Ingredients with Measurements:
- 2 large onions, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
Special Equipment Needed:
- Smoker or grill
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the smoker or grill to 225°F.
2. In a bowl, toss the sliced onions with olive oil, smoked paprika, garlic powder, salt, and black pepper.
3. Place the seasoned onions on a sheet of aluminum foil and wrap tightly.
4. Place the foil-wrapped onions on the smoker or grill and smoke for 2 hours.
5. Remove the onions from the smoker or grill and let them cool.
6. In a separate bowl, whisk together the sour cream, mayonnaise, and lemon juice.
7. Once the onions have cooled, chop them finely and add them to the sour cream mixture.
8. Stir in the chopped parsley.
9. Cover the dip and refrigerate for at least 1 hour before serving.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Smoker or grill temperature: 225°F
Serving size:
Makes about 2 cups of dip
Nutritional information:
Per serving (2 tablespoons):
Calories: 80
Fat: 8g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 120mg
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Protein: 1g
Substitutions for ingredients:
- Instead of smoked paprika, you can use regular paprika or chili powder.
- You can use Greek yogurt instead of sour cream.
- Instead of parsley, you can use chopped chives or green onions.
Variations:
- Add 1/4 cup of crumbled bacon to the dip for a smoky bacon flavor.
- Add 1/4 cup of grated Parmesan cheese to the dip for a cheesy twist.
- Use the smoked onion dip as a spread for sandwiches or burgers.
Tips and Tricks:
- Make sure to wrap the onions tightly in aluminum foil to prevent the smoke from escaping.
- You can smoke the onions a day ahead and refrigerate them until you're ready to make the dip.
- For a smoother dip, blend the smoked onions in a food processor before adding them to the sour cream mixture.
Storage Instructions:
Store the smoked onion dip in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The dip can be served cold, but if you prefer it warm, you can microwave it for 30 seconds or heat it in a saucepan over low heat until warmed through.
Presentation Ideas:
Serve the smoked onion dip in a bowl with a sprinkle of smoked paprika and some chopped parsley on top.
Garnishes:
Garnish the dip with some extra chopped parsley or chives.
Pairings:
Serve the smoked onion dip with tortilla chips, pita chips, or fresh vegetables like carrots, celery, and bell peppers.
Suggested Side Dishes:
The smoked onion dip pairs well with grilled meats like chicken, steak, or pork chops.
Troubleshooting Advice:
- If the dip is too thick, you can add a tablespoon of milk or cream to thin it out.
- If the dip is too thin, you can add more sour cream or mayonnaise to thicken it up.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the dip.
- Keep the dip refrigerated until ready to serve.
- Discard any leftover dip that has been sitting at room temperature for more than 2 hours.
Food History:
Onion dip has been a popular party food since the 1950s. It was originally made with dehydrated onion soup mix and sour cream, but this homemade version with smoked onions takes it to the next level.
Flavor Profiles:
The smoked onion dip has a smoky, savory flavor with a hint of sweetness from the caramelized onions.
Serving Suggestions:
Serve the smoked onion dip as an appetizer or snack at your next party or gathering.
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