Skip to content

Smoked 4-Onion Dip

Write a Review Read Reviews
  • Yields: 8–10 Servings
  • Cook time: 1 h
  • Prep time: 15 minutes


  • 2 medium yellow onions, diced small
  • 1 medium Vidalia onion, diced small
  • 1 leek, chopped
  • 2 tablespoons butter
  • 1 tablespoon Ben’s Heffer Dust Rub
  • 1 tablespoon Colden’s Freakin’ Greek Rub
  • ¼ cup Madeira wine
  • 12 ounces sour cream
  • 8 ounces cream cheese, softened
  • ½ cup green onion, sliced
  • 1 tablespoon Worcestershire sauce


  1. Pre-heat recteq grill or wood pellet grill to 350°F with a large cast iron pan
  2. Add the butter and the chopped onions and leeks, then cook for 35–45 minutes until golden brown. Add the Madeira and cook until the liquid has mostly evaporated (about 10 minutes).
  3. Remove from the grill and let chill.
  4. In a large bowl, combine the softened cream cheese, sour cream, Ben’s Heffer Dust Rub, Colden’s Freakin’ Greek Rub, green onions, and Worcestershire. Add the chilled caramelized onions, mix well, and allow to rest in the fridge for 1–2 hours.

Ratings & Reviews

  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 121.14ms
  • bvseo-msg: HTTP status code of 404 was returned;

You look like someone who loves to grill

Sign up for our mailing list and we’ll send you “show-stopper” grilling ideas and recipes to make your cookouts the talk of the town.

We’ll also share exclusive offers and other great info from Kingsford Charcoal.

Sign up now