Smoked Gouda & Onion Dip (Printable)

Creamy smoked Gouda and sour cream swirl with golden caramelized onions, baking until bubbly and golden.

# Ingredient List:

→ Dairy

01 - 1 ½ cups smoked Gouda cheese, grated
02 - 8 oz cream cheese, softened
03 - 1 cup sour cream

→ Vegetables & Aromatics

04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh chives, chopped

→ Seasonings & Flavorings

07 - 1 teaspoon Worcestershire sauce
08 - 1 teaspoon Dijon mustard
09 - ½ teaspoon black pepper
10 - ½ teaspoon salt
11 - 1 tablespoon olive oil

→ For Serving

12 - Tortilla chips or assorted fresh vegetables

# How To Make:

01 - Preheat oven to 350°F.
02 - Heat olive oil in a medium skillet over medium heat until shimmering. Add finely chopped onion and sauté for 5 to 7 minutes until translucent and beginning to caramelize.
03 - Stir in minced garlic and cook for 1 to 2 minutes, being careful not to burn. Remove from heat and allow to cool slightly.
04 - In a large mixing bowl, beat together cream cheese and sour cream until smooth and well combined.
05 - Add grated smoked Gouda, Worcestershire sauce, Dijon mustard, black pepper, and salt to the cheese mixture. Mix thoroughly until all ingredients are evenly distributed.
06 - Fold in the sautéed onions, garlic, and 2 tablespoons of chopped chives. Mix gently until well incorporated.
07 - Transfer the mixture to an oven-safe baking dish and spread evenly into an even layer.
08 - Bake for 20 to 25 minutes until the dip is heated through, bubbling at the edges, and golden on top.
09 - Remove from oven and allow to cool for 10 minutes before serving.
10 - Garnish with additional fresh chives if desired. Serve warm with tortilla chips or fresh-cut vegetables.

# Expert Hints:

01 -
  • The smoked Gouda gives you that campfire depth without any actual smoking or fuss.
  • It bakes into a bubbly, golden crust that makes people think you spent hours on it.
  • You can make it the night before and just pop it in the oven when guests arrive.
  • It works as well with crunchy vegetables as it does with chips, so everyone finds something to love.
02 -
  • If you skip softening the cream cheese, you'll end up with lumps that are hard to smooth out, so plan ahead or use the microwave carefully.
  • Don't let the garlic cook too long or it will turn bitter and overpower the smoky sweetness of the Gouda.
  • Letting the dip rest after baking isn't optional, it firms up just enough to cling to your chips instead of sliding off.
03 -
  • Grate the Gouda while it's cold from the fridge, it's easier to handle and melts more evenly.
  • If the top isn't as golden as you'd like, switch the oven to broil for the last 2 minutes, watching closely to avoid burning.
  • Stir the dip gently halfway through baking if you want an ultra-creamy texture throughout.
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