-side up on a smoker-safe tray.
2. In a bowl, mix 4 oz cream cheese, 1/2 cup chopped spinach, 1/4 cup Parmesan, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
3. Spoon the filling generously into each mushroom cavity, mounding it slightly. Smoke for 1 hour (or bake for 25 minutes) until the filling is lightly golden and the mushrooms are tender.

The smoky cream cheese filling contrasts beautifully with the earthy mushrooms, while the spinach adds a fresh pop of color and texture. Tip: For extra smokiness, sprinkle a pinch more paprika on top before serving.

Smoked Cream Cheese and Roasted Red Pepper Spread

This smoky, tangy spread is a game-changer for your next charcuterie board—velvety cream cheese meets sweet roasted peppers in a bold, spreadable bite.

Ingredients:

• 8 oz block cream cheese, cold
• 1/2 cup roasted red peppers (jarred or homemade), drained and patted dry
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp honey
• 1 tbsp fresh parsley, finely chopped (for garnish)

Instructions:

1. Smoke the cream cheese: Place the cold cream cheese block directly on a grill grate in a preheated smoker at 225°F (or use a stovetop smoker). Smoke for 1 hour until lightly golden and infused with smoky flavor. Let cool slightly.
2. Blend: In a food processor, combine the smoked cream cheese, roasted red peppers, olive oil, smoked paprika, garlic powder, salt, black pepper, and honey. Pulse until smooth but slightly textured, scraping down the sides as needed.
3. Serve: Transfer to a bowl, drizzle with extra olive oil, and sprinkle with fresh parsley. Serve with crackers, crusty bread, or veggie sticks.

The magic here? Smoking the cream cheese deepens its richness without overpowering the peppers—it’s an unexpected twist that’ll have guests asking for the recipe.

Tip: For extra smokiness, char the red peppers over an open flame before blending (just peel off the blackened skin first!).

Smoked Cream Cheese and Blueberry Compote

This dreamy appetizer pairs velvety smoked cream cheese with a sweet-tart blueberry compote—perfect for spreading on crackers or crusty bread.

Ingredients:

• 1 (8 oz) block full-fat cream cheese, chilled
• 1 cup fresh or frozen blueberries
• 2 tbsp honey, divided
• 1 tbsp lemon juice
• 1/4 tsp ground cinnamon
• 1/8 tsp kosher salt
• 1 tsp olive oil

Instructions:

1. Prep the smoker: Preheat smoker to 225°F using fruitwood (like apple or cherry). Brush the cream cheese block lightly with 1 tsp olive oil.
2. Smoke the cream cheese: Place the cream cheese directly on the grill grates. Smoke for 1.5–2 hours until lightly golden and infused with flavor. Let cool slightly.
3. Make the compote: While the cheese smokes, combine 1 cup blueberries, 1 tbsp honey, 1 tbsp lemon juice, 1/4 tsp cinnamon, and 1/8 tsp salt in a small saucepan. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until the berries burst and the sauce thickens slightly.
4. Serve: Drizzle the smoked cream cheese with remaining 1 tbsp honey and top with warm compote.

The smoky richness of the cream cheese plays off the bright, jammy blueberries—a combo that’s fancy enough for guests but effortless to pull together.

Tip: For extra texture, sprinkle toasted pecans over the top before serving.

Smoked Cream Cheese and Prosciutto Wrapped Asparagus

This elegant appetizer combines smoky cream cheese, salty prosciutto, and crisp asparagus for a bite that’s as easy to make as it is impressive.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 4 oz cream cheese, softened
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 6 slices prosciutto, cut in half lengthwise
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix softened cream cheese, smoked paprika, garlic powder, and salt until smooth.
3. Toss asparagus with olive oil, then spread about 1 tsp of the cream cheese mixture onto each spear.
4. Wrap each asparagus spear with a half-slice of prosciutto, leaving the tips exposed. Arrange on the baking sheet.
5. Bake for 12–15 minutes until prosciutto is crisp and asparagus is tender but still bright green.

The smoky cream cheese melts into the asparagus, while the prosciutto adds a crispy, salty contrast—perfect for passing around at a dinner party.

Tip: For extra smokiness, sprinkle a pinch more paprika over the baked bundles before serving.

Smoked Cream Cheese and Chorizo Stuffed Jalapeños

These smoky, spicy poppers are the ultimate crowd-pleaser—packed with creamy richness and a kick of heat that’ll have everyone reaching for seconds.

Ingredients:

• 8 large jalapeños, halved lengthwise and seeded
• 4 oz cream cheese, softened
• 1/2 cup cooked chorizo, crumbled
• 1/4 cup shredded sharp cheddar cheese
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1 tbsp olive oil

Instructions:

1. Preheat your smoker (or oven) to 225°F. If using an oven, place a small dish of water on the bottom rack to mimic humidity.
2. In a bowl, mix the cream cheese, chorizo, cheddar cheese, smoked paprika, garlic powder, and kosher salt until fully combined.
3. Spoon the filling evenly into each jalapeño half, pressing gently to pack it in. Drizzle with olive oil.
4. Smoke (or bake) for 1.5–2 hours until the jalapeños are tender and the filling is slightly golden at the edges.

The slow smoke infuses the cream cheese with deep, earthy flavor, while the chorizo adds just the right amount of spice. Perfect for game day or backyard BBQs!

Tip: For extra crunch, broil the stuffed jalapeños for 2–3 minutes after smoking.

Smoked Cream Cheese and Applewood Smoked Bacon Bites

These addictive little bites combine smoky cream cheese with crispy bacon and a touch of sweetness—perfect for game day or your next charcuterie board.

Ingredients:

• 8 oz cream cheese, softened
• 6 slices Applewood smoked bacon, cooked and crumbled
• 2 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp chopped fresh chives
• 1 baguette, sliced into 1/2-inch rounds

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet and toast for 8 minutes until lightly crisp.
2. In a bowl, mix softened cream cheese, crumbled bacon, maple syrup, smoked paprika, garlic powder, and black pepper until fully combined.
3. Spread a generous tablespoon of the cream cheese mixture onto each toasted baguette slice. Return to the oven and bake for 10 minutes until warm and slightly bubbly.
4. Sprinkle with fresh chives before serving.

The contrast of creamy, smoky cheese against the crispy bacon and sweet maple syrup makes these bites impossible to resist. Tip: For extra smokiness, use a kitchen torch to lightly char the edges of the cream cheese before topping the baguette slices.

Smoked Cream Cheese and Dried Cranberry Crostini

This elegant yet effortless appetizer combines smoky cream cheese with sweet-tart cranberries for a bite that’s as addictive as it is pretty.

Ingredients:

• 1 (8 oz) block cream cheese, softened
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup dried cranberries, finely chopped
• 1 tbsp honey
• 1 baguette, sliced into 1/2-inch thick rounds
• Fresh thyme leaves, for garnish

Instructions:

1. Smoke the cream cheese: Preheat a smoker to 225°F. Place the cream cheese on a small tray and smoke for 45 minutes until lightly golden and infused with flavor.
2. Mix the spread: In a bowl, combine the smoked cream cheese, olive oil, smoked paprika, garlic powder, and salt. Whip with a fork until smooth.
3. Toast the bread: Arrange the baguette slices on a baking sheet. Broil on high for 2–3 minutes per side until crisp and golden at the edges.
4. Assemble: Spread each crostini with the cream cheese mixture. Top with chopped cranberries, a drizzle of honey, and a sprinkle of fresh thyme.

The magic here? Cold-smoking the cream cheese adds depth without overpowering the cranberries’ brightness—a trick that’ll impress even seasoned hosts.

Tip: No smoker? Use 1/4 tsp liquid smoke in the cream cheese mixture instead.

Smoked Cream Cheese and Pesto Stuffed Chicken Breast

This juicy, flavor-packed chicken breast is a showstopper—smoky cream cheese and bright pesto melt together for a restaurant-worthy bite that’s surprisingly simple to make.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/4 cup smoked cream cheese, softened
• 2 tbsp basil pesto (store-bought or homemade)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Use a sharp knife to cut a deep pocket horizontally into each chicken breast, being careful not to cut all the way through.
2. In a small bowl, mix the smoked cream cheese, pesto, garlic powder, smoked paprika, salt, and black pepper until smooth. Divide the mixture evenly and stuff into the chicken pockets, sealing the edges with toothpicks.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown.
4. Transfer the skillet to the oven and bake for 18–20 minutes, or until the chicken reaches 165°F internally. Let rest for 5 minutes before slicing.

The smoky cream cheese melts into the pesto for a creamy, herby filling that pairs perfectly with the tender chicken—no fancy skills required!

Tip: For extra smokiness, sprinkle a pinch of paprika over the chicken before baking.

Conclusion

With 18 irresistible smoked cream cheese recipes, there’s something here for every occasion—whether you’re hosting a party or just craving something delicious. We hope you find a new favorite (or two!) to try. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy access later. Happy cooking!