Smoked Onion Dip

Although this has many of the same ingredients found in many dips “mayo, sour cream, half and half, Worcestershire sauce”smoking the onion in our Hickory pellets gives this dip a rich flavor you won’t find in store-bought dips. You’ll want to forget the chips and just eat it with a spoon.

  • Prep Time

    2 hours
  • Marinate Time

    N/A
  • Cook Time

    1.5 hours
  • Serves

    8-10 people
  • Pellets

    Hickory
  • Measurement
  • Ingredient
  • Note

Ingredients

  • 4 ea
  • Sweet Yellow Onion
  • 2 cups
  • Mayo
  • 2 cups
  • Sour cream
  • 1/2 cup
  • Half & half
  • 1 Tbsp
  • Sugar
  • 2 Tbsp
  • Worcestershire sauce
  • 1/4 cup
  • Scallion
  • Thin sliced on bias

Procedure

  1. Place quartered onion on pit set to 275° to 300°. Smoke until tender and deep brown. Approx. 1.5 hours. Remove and cool completely.
  2. Pulse cooled onion in food processor until finely chopped.
  3. Stir together remaining ingredients reserving 1/2 of scallions for garnish. Add smoked onions and stir to combine. Pour mixture into serving vessel and garnish with remaining scallions.
  4. Refrigerate for one hour before serving.

Recipe Categories: Appetizers, Dips, Smoke, Vegetables