Sometimes I make up new recipes, and other times I go with a tried-and-true one me, my family, and friends have loved for years. Today I’ll be making an oldie-but-a-goodie. My smoked onion dip has been getting gobbled up for years. It’s a spicier, more flavorful take on traditional onion dip, making it a real crowd pleaser.
Making My Smoked Onion Dip
Whether it’s a snack before dinner or an appetizer for a big tailgate, this dip will please everybody and make you field “how did you make that” questions for days. Get ready to make my easy Smoked Onion Dip on the Traeger Grill!
- Cream cheese. This is the base of the dip.
- Worcestershire sauce. Spicy and savory, mmm.
- White onions. The stars of this recipe.
- Poblano pepper. Great for amping up the flavor without adding so much heat you can’t stand it.
- Concentrated beef broth. A little of this packs a savory punch.
- Heath Riles BBQ Simple Citrus Rub. Add a bright note of citrus with this delicious, citrus-y rub.
- Heath Riles BBQ Garlic Butter Rub. Savory and sweet ingredients make a rub that packs a punch in any dish.
- Mayonnaise. Mayo makes dip creamy and spreadable. Plus, it’s delicious.
- Mixed cheese. The different types of cheese in mixed cheese melts great and adds to the flavor and texture of the dish.
- Grated parmesan. For even more cheesy goodness.
The Equipment Setup
The Process for Making My Smoked Onion Dip
I uploaded a video of me making this dip onto my Youtube channel if you want to watch it and follow along. Let’s get started!
- Get the cream cheese ready. I unpackaged the cream cheese and placed both of them in a skillet, scoring the outsides of them with a knife. That lets the smoke penetrate all the way through.
- Add seasoning to the cream cheese. I drizzled some Worcestershire sauce onto the cream cheese to give the dish a depth of flavor. I gave the cheese several shakes of my Citrus Rub and a few shakes of my Garlic Butter Rub to really flavor up this dip good.
- Prep the onions. I cut 2 sweet white onions into 4 pieces each and added some to my onions while I was at it. Then I squirted the concentrated beef broth on the onions and gave them a few shakes of my Garlic Butter Rub.
- Spice the poblano. Some of the spices I’d used on the onions had spilled over on the cutting board. I took my poblano and rubbed it in these leftover spices to get them on the outside of the pepper.
- Grill it up. I put the skillet, the onions (on aluminum foil), and the poblano pepper (directly on the grates) on my Traeger and let it cook for about 30 minutes.
- Pull it off and mix. Once I’d let the ingredients heat up and get some smoke on them, I pulled them off. I rough chopped the onions, de-seeded and chopped the poblano, and added them both to the skillet of cream cheese. I threw in the mayo, shredded cheese, and fresh-grated parmesan, and mixed it all together. I topped it off with a few more shakes of my Garlic Butter and Simple Citrus Rubs.
- Put it back on the grill. The skillet went back on the Traeger for about 30 more minutes. I watched the color and made sure it was bubbly, because that means it’s ready.
- Remove and EAT! Once the dip was ready, I took it off the grill and let it rest for about 20 minutes because it was HOT. I paired pita chips with it, but you can use any type of chip or vegetable for dipping.
Mouthwatering, folks! This recipe really delivers. It’s flavorful and spicy without being too hot, rich and creamy, and the onion is the star of the show. Making it on the grill gives it a little smoky flavor. You just can beat this onion dip recipe.
Serving Suggestions for My Smoked Onion Dip
Everybody will want more than one dip of this creamy, flavorful recipe, so I’d plan on a pan of it serving around 6 people.
Put it in an airtight container in the fridge and you can eat on leftovers for up to 3 days.
Smoked Onion Dip on the Traeger Timberline 1300 Pellet Grill
Get grill up to temperature, we used the Traeger Timberline Pellet Grill at 350º
Score cream cheese and place in cast iron skillet, season with Garlic Butter Rub and Simple Citrus Rub.
Score onions, season with Garlic Butter Rub, Simple Citrus Rub, Beef Broth Concentrate and Worcestershire.
Cook cream cheese, onions and poblano pepper at 350º for 30 minutes.
Remove from grill.
Chop poblano pepper, remove seeds if you wish, and onion.
Mix chopped pepper, onion, cream cheese, 1 cup of mayo, 5 oz parmesan and 6 oz of mixed cheese together.
Season with Garlic Butter Rub & Simple Citrus Rub.
Return to grill for 30-45 minutes or until bubbly