Go Back
+ servings
Print Pin
4.56 from 9 votes

Jalapeno And Garlic Smoked Cream Cheese

Fresh out of the smoker with a pile of crackers, it is sure to become one of your go-to smoker recipes!
Prep Time 10 minutes
Smoke time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 8 as appetizer
Author Chris Riley


  • 2 (8 oz.) packs of cream cheese
  • 1 large jalapeno or 2 small
  • 1 large clove of garlic, diced or 2 small
  • 1 tbsp all purpose BBQ rub I used holy gospel


  • Preheat the smoker to 185 degrees F.
  • Wash and cut the jalapeno into slices, then cut the slices in half.
  • Unwrap the cream cheese packages and place onto a foil-lined pan or in an aluminum pan.
  • Place the jalapeno slices onto the cream cheese in the pattern of choice and slightly push them into the cream cheese.
  • Then use a sharp knife to score the cream cheese around the jalapenos.
  • Next add the garlic.
  • Sprinkle the top and sides of the cream cheese with the BBQ Rub.
  • Add some of the BBQ Rub to the foil underneath the cream cheese to season the bottom of the cream cheese.
  • Place the pan onto the preheated smoker and close the lid.
  • Let smoke at 185 degrees F for about 1 hour and 45 minutes.
  • Remove from the smoker and enjoy it warm with crackers and sweet mini peppers.



Cooking times may vary depending on your smoker and your ability to keep the temperature. I would check the cream cheese at the hour and a half mark and then go from there. If it looks like it is melting -pull it.
Wear gloves when handling hot peppers. For less spice, you can remove the seeds from the jalapenos.