Tyler's recipe book
Smoked Onion Dip
1 large sweet onion, sliced into thick rings
1 tsp. vegetable oil
1 tsp. kosher salt
1 (8-oz.) brick of cream cheese
2 tsp. freshly cracked black pepper
1/2 tsp. garlic powder
8 oz. sour cream
Pinch of MSG (such as Accent or Ajinomoto brand)
2 tsp. Worcestershire sauce
2 tsp. apple cider vinegar
Set your smoker to 225 degrees Fahrenheit.
While smoker is preheating, in a large bowl, toss the onion slices in vegetable oil and kosher salt until evenly coated. Place the slices on a sheet of aluminum foil and fold up the sides, creating a shallow wall around your onions.
Put the cream cheese on a separate sheet of aluminum foil and fold up the sides the same way as before. Using a knife, roughly slash the surface of the cream cheese in diagonal lines. Sprinkle black pepper and garlic powder evenly over the top.
When the smoker has reached the proper temperature, transfer the cream cheese and onions (still in their foil baskets) to the smoker. Smoke for two hours.
Remove the cream cheese and onions from the smoker and allow them to cool for 20 minutes. Once they’re cooled, dice the onions and transfer to a large bowl with the smoked cream cheese, sour cream, MSG, Worcestershire sauce, and apple cider vinegar. Using an electric whisk or a wooden spatula, mix until all ingredients are well incorporated.
Chill mixture in refrigerator for at least one hour so the flavors can come together. Remove from fridge just before serving. Serve with your favorite crackers or potato chips.