Smoked Cream Cheese on the Traeger - 4 Ways

I know I know - why?
Why smoke a block of cream cheese?
Answer: Because we can!

The end result will definitely have your mouth watering.

Ingredients:
- Philadelphia cream cheese
- Meat Church Holy Cow Rub
- Hidden Valley Ranch Seasoning
- Everything bagel seasoning
- Cinnamon sugar seasoning
- Jalapeños
- Bacon
- Scallions- Crispy onions
- Cinnamon toast crunch
- Olive Oil
- Agave Nectar

Tools:
- Smoker - I will be using my Traeger
- Large Cutting Board
- Knife - A good, sharp knife. I use my 6" Boning Knife.
- Aluminum Foil
- Food Trays

No Mess Jalapeño Popper
Add diced Jalapeños, pre-cooked bacon, and sprinkle with Meat Church Holy Cow Rub

Veg Head
Mix half block of cream cheese with garden vegetable cream cheese spread. Place in freezer to firm up. Sprinkle with hidden valley ranch seasoning, add fresh chopped scallions. Add crispy onions right before serving.

Everything Bagel
Fully coat brick of cream cheese with everything bagel seasoning

Cinnamon Toast Munch
Drizzle with agave nectar, sprinkle with cinnamon sugar. Add crushed cinnamon toast crunch right before serving.

Step by Step:
1. Start with a whole block of Philadelphia cream cheese - before handling add to the freezer for 30 minutes so they can firm up.
2. Coat each block with olive oil.
3. Add your fav toppings - Season all sides.
4. Smoke Between 165°F and 185°F for 2 ½ to 3 hours.
5. Take out of smoker and serve warm, enjoy.

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