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Nashville Hot Smoked Cream Cheese
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr

This Nashville Hot Smoked Cream Cheese will have your whole family running back for another bite, and possibly a glass milk.

Course: Main Course
Cuisine: American
Keyword: Nashville Hot Smoked Cream Cheese
Servings: 6 People
Author: Ally Wolf
  • 2 x 8oz Blocks of Cream Cheese
  • 1 tbsp of my Nashville Hot Chicken Seasoning
  • 6 Tenders of local Nashville Hot Chicken chopped
  • 2 tbsp of Pickles chopped
  • 1 tbsp of Honey for garnish
  • 1.5 tsp of Canola Oil
  • Thick Cut Wavy Chips for dipping
  1. Preheat your smoker to 275F for indirect cooking. Add some wood chips or wood chunks for additional smoke flavor if you like.
  2. Make a crosshatch scoring pattern on one side of each of your cream cheese blocks. Lather with canola oil then season with my Nashville Hot Chicken seasoning. Grease a cast iron skillet and place the cream cheese blocks, scored side up, next to each other in the center of the skillet.
  3. Add the skillet to your smoker and cook for 1.5 hours until the side of the cheese is very soft.
  4. Make your own or snag some local hot chicken! Slice each tender up and set aside. Dice up some pickles while you are at it too. About 20 minutes before the cream cheese is done, add the chopped chicken to the skillet around the cheese. Add your diced pickles on top of the cream cheese. Finish cooking and pull off the smoker once done.
  5. Serve your skillet with a drizzle of honey on top and chips on the side. Enjoy!