Blackberry Farm

Friends of the Farm

Smoked Onion Dip

There’s a deep tradition in the South for smoking food. This method provides not only intense depth of flavor but also reveals unique textures that are not achieved when cooking quickly and at higher temperatures. While we do cook lots of meats in this “low and slow” manner, sometimes we like to try smoking vegetables for the same depth. Onions respond to low-heat, in a smoker very well. They begin to melt a bit and render a beautiful, sweet caramelized juice. We use the onion flesh as well as the juice to make our Blackberry Farm Smoked Onion Jam. It is lovely spread on sandwiches and we found that stirring spoonfuls of the jam into a creamy, tart base makes a great dip for chips and crudité.

Makes 1 cup

½ cup sour cream or Greek style yogurt
¼ cup mayonnaise
¼ cup Blackberry Farm Smoked Onion Jam ½ teaspoon salt

In a bowl, stir together the sour cream, mayonnaise, Blackberry Farm Smoked Onion Jam and the salt together. Add more salt if desired and serve immediately with chips, crostini or crudité.  May be stored, covered in the refrigerator for 5 days.

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