Smoked Five-Onion Dip

The perforations in the bottom of the Alpine Outdoor Square Grill Basket are key to the smokiness of this reimagined onion dip from our chef/partner Justin Chapple. Hardwood chips, such as apple or hickory, and a mix of five alliums gives this creamy dip lots of layered flavor. Serve it with potato chips and crudités, such as endive leaves, cucumber spears, radishes, and celery.

1 Vidalia onion, halved and sliced

1 Spanish onion, halved and sliced

1 red onion, halved and sliced

6 scallions, halved

3 shallots, sliced

1/2 small thyme bunch

1/4 cup olive oil

Kosher salt

Freshly ground black pepper

2 cups hardwood chips, such as apple or hickory, soaked in water for 1 hour and drained

8 ounces cream cheese, room temperature

1 1/2 cups sour cream

1/4 cup mayonnaise

2 teaspoons garlic powder

1 teaspoon onion powder

Potato chips

Crudités

Toss together the Vidalia onion, Spanish onion, red onion, scallions, shallots, and thyme with the olive oil in a large mixing bowl, and season generously with salt and pepper. Spread the mixture evenly in the bottom of a perforated grill pan or basket.

Light a charcoal grill and set it up for indirect grilling, or heat a gas grill over medium-low heat. Carefully push the hot coals to one side, leaving an open space on the opposite side. Scatter half of the soaked hardwood chips over the coals or directly onto the grates on one side.

Place the grill pan or basket over the open space of the grill. Cover and roast at approximately 325°F for 1 hour, stirring halfway through, until the onions are softened slightly. Add more coal, if needed, to maintain the temperature. Add the remaining soaked hardwood chips over the coals. Continue roasting at approximately 325°F for 30 minutes to 1 hour more, until the onions are soft and have taken on a smoky flavor. Remove onions from the grill basket and allow to cool. Discard the thyme stems.

Stir together the cream cheese, sour cream, mayonnaise, garlic powder and onion powder in a medium mixing bowl until smooth. Add the onion mixture and stir to combine. Season to taste with salt and pepper. Cover and refrigerate dip for at least 3 hours or up to overnight. Let stand at room temperature for 20 minutes before serving alongside potato chips and crudités.