With just a few ingredients, this smoked onion dip is bright, tangy, smoky and slightly sweet — all at once.
Much like the smoked spiced tomato ice cubes recipe, this dip grew from the idea of using every inch of a smoker when it’s fired up. I tossed a couple of sweet onions into a disposable foil pan, let them soak up smoke for a few hours, and planned to figure out how to use them while they cooked.
The result is this smoked onion dip: a lovely balance of sweet, tangy and smoky flavors. If you like heat, add a pinch or two of cayenne to bump the spice. It’s simple, satisfying and perfect for chips, crackers or fresh vegetables — but the best proof is how fast it disappears.
The first time I served this, I brought a generous bowl (roughly 4–5 cups) to a gathering with plenty of tortilla chips. By the end of the day there wasn’t a scrap left. People don’t just nibble politely — they go back for more when a dip is this good. Make it and see for yourself.
Make this epic Smoked Onion Dip
5 from 1 review
- Author: Jess Pryles
Ingredients
2 large sweet onions (like Vidalia)
1 tablespoon vegetable or olive oil
8 oz cream cheese, softened at room temperature
1 cup sour cream
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon paprika
Instructions
- Preheat your smoker to maintain 250°F (about 120°C).
- Peel the onions, cut them in half and place the halves in a disposable foil tray. Drizzle the oil over the onions so they’re lightly coated, then set the tray in the smoker, uncovered.
- Smoke the onions for about three hours, until they’re softened and have developed a deeper color and smoky aroma.
- After smoking, remove and discard any very papery outer layers that may have formed. Let the onions cool for about 30 minutes so they’re easier to handle.
- In a bowl, whisk together the cream cheese, sour cream and cider vinegar until smooth and lump-free. For an ultra-smooth texture, blend this mixture in a food processor.
- Roughly dice the cooled smoked onions and fold them into the cream cheese mixture with the paprika and salt. Taste and adjust seasoning if needed. Serve immediately with chips or vegetables. Store leftovers in an airtight container in the refrigerator for up to one week.