Smoked Vidalia Onion Dip with Grilled Crudités

Ingredients

• 1 cup wood chips 
• 1 large Vidalia onion, chopped (about 2 cups)
• 2 tablespoons unsalted butter, melted
• 2 teaspoons chopped fresh thyme
• 1 ¼ teaspoons kosher salt, divided
• 4 ounces cream cheese, softened
• ¾ cup sour cream
• 1 ½ tablespoons Worcestershire sauce
• ½ teaspoon black pepper
• ¼ cup chopped fresh chives
• 1 pound fresh thick asparagus spears, trimmed
• 8 ounces fresh sugar snap peas, trimmed
• 1 bunch multicolored baby carrots (8 to 10 carrots), trimmed and halved lengthwise
• 1 bunch multicolored radishes (8 to 10 radishes), trimmed and halved lengthwise
• 3 tablespoons olive oil

Description

1. Preheat grill to medium (350°F to 400°F). Arrange wood chips on a large sheet of heavy-duty aluminum foil; crimp all sides of foil to make a tightly sealed packet. Pierce top of foil several times using a knife (this will allow smoke to escape the packet). Place packet on unoiled grates; grill, covered, until smoke starts to appear, about 5 minutes.

2. Arrange onion on a large double-layered piece of foil; fold up edges of foil to make a "bowl." Drizzle onion with butter; sprinkle with thyme and ½ teaspoon of the salt. Stir to coat. Place onion mixture in foil "bowl" on unoiled grates; grill, covered, stirring occasionally, until onion is almost tender, about 20 minutes. Remove onion "bowl" and wood chip packet from grill. Increase grill temperature to medium-high (400°F to 450°F).

3. Stir together warm onion mixture, cream cheese, sour cream, Worcestershire, pepper, and ¼ teaspoon of the salt in a bowl until well combined. Fold in chives.

4. Toss together asparagus, snap peas, carrots, radishes, and oil on a large baking sheet; sprinkle evenly with remaining ½ teaspoon salt. Arrange carrots and radishes (cut side down) and asparagus on unoiled grates; arrange snap peas on a mesh or silicone grill mat on unoiled grates. Cover grill. Grill carrots and radishes, covered, until tender-crisp and grill marks appear on cut sides, about 3 minutes. Grill asparagus and peas, covered, turning or stirring occasionally, until tender-crisp, about 3 minutes. Serve grilled vegetables alongside dip.