
Smoked Veggie Cream Cheese
I love veggie cream cheese at the store, so I thought why not try to make my own recipe for Smoked Veggie Cream Cheese on my Traeger pellet smoker.
Well you can imagine it was just as yummy as I originally thought it would be.
You can serve it with bagel chips for dipping, or with some veggies like carrots and red pepper slices.
Also just on toasted bagels would be amazing.

How to make Smoked Veggie Cream Cheese
Start with a baking sheet lined with foil and two blocks of cream cheese.
Make some diagonal cuts in the cream cheese and sprinkle them with garlic powder and paprika.
Then coat some baby carrots and red pepper halves with olive oil, kosher salt, and pepper.

Set your smoker or Traeger pellet grill to 225 degrees and let this do it’s thing for 2 to 2 1/2 hours.

Next put the cream cheese and vegetables into a food processor or blender with kosher salt and pepper.
And pulse a few times.

Add some chopped chives and pulse a few more times.

You can serve Smoked Veggie Cream Cheese at room temperature or cold 🙂
I made a little snack tray with bagel chips and sliced veggies.
The bagel chips were quite the hit!

This will stay good covered in the fridge for a week to enjoy however you like!

If you like Smoked Veggie Cream Cheese, you might also like these recipes…
Smoked Spinach and Artichoke Dip
An easy and cheesy appetizer recipe for the smoker or pellet grill that really feeds a crowd.

Traeger Smoked Veggie Pizza
Try the veggie cream cheese as part of this veggie pizza!

Smoked Veggie Goat Cheese Sliders

Smoked Tomato Feta Dip



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Smoked Veggie Cream Cheese
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 2 8 ounce blocks cream cheese
- garlic powder, paprika
- 1 red bell pepper
- 8 baby carrots
- olive oil, kosher salt, pepper
- 3 tablespoons chopped chives
- Optional: bagels, crackers, bagel crisps, and/or veggies
Instructions
- Line a baking sheet with foil and add the cream cheese blocks. Cut diagonal slices about half inch deep a few times (picture example in post above). Sprinkle a little garlic powder and paprika over the cream cheese.
- Slice the red pepper in half and remove the stem and seeds. Coat the red pepper and carrots with a little olive oil, kosher salt, and pepper. Place them on the tray with the cream cheese.
- Set the smoker or pellet grill to 225 degrees and place the tray on the grill grate for 2 to 2 1/2 hours.
- Put the cream cheese and veggies in a blender of food processor along with some kosher salt and pepper, pulse until combined how you like. Add the chives and pulse a few more times.
- Refrigerate if desired or serve right away with bagels, crackers, bagel crisps, and/or veggies.
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