Combine two winning game day recipes to create smoked cream cheese crack dip. It’s so addictive you’ll be asked to make this for every party.
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Table of Contents
What is crack dip?
Funny name, but once you taste this dip, you’ll get it.
Crack dip has been a favorite party dip for years. It got its name because it’s jokingly as addictive as crack cocaine.
People make the traditional version with cream cheese, mayo, shredded cheese, bacon, onion, and seasonings. Sometimes people add other ingredients like jalapeños and tomatoes.
You can serve it hot or cold.
I’ve created my own twist for the easy appetizer. I smoked the cream cheese before mixing it with the other ingredients.
What is smoked cream cheese?
People smoke many different cheeses to enhance their flavor.
To prevent melting, cold smoke hard cheeses like cheddar and gouda at temperatures as low as 90°F.
Cream cheese can withstand slightly higher temperatures, allowing you to smoke it at 200F degrees.
PRO TIP: I don't recommend smoking bricks of cream cheese above 200F degrees. Otherwise, your cheese may melt and you'll get more heat and less smoke from the wood or wood pellets.
Ingredients
- Cream Cheese: One block of cream cheese is all you need for one batch. You can use full fat cream cheese or low fat cream cheese.
- Bacon: This recipe uses 4 slices of bacon, which you’ll chop and crisp up.
- Cheddar Cheese: Either buy pre-shredded or shred your own. You can go with mild cheddar, medium cheddar or sharp cheddar cheese.
- Mayonnaise: Any kind will work, including reduced fat or mayo made with olive oil or avocado oil.
- Green Onions: These add great crunch and color. Save a few pieces to garnish the top of the dip.
- Seasoned Salt: This adds flavor to the cream cheese as it’s smoking. I prefer the reduced sodium version.
- Ranch Seasoning: I buy ranch seasoning by the bottle, but you can also use a packet of powdered ranch dressing mix.
Substitutions: Feel free to swap out the seasoned salt with your favorite BBQ rub.
See the full recipe card below for servings and a full list of ingredients.
How to smoke cream cheese
Heat your grill to 200F degrees with an indirect heat zone. A pellet grill works great for this smoked cream cheese recipe.
You can also use a charcoal grill, so long as you place the cream cheese over indirect heat, not over the coals.
To smoke this cream cheese dip on a gas grill, place the pan over indirect heat (where the burner is off). Use wood chips in an aluminum foil pouch to create smoke.
- STEP ONE: Place the cream cheese on a pan. Use a sharp knife to score the top of the cream cheese. Create diagonal lines in one direction and then go the other direction.
PRO TIP: I use a disposable aluminum pan for smoking cream cheese on my pellet smoker. You can also place it on a small baking sheet or in a cast iron skillet.
- STEP TWO: Sprinkle the top of the cream cheese block with seasoned salt or your favorite dry rub.
- STEP THREE: Smoke the seasoned cream cheese over indirect heat for 90 minutes.
- STEP FOUR: While the cream cheese is smoking, cook the bacon pieces in a skillet over medium heat until crispy. Drain on a paper towel-lined plate.
PRO TIP: Save a few pieces of crumbled bacon to sprinkle on top of the dip as a garnish.
- STEP FIVE: Once the cream cheese has smoked for 90 minutes, the cheese will turn golden and the diamonds will open up and absorbed the smoke.
You can stop right here and serve the smoked cream cheese with potato chips or crackers.
It is really good topped with Homemade Red Pepper Jelly or hot honey. If you smoke it in a cast iron skillet, you can add it to the center of a charcuterie board.
Or keep going to make the crack dip recipe.
How to make crack dip
Place the smoked cream cheese, cooked bacon bits, mayo, shredded cheddar cheese, green onions and ranch mix in a medium mixing bowl. Stir to combine. For the best results, chill for at least 2 hours.
How to serve crack dip
After the dip has chilled for a couple of hours, transfer it to a serving bowl. Some great dippers for this perfect party appetizer include:
- ritz crackers
- wheat thins
- tortilla chips
- chopped veggies
- bagel chips
- pita chips
The dip will be hard when you first pull it from the fridge. It gets softer as it reaches room temperature.
Since the dip includes cheese and mayo, refrigerate it after 2 hours.
Storage
Store leftover smoked cream cheese crack dip in an airtight container in the refrigerator for up to a week.
But who am I kidding. You won’t have leftovers. In fact, you’ll probably need to make two batches.
GCG Pro Pitmaster Tips
- Score the cream cheese to infuse the smoky flavor
- Smoke the cream cheese at a low temperature so it doesn’t melt
- Chill the dip for at least 2 hours so the flavors meld together
Frequently Asked Questions
When smoking cream cheese, I suggest using mild wood like apple wood, hickory, pecan or oak.
For the best results, smoke your cream cheese at 200F degrees. This way the cheese will still hold it’s shape. At 275, it starts to melt.
Yes. Don’t leave it at room temperature for more than 2 hours.
Crack dip earned its name because people claim it is as addictive as drugs. Once people take one bite, they’ll just keep going back for more and more.
Crack dip can be keto friendly if you pay attention to the seasonings. Make sure your ranch seasoning and seasoned salt don’t contain any sugars.
The temperature setting of your grill and your preference for smoky flavor determine the outcome. I smoke cream cheese at 200F degrees for 90 minutes.
If you prefer a lighter smoke flavor, reduce the time to 60 minutes. If you prefer more smokiness, increase the time to 2 hours.
For dessert smoked cream cheese, sprinkle the top of the cheese with brown sugar and cinnamon. Serve with vanilla wafers, graham crackers or apple slices.
For a Mexican-inspired cream cheese, season with taco seasoning and serve with tortilla chips.
For bagel smoked cream cheese, season with everything bagel seasoning and serve with bagel chips.
More easy dip recipes
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Smoked Cream Cheese Crack Dip
Ingredients
- 8 ozs cream cheese
- 1 tsp seasoned salt
- 1/2 cup mayonnaise
- 1 cup cheddar cheese, shredded
- 4 slices bacon, chopped
- 1 green onion, sliced
- 1 tbsp ranch seasoning mix
Instructions
- Preaheat: Heat your smoker to 200F degrees with an indirect heat zone.
- Score: Place the cream cheese on a pan. Using a knife, score the top of the cream cheese to create diamonds.
- Season: Sprinkle the seasoned salt on top of the cream cheese.
- Smoke: Place the pan of seasoned cream cheese on the grill. Smoke over indirect heat for 90 minutes.
- Mix: Place the smoked cream cheese in a medium bowl with the remaining ingredients. Stir until well blended.
- Chill: For the best results, chill for at least 2 hours or overnight.
- Serve: Serve with crackers, chips or veggies.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
