I was watching a cooking show one day and saw them make a Smoked Onion Dip to accompany the quesadillas they were serving. The dip was intriguing but so full of fat that I almost decided against attempting to change it…..yes, I said “almost”! Last weekend we had a bbq/smoking competition in our yard and my husband made a comment regarding the smoked onions I told him about. Well, as you can imagine the lights went on for me and I was frantically searching for some onions!!!
I made the recipe more into a spread than a dip. During the bbq/smoking event we found more things to use the spread with instead of trying to find things to dip. If you do not have a smoker you can get the same results off your bbq grill by soaking wood chips, draining them and putting them into a foil dish down in the bottom grate area of your grill. This does take some time to smoke the onions but is so worth it. Enjoy! Please email comments/questions to firstname.lastname@example.org
1 whole white smoked onion (prepared in a smoker or you can do it on your bbq grill as stated above)
3/4 cup low fat or no fat mayo
1/2 cup no fat sour cream
2 teaspoons Worcestershire
1/2 tsp ground black pepper
1/4 -1/2 tsp. liquid smoke (depending on how “smoky of a flavor you like)
1/4 tsp. hot pepper flakes – optional
Place smoked onion in a food processor until it is finally chopped. Remove and place in a bowl. Mix the rest of the ingredients in gently. Add more salt & pepper if needed. Place in frig for at least 1 hour so flavors can blend.
You can use this spread on sandwiches made with smoked meats or regular meats, we used in on hamburgers/turkey burgers and we even tried it on quesadillas! The sky is the limit with this very versatile spread. Our next adventure with it will be on chicken brats!