YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
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!
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Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 1 whole Caramelized Vidalia Onion Made On The Smoker
- 8 ounces Smoked Cream Cheese Made On The Smoker, coated in 2 teaspoons of Chop Haus Seasoning
- 1/2 cup Sour Cream
- 2 tablespoons Chupacabra
- 2 sprigs fresh Thyme Leaves
- 1 tablespoon fresh Garlic Chives
- 3/4 teaspoon Beef Base Bouillon
- 1 teaspoon Apple Cider Vinegar
- 1 1/2 teaspoons Garlic Powder
SEASONING
INSTRUCTIONS
- Place the Smoked Caramelized Sweet Vidalia Onions into a food processor 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.
- 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. *Note: use linked recipe but season the cream cheese with 2 teaspoons Chop Haus Seasoning.
- Next, add in the processed smoked onions and mix to combine.
- Add in the Chop Haus seasoning, the beef base bouillon, garlic powder, and apple cider vinegar, and mix until combined.
- Taste for seasoning. Transfer to a serving bowl, cover, and chill for at least 2 hours.
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!
—
Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 1 whole Caramelized Vidalia Onion Made On The Smoker
- 8 ounces Smoked Cream Cheese Made On The Smoker, coated in 2 teaspoons of Chop Haus Seasoning
- 1/2 cup Sour Cream
- 2 tablespoons Chupacabra
- 2 sprigs fresh Thyme Leaves
- 1 tablespoon fresh Garlic Chives
- 3/4 teaspoon Beef Base Bouillon
- 1 teaspoon Apple Cider Vinegar
- 1 1/2 teaspoons Garlic Powder
SEASONING
INSTRUCTIONS
- Place the Smoked Caramelized Sweet Vidalia Onions into a food processor 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.
- 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. *Note: use linked recipe but season the cream cheese with 2 teaspoons Chop Haus Seasoning.
- Next, add in the processed smoked onions and mix to combine.
- Add in the Chop Haus seasoning, the beef base bouillon, garlic powder, and apple cider vinegar, and mix until combined.
- Taste for seasoning. Transfer to a serving bowl, cover, and chill for at least 2 hours.
