Smoked Cream Cheese with Bacon, Onion, and Apricot Topping
This Smoked Cream Cheese is a bold, smoky appetizer that's perfect for your pellet grill or smoker. Coated in a spiced dry rub and slow-smoked until puffed and golden, it's topped with caramelized onions, crisp bacon, and sweet dried apricots. Serve it warm with crackers or crusty bread for a crowd-pleasing bite.
Ingredients
- 8 oz brick-style full-fat cream cheese, (I use Philadelphia - don’t use reduced fat)
- 1 tablespoon light brown sugar
- 1 teaspoon mild chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground chipotle powder
- ¼ teaspoon smoked paprika
- 1 large sweet onion (such as Vidalia or Walla Walla), cut in half and sliced into ¼-inch half-moons
- 6 ounces hickory-smoked bacon, chopped
- ⅓ cup chopped dried apricots
- 1 tablespoon honey
- kosher or fine sea salt and freshly-ground black pepper
Instructions
Prep and Smoke the Cream Cheese
- Preheat your pellet grill or smoker to 225°F. Prepare a water pan to help maintain moisture during cooking.
- Chill the cream cheese. Place an 8-ounce block of cream cheese in the freezer for 30 minutes to firm it up. This helps it hold its shape on the smoker.
- Make the spice rub while the cream cheese is chilling. In a small bowl, combine chipotle powder, chili powder, brown sugar, garlic powder, cumin, smoked paprika, ¼ teaspoon black pepper, and a pinch of salt.
- Score the top of the cream cheese. Using a sharp knife, cut a crisscross pattern across the top of the chilled cream cheese. Don’t slice all the way through—just halfway down is enough to help the rub cling and create texture as it smokes.
- Season the cream cheese. Dust the cream cheese on all sides with the spice rub, coating it evenly to form a flavorful crust. Gently press the spices in to adhere.
- Prep for the smoker. Place the seasoned cream cheese in a small cast iron skillet, baking sheet, or sturdy disposable pan. If it has warmed up while prepping, pop it back in the freezer for a few minutes before smoking.
- Smoke low and slow. Place the cream cheese on the smoker, close the lid, and cook for 1-½ to 2 hours, or until it’s warm throughout, slightly puffed, and the scored lines have started to separate and curl.
Make the Topping
- While the cream cheese is smoking, cook chopped bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan. (You can also do this step on a flat top grill/griddle, if it's more convenient for your outdoor cooking setup.)
- Add the sliced onions and cook over medium-low heat until soft and golden, about 20-30 minutes. If the onions start to look dry at any point, add a splash of water to deglaze the pan and add some moisture.
- Halfway through cooking the onions, stir in chopped dried apricots. When the onions are caramelized, stir the bacon back in, along with the honey, and warm it all through.
- Serve. Carefully transfer the smoked cream cheese to a serving plate. Spoon the warm topping over the top and serve immediately with crackers, crostini, or slices of crusty bread.
Nutrition Estimate
Serving: 0.125recipeCalories: 155kcalCarbohydrates: 12gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 17mgSodium: 347mgPotassium: 227mgFiber: 1gSugar: 9gVitamin A: 344IUVitamin C: 1mgCalcium: 112mgIron: 1mg
Did You Make This Recipe?Rate it in the comments below! Don't forget to take a picture and tag @grillingpavilion and #grillingpavilion on Instagram.