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Smoked Caramelized Onion Dip
Naturally, the biggest part of this recipe is the Smoked Vidalia Onions (see the Caramelized Sweet Vidalia Onions On The Smoker on how to make them). I make a triple batch when I make them as we’ve found they are amazing on burgers, pizzas, added to stuffings, chicken, and almost every grilled protein!
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Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 1 whole Caramelized Vidalia Onion Made On The Smoker
- 8 ounces Smoked Cream Cheese Made On The Smoker, coated in 2 teaspoons of Chop Haus Seasoning
- 1/2 cup Sour Cream
- 2 tablespoons Chupacabra
- 2 sprigs fresh Thyme Leaves
- 1 tablespoon fresh Garlic Chives
- 3/4 teaspoon Beef Base Bouillon
- 1 teaspoon Apple Cider Vinegar
- 1 1/2 teaspoons Garlic Powder
SEASONING
INSTRUCTIONS
- Place the Smoked Caramelized Sweet Vidalia Onions into a food processor with the fresh thyme leaves and garlic chives. Process until blended. *Note: you can leave it a little chunky if you want that type of texture or blend it until it’s smooth.
- In a large mixing bowl, add the sour cream and Smoked Cream Cheese (room temp and very soft). Use a spatula or hand mixer to cream the ingredients together. *Note: use linked recipe but season the cream cheese with 2 teaspoons Chop Haus Seasoning.
- Next, add in the processed smoked onions and mix to combine.
- Add in the Chop Haus seasoning, the beef base bouillon, garlic powder, and apple cider vinegar, and mix until combined.
- Taste for seasoning. Transfer to a serving bowl, cover, and chill for at least 2 hours.
Smoked Caramelized Onion Dip
Naturally, the biggest part of this recipe is the Smoked Vidalia Onions (see the Caramelized Sweet Vidalia Onions On The Smoker on how to make them). I make a triple batch when I make them as we’ve found they are amazing on burgers, pizzas, added to stuffings, chicken, and almost every grilled protein!
—
Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 1 whole Caramelized Vidalia Onion Made On The Smoker
- 8 ounces Smoked Cream Cheese Made On The Smoker, coated in 2 teaspoons of Chop Haus Seasoning
- 1/2 cup Sour Cream
- 2 tablespoons Chupacabra
- 2 sprigs fresh Thyme Leaves
- 1 tablespoon fresh Garlic Chives
- 3/4 teaspoon Beef Base Bouillon
- 1 teaspoon Apple Cider Vinegar
- 1 1/2 teaspoons Garlic Powder
SEASONING
INSTRUCTIONS
- Place the Smoked Caramelized Sweet Vidalia Onions into a food processor with the fresh thyme leaves and garlic chives. Process until blended. *Note: you can leave it a little chunky if you want that type of texture or blend it until it’s smooth.
- In a large mixing bowl, add the sour cream and Smoked Cream Cheese (room temp and very soft). Use a spatula or hand mixer to cream the ingredients together. *Note: use linked recipe but season the cream cheese with 2 teaspoons Chop Haus Seasoning.
- Next, add in the processed smoked onions and mix to combine.
- Add in the Chop Haus seasoning, the beef base bouillon, garlic powder, and apple cider vinegar, and mix until combined.
- Taste for seasoning. Transfer to a serving bowl, cover, and chill for at least 2 hours.
