Cowboy Cream Cheese Dip

How to Make It

  1. Start with cream cheese. Use one 8-ounce block — full-fat gives you the best creamy texture.
  2. Season it. Sprinkle 1 tablespoon of barbecue rub evenly over the entire block.
  3. Smoke it low and slow. Place the cream cheese in a small cast iron skillet or any grill-safe dish and smoke at 225°F for 1 hour. The lower your smoker goes, the longer you can smoke it for a deeper flavor. No smoker? Add a foil packet of wood chips to your gas grill for a similar effect.
  4. Add the topping. Spoon 1/3 cup of pepper jelly over the cream cheese while it’s still warm.
  5. Serve warm or at room temperature with Ritz crackers.

No Grill? No Problem.

Bake the seasoned block at 250°F for 30 minutes until warmed through. You’ll skip the smoke, but the barbecue rub and pepper jelly carry plenty of flavor on their own.

More Topping Ideas

Swap the pepper jelly for any of these cowboy-inspired options:

  • Crumbled bacon + hot honey — a sweet and salty combo that’s hard to beat
  • Pickled jalapeños or cowboy candy — tangy heat from pickled slices, or sweet-spicy candied jalapeños
  • Corn salsa or cowboy caviar — fresh, colorful, and full of Tex-Mex flavor
  • Bourbon bacon jam — smoky, sweet, and deeply savory with bacon, caramelized onions, maple syrup, and bourbon
  • BBQ sauce — simple and always a crowd-pleaser