Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas.
Make this epic Smoked Onion Dip
With only a handful of ingredients, this delicious smoked onion dip manages to be bright, tangy smokey and sweet all at once.
Much like my recipe for smoked spiced tomato ice cubes, this recipe was born from a desire to use all the space in my smoker when firing it up for a cook. The plan was to throw a few sweet onions in a pan and let them mellow in the smoke for a couple hours. During that time, I figured I would surely come up with something that would benefit from the addition of smoked onions…
And so here we are. At smoked onion dip. It’s the right balance of sweet, tangy and smokey. Heck, you could even make it spicy with a pinch or two of cayenne pepper. I could sit here and tell you all about how great it is, but really you just need to make it yourself.
Or perhaps I can offer you the proof of the test eating? The day I first made this dip I put it down (with a generous amount of tortilla chips) on the table in front of my friends. The recipe made a pretty hefty amount of dip. Probably 4-5 cups worth. Let me tell ya – there was none left by the end of the day. That’s WAY more than just a perfunctory “I’ll taste this to be polite” amount. Plus they literally told me it was damn good, so I believe them. And you should too.
Here’s how you make it:
Creamy Smoked Onion Dip
- 2 large sweet onions (like Vidalia)
- 1 tablespoon vegetable or olive oil
- 8 oz cream cheese, softened at room temperature
- 1 cup sour cream
- 2 tablespoons cider vinegar
- 1 teaspoon salt
- 1 teaspoon paprika
- Fire up a smoker to run at 250f.
- Peel the onions, cut in half and place into a disposable foil tray. Drizzle oil over the onion halves. Place them in the smoker, uncovered, for about three hours until softened and the color has deepened.
- Once smoked, you'll need to remove and discard the very outer layer of the onions if it has become papery during the cooking process. Then allow the remaining onions to cool for a half hour before handling further.
- In a bowl, combine the sour cream, cream cheese and cider vinegar. Whisk to combine until there are no lumps. You can also do this step in a food processor for maximum creamy consistency.
- Roughly dice the cooled onions into medium sized chunks.
- Stir the onions, paprika and salt through the cream cheese mixture and serve. Remaining dip can be refrigerated in an airtight container for up to a week.
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