Smoked Onion Dip

From Heath Riles
INGREDIENTS:

•     2 blocks of Cream Cheese
•     2 medium Onions
•     1 Poblano Pepper
•     Heath Riles BBQ Garlic Butter Rub
•     Heath Riles BBQ Simple Citrus Rub
•     Reduced Sodium Beef Broth Concentrate
•     Lea & Perrins Worcestershire
•     1 cup of Mayo
•     Grated Parmesan Cheese 5 oz
•     Mixed Cheese, Mac & Cheese blend, 6 oz

DIRECTIONS:

1.     Get grill up to temperature, we used the Traeger Timberline Pellet Grill at 350º.
2.     Score cream cheese and place in cast iron skillet, season with Garlic Butter Rub and Simple Citrus Rub.
3.     Score onions, season with Garlic Butter Rub, Simple Citrus Rub, Beef Broth Concentrate and Worcestershire.
4.     Cook cream cheese, onions and poblano pepper at 350º for 30 minutes.
5.     Remove from grill.
6.     Chop poblano pepper, remove seeds if you wish, and onion.
7.     Mix chopped pepper, onion, cream cheese, 1 cup of mayo, 5 oz parmesan and 6 oz of mixed cheese together.
8.     Season with Garlic Butter Rub & Simple Citrus Rub.
9.     Return to grill for 30-45 minutes or until bubbly