When it comes to BBQ, there are endless possibilities for delicious eats. But one of our favorite things to make is a smoked dip. You don’t need much to make them, and the taste is incredible. Here are our top 5 smoked dips that will be sure to make your next BBQ memorable.
1) Smoked Salsa
Salsa is a crowd favorite, and there’s no better way to mix things up than by smoking it! Not only does smoking your salsa give it a fantastic smoky flavor that will have your guests licking their lips, but it also keeps the ingredients from separating. Here are the ingredients you need and how you do it:
In a large bowl, combine 1 1/2 pounds of tomatoes, 1/2 white onion finely chopped, 3 large jalapenos (seeded and finely chopped), 2 cloves garlic finely chopped, 2 tablespoons fresh cilantro leaves (coarsely chopped), juice from 1 lime, pinch salt.
Place vegetables in a smoker vegetable pan or disposable foil pan layered with juice.
Smoke at 225 °F (107 °C) for two hours, stirring occasionally. Place the smoked vegetables in a bowl and refrigerate them until cool.
Pour cooled vegetables into a blender or food processor with 1/2 cup chopped cilantro leaves and pulse to desired consistency. If needed, season with salt, then place in an airtight container and chill overnight. This will allow the flavors to mix and give you an amazing dish when you finally dig in.
2) Smoked French Onion Dip
Smoking your onion dip adds a wonderfully smoky flavor that pairs well with so many different dishes. Feel free to use other types of dips as well, like spinach or artichoke. Here’s what you need:
1 cup sour cream (8 ounces), 1 cup mayonnaise (8 ounces), 1 small onion finely chopped, 3 cloves garlic finely chopped, 2 tablespoons fresh thyme leaves, 1/4 teaspoon salt.
Place onions in a pan with some water. Smoke for one hour at 225 °F (107 °C) or until tender. Drain well on paper towels or a clean tea towel, then transfer to a food processor and pulse 5 times.
Add sour cream, mayonnaise, garlic, thyme leaves, and salt to the food processor. Pulse until smooth, then place in an airtight container and store in the fridge for up to 3 days.
3) Smoked Cheese Ball
Cheese balls are always a hit at any party, and smoking them only makes them better! Not only does smoking the cheese adds a fantastic flavor profile, but it also acts as a preservative.
Here are the ingredients you need to make this treat:
1/2 cup unsalted butter at room temperature, 1/4 cup cream cheese at room temperature, 2 cups shredded sharp cheddar cheese (8 ounces), 1 tablespoon Worcestershire sauce, 2 tablespoons hot pepper sauce, 1 teaspoon garlic powder, 1/4 teaspoon salt, 1 cup all-purpose flour.
In a small bowl, combine the butter and cream cheese. Mix until smooth. Add cheddar cheese, Worcestershire sauce, hot pepper sauce, garlic powder, and salt. Mix well, then form into a ball.
Place the ball on a piece of foil, roll to coat, and then place in the smoker on low heat (200 °F or 93 °C) for one hour. Remove from the smoker and let cool before serving.
4) Smoked Bean Dip
Bean dip is always a hit at any party, and smoking it just takes it to the next level! Not only does the smoke add a fantastic flavor, but it also makes the dip extra creamy. To make it you’ll need:
1 can black beans (drained and rinsed), 1/2 cup salsa, 1/4 cup chopped onion, 2 cloves garlic minced, 1 tablespoon olive oil, 1/4 teaspoon chili powder, and salt and pepper to taste.
In a small bowl, combine the black beans, salsa, onion, garlic, olive oil, and chili powder. Mix the ingredients well, then season as you prefer.
Smoke the mixture in a smoker vegetable pan over medium-high heat for 30 minutes or until heated through. Serve with chips or tortilla wedges.
5) Smoked Salmon Dip
Salmon dip is always a hit at any party, and smoking it gives it such a beautiful finishing touch! Not only does the smoke add a fantastic flavor, but it also eliminates the fishy taste that salmon sometimes has. This delicious recipe needs:
1 1/2 cups cream cheese (12 ounces), 8-ounce package of smoked salmon, roughly chopped, 1/4 cup diced red onion, 2 tablespoons capers, 2 tablespoons lemon juice, 1 tablespoon horseradish sauce, 1 teaspoon smoked paprika, and salt and pepper to taste.
In a food processor, combine the cream cheese, smoked salmon, red onion, capers, lemon juice, horseradish sauce, and smoked paprika. Pulse until smooth. Add salt and pepper to taste.
Place mixture in an airtight container and chill overnight before serving. Serve with crackers or bagel chips.
You can tweak your smoked dip recipe a bit to get the best out of your meal. Allow the smoked dip to rest before serving to infuse maximum flavor. Choose your Bradley Bisquettes carefully because they will affect the final flavor of your dip.
For more great ideas on how to get the most out of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.