Smoked Onion Dip on the Traeger Timberline 1300 Pellet Grill

Smoked Onion Dip on the Traeger Timberline 1300 Pellet Grill

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!

The Ingredients

  • 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

I preheated my Traeger Timberline 1300 Grill with Royal Oak 100% Charcoal Hardwood Pellets to 350 degrees F. 

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 onionsI 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 poblanoSome 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 upI 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 grillThe 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. 

The Results

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. 

Storing It

Put it in an airtight container in the fridge and you can eat on leftovers for up to 3 days. 

Equipment Tools

Traeger Timberline 1300 Royal Oak 100% Charcoal Hardwood Pellets Lodge Seasoned Cast Iron Skillet 8 inch Large chopping knifeBlack Gloves Stone + Wood Cutting Boards 

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