Smoked Gouda & Onion Dip (Printable Copy)

Warm, creamy smoked Gouda dip with caramelized onions and garlic, ready in under an hour.

# What You Need:

→ Dairy

01 - 1½ 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 your oven to 350°F.
02 - In a medium skillet over medium heat, add olive oil and heat until shimmering.
03 - Add the finely chopped onion and sauté for 5–7 minutes until translucent and starting to caramelize.
04 - Stir in the minced garlic and cook for 1–2 minutes more, taking care not to burn. Remove from heat and let cool slightly.
05 - In a large mixing bowl, beat together the cream cheese and sour cream until smooth.
06 - Add the grated smoked Gouda, Worcestershire sauce, Dijon mustard, black pepper, and salt. Mix until thoroughly combined.
07 - Fold in the sautéed onions, garlic, and 2 tablespoons of chopped chives, mixing well.
08 - Transfer the mixture to an oven-safe baking dish and spread evenly.
09 - Bake for 20–25 minutes, or until the dip is hot, bubbling, and golden on top.
10 - Remove from the oven and allow to cool for 10 minutes. Garnish with additional chives if desired.
11 - Serve warm with tortilla chips or fresh-cut vegetables.

# Expert Advice:

01 -
  • The smoked Gouda melts into creamy waves that taste fancy but come together in one bowl.
  • You can prep it the night before and just slide it into the oven when people show up.
  • It works as well with carrot sticks as it does with chips, so everyone finds something to scoop with.
02 -
  • Softening the cream cheese fully before mixing is the only way to avoid lumps, so leave it out for at least an hour.
  • Don't skip cooling the onions before folding them in, or the heat will make the cheese mixture runny.
  • Baking too hot or too long can cause the dip to separate, so trust the 350°F mark and watch for bubbles.
03 -
  • Grate the Gouda yourself instead of buying pre shredded, it melts smoother and tastes fresher.
  • Use a shallow baking dish so you get more golden, bubbly surface area and less deep, undercooked center.
  • If the top browns too fast, tent it loosely with foil for the last few minutes of baking.
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