Smoked Vidalia Dip with Grilled Crudites

Ingredients

• 1 cup wood chips
• 1 large Vidalia onion, chopped (about 2 cups)
• 2 Tbsp. unsalted butter, melted
• 2 tsp. chopped fresh thyme
• 1¼ tsp. kosher salt, divided
• 4 oz. cream cheese, softened
• ¾ cup sour cream
• 1½ Tbsp. Worcestershire sauce
• ½ tsp. black pepper
• ¼ cup chopped fresh chives
• 1 lb. fresh thick asparagus spears, trimmed
• 8 oz. fresh sugar snap peas, trimmed
• 1 bunch multicolor baby carrots (8 to 10 carrots), trimmed and halved lengthwise
• 1 bunch multicolor radishes (8 to 10 radishes), trimmed and halved lengthwise
• 3 Tbsp. olive oil

Instructions

1. 1Preheat the grill to medium, between 350°F and 400°F. Place the wood chips on a large piece of heavy-duty aluminum foil and fold the edges tightly to create a sealed packet.
2. 2Poke several holes in the top of the foil packet with a knife so the smoke can escape.
3. 3Set the foil packet directly on the unoiled grill grates. Cover the grill and heat for about 5 minutes until smoke begins to emerge.
4. 4Create a bowl shape using a large double layer of aluminum foil and place the chopped onion inside. Pour the melted butter over the onion, then season with the chopped thyme and a half teaspoon of kosher salt.
5. 5Toss the onion mixture to coat it evenly. Set the foil bowl on the unoiled grates, close the grill lid, and cook for about 20 minutes. Stir occasionally until the onion softens.
6. 6Take the onion bowl and the wood chip packet off the grill. Turn the grill heat up to medium-high, reaching 400°F to 450°F.
7. 7Combine the warm smoked onions, softened cream cheese, sour cream, Worcestershire sauce, black pepper, and a quarter teaspoon of salt in a mixing bowl. Stir until smooth, then gently mix in the chopped chives.
8. 8Place the trimmed asparagus, snap peas, halved carrots, and halved radishes on a large baking sheet. Drizzle with olive oil and season with the remaining half teaspoon of salt, tossing to coat.
9. 9Lay the carrots and radishes cut side down on the unoiled grates along with the asparagus. Place the snap peas on a grill mat or mesh over the grates, then close the grill lid.
10. 10Cook the carrots and radishes for about 3 minutes until they are tender but still crisp, with visible grill marks on the cut sides.
11. 11Cook the asparagus and snap peas for about 3 minutes, turning them occasionally until tender-crisp. Serve the warm grilled vegetables with the smoked onion dip.

Fast Categories