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Smoked Vidalia Onion Dip
Sweet, smoky, and incredibly creamy, this backyard appetizer transforms a simple onion dip into something special. Smoking the Vidalia onions directly on the grill gives them a deep, savory flavor that cuts right through the rich cream cheese and sour cream base. Instead of standard potato chips, you'll serve it with lightly charred asparagus, snap peas, and radishes. They get just enough time over the grates to pick up a smoky edge while keeping their fresh, satisfying crunch.
Equipment
- Grill
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
- 1Preheat the grill to medium (350°F to 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. Pierce the top several times with a knife so the smoke can escape.
- 2Set the foil packet directly on the unoiled grill grates. Cover and heat for about 5 minutes until smoke begins to emerge.
- 3Create a bowl shape using a large double layer of aluminum foil and place the chopped onion inside. Drizzle with the melted butter, then season with the chopped thyme and a half teaspoon of the kosher salt. Toss to coat evenly.
- 4Set the foil bowl on the unoiled grates, close the lid, and grill for about 20 minutes. Stir occasionally until the onion softens and absorbs the smoke.
- 5Remove the onion bowl and the wood chip packet from the grill. Increase the heat to medium-high (400°F to 450°F).
- 6In a mixing bowl, combine the warm smoked onions, softened cream cheese, sour cream, Worcestershire sauce, black pepper, and a quarter teaspoon of the salt. Stir until smooth, then gently fold in the chopped chives. The residual heat from the onions helps melt the cream cheese for a smoother dip.
- 7Place the trimmed asparagus, snap peas, halved carrots, and halved radishes on a large baking sheet. Drizzle with the olive oil and season with the remaining half teaspoon of salt, tossing to coat.
- 8Lay 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. Close the lid and cook the carrots and radishes for about 3 minutes until tender but still crisp, with visible grill marks.
- 9Grill the asparagus and snap peas for about 3 minutes, turning occasionally until tender-crisp. Serve the warm grilled vegetables immediately alongside the smoked onion dip.
Notes
- Make ahead: You can prepare the smoked onion dip up to 2 days in advance. Store it in an airtight container in the fridge, but let it sit at room temperature for 15 minutes before serving so it softens.
- Equipment: A grill mat or mesh basket is highly recommended for the snap peas so they don't fall through the grates.
- Swap: If you can't find Vidalia onions, any sweet yellow onion like Walla Walla or Maui will work perfectly.