These Smoked Cream Cheese Flight take a simple block of cream cheese and turn it into three smoky, flavor-packed appetizers. Each block gets scored, seasoned with a different Kosmos Q rub, and smoked low and slow until warm, creamy, and packed with smoky flavor.
From the sweet heat of Dirty Bird with candied jalapeños and Cherry Apple Habanero Glaze, to the sweet and fruity Killer Bee Honey version, and the savory Cow Cover combination with cheddar and bacon, there's a flavor for everyone.
They're incredibly easy to make, perfect for entertaining, and disappear fast once you put them on the table. Let's get to it.
1 (8 oz.) block cream cheese
1 Tbsp Kosmos Q Dirty Bird Rub
2 Tbsp candied jalapeños
1 (8 oz.) block cream cheese
¼ cup warm peach pie filling
1 (8 oz.) block cream cheese
1 Tbsp Kosmos Q Cow Cover Rub
¼ cup shredded mild cheddar cheese
2 Tbsp rendered bacon, crumbled
Pita chips, for serving
Place the three 8-ounce blocks of cream cheese on a cutting board.
Using a sharp knife, score the top of each block in a crosshatch pattern about ¼-inch deep.
This gives the smoke and seasoning more surface area to work into the cream cheese while also creating little pockets for all those toppings to settle into later.
Season one block evenly with 1 tablespoon of Kosmos Q Dirty Bird Rub.
Season the second block with 1 tablespoon of Kosmos Q Killer Bee Honey Rub.
Finish the third block with 1 tablespoon of Kosmos Q Cow Cover Rub.
Make sure each block is evenly coated on the top and sides.
Now you've got three blocks, three different flavor profiles, and everything is ready for the smoker.
Preheat your smoker to 200°F.
Once the smoker is up to temperature, place the three seasoned cream cheese blocks directly on the cooking grate.
Keep the smoker steady at 200°F and let the cream cheese slowly take on that delicious smoky flavor.
Smoke the cream cheese at 200°F for 1 hour.
There's no need to flip the cream cheese while it cooks. Just let the low heat and smoke do their thing.
After an hour, the cream cheese should be warm, soft, and infused with plenty of smoky flavor.
Now it's time to finish each one with its own toppings.
Remove the Dirty Bird cream cheese from the smoker.
Top it with 2 tablespoons of candied jalapeños, spreading them evenly over the scored surface.
Drizzle 1 tablespoon of Kosmos Q Cherry Apple Habanero Glaze over the top.
The combination of smoky cream cheese, sweet heat from the candied jalapeños, and that fruity habanero glaze brings a little bit of everything to the party.
Remove the Killer Bee Honey cream cheese from the smoker.
Spoon ¼ cup of warm peach pie filling directly over the top.
The warm, sweet peach filling pairs beautifully with the smoky cream cheese and the sweet honey-forward flavor of the Killer Bee Honey Rub.
It's a simple combination that delivers a seriously satisfying sweet and smoky bite.
Remove the Cow Cover cream cheese from the smoker.
Top it with ¼ cup of shredded mild cheddar cheese and 2 tablespoons of crumbled rendered bacon.
The warmth of the smoked cream cheese helps soften the cheddar, while the bacon adds a savory, salty crunch that rounds out this version perfectly.
Arrange all three smoked cream cheese blocks on a serving platter.
Serve them warm with plenty of pita chips for scooping.
Give your guests the chance to try all three versions and see which one becomes their favorite.
Three blocks of cream cheese. Three completely different flavor combinations.
You've got smoky and spicy with the Dirty Bird version, sweet and fruity with the Killer Bee Honey version, and savory, cheesy, and bacon-packed with the Cow Cover version.
It's easy to make, takes just a few ingredients, and turns into an appetizer that's perfect for game day, backyard gatherings, parties, or any time you want something simple that brings big flavor.
Grab some pita chips, dig in, and enjoy all three versions of these Smoked Cream Cheese Flight.
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