Caramelized Vidalia Onion Dip Made On The Smoker

Delicious dips can elevate any gathering, and a caramelized Vidalia onion dip made on the smoker takes it to a whole new level. This smoky caramelized onion dip is truly an irresistible snacking favorite!

The Best Chip Dip

Normally when we think of onion drink, we think of French Onion Dip. However, there is something amazing about onion dip. But when you smoke the onions and the cream cheese, my friends it’s something transformative!

This is where the Yoder Smokers YS640 comes into play! Seriously I use this thing for EVERYTHING! Anything you can make in a home oven, you can make in this smoker/grill. It’s truly so versatile and easily one of my favorite grills ever!

Grab Your Ingredients

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!

• Caramelized Sweet Vidalia Onions On The Smoker
• Smoked Cream Cheese (use this recipe but season the cream cheese with 2 teaspoons Chop Haus Seasoning)
• Sour Cream
• Chupabra Chop Haus Seasoning
• Apple Cider Vinegar
• Fresh Herbs
• Garlic Powder
• Beef Base Bouillon

Smoke The Vidalia Onions

By smoking and caramelizing Vidalia onions, you’re transforming a humble vegetable into a mouthwatering dish that will elevate any recipe! From burgers to pizza, casseroles to dips, smoked caramelized onions add a savory culinary delight to any dish!

Check out my Caramelized Sweet Vidalia Onions On The Smoker post on how to make them! They are super easy and so worth it!!!

1. Preheat the Yoder Smokers YS640 to 250F. I went with a mix of Competition and fruit pellets for the hopper for the smoke. The damper was about 2/3rds the way pushed in.
2. Prep the onions and smoke for about 2-2.5 onions. This will depend greatly on the size of the onion. The onion should be pierced easily with a sharp knife. Remove from the smoker, remove the outer “skin” on each onion as that will dry out and get leathery/tough

Blend & Chill

This is where I strongly suggest you watch the video as I don’t create process shots like that anymore. Plus videos allow you to truly see what’s happening.

1. Place the Smoked Caramelized Sweet Vidalia Onions into a food processor (this is my FAVORITE one!) 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.
2. 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. Next, add in the processed smoked onions and mix to combine.
3. Add in the Chop Haus seasoning, the beef base bouillon, garlic powder, and apple cider vinegar, and mix until combined.
4. Taste for seasoning. Transfer to a serving bowl, cover, and chill for at least 2 hours.

Which Do You Reach For First?

I’m a hardcore chip lover through and through

I’m sorry, but the chips MUST be rippled when it comes to dips and using potato chips.

These chips have the best structural integrity to hold a copious amount of dip without breaking the chip.

God, I love pretzels. I’d say the only pretzels I personally wouldn’t use to dip with are the large super hard sourdough ones as they tend to crumble when you bite into them.

What’s The Difference Between French Onion Dip & Onion Dip?

Traditional French Onion dip uses that packet of dried onion soup mix (or if you’re like me, you’d make my from-scratch recipe).

Regular Onion dips use caramelized onions and have more depth of flavor.

A purist of French onion dip will not use cream cheese and stick with mostly mayo and sour cream but I use cream cheese as I find that’s such an amazing base for either dip.

I’d say the biggest difference is the onions (dried onions versus caramelized ones). The ones in this recipe will yield a bigger depth of flavor.

Recipe Additions

Normally I give you also substitutions but there’s nothing I’d change about this dip, to be honest. There’s just such an incredible depth of flavor that I, personally, would leave it as-is.

If you want, you can switch out to lower-sodium beef boullion. So with that, let’s about additions.

• Bacon – crispy, chopped, cooked bacon to this is AMAZING! If you can smoke your own or make wood-fired bacon, that’s even better!
• Green Onions – you can add chopped green onions to the mix if you want. That adds not only color but a brighter note
• Fresh Herbs – top with fresh parsley, and minced chives before serving.
• Smoked Onions – rough chop some smoked onions and add that atop the dip before serving

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