Smoked Gouda & Onion Dip (Print)

Smoky Gouda meets caramelized onions in this warm, creamy dip that's perfect for sharing.

# What You'll 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

# Directions:

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 to 7 minutes until translucent and starting to caramelize.
04 - Stir in the minced garlic and cook for 1 to 2 minutes more, being careful not to burn the garlic. 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 and garlic, plus 2 tablespoons of chopped chives, mixing well.
08 - Transfer the mixture to an oven-safe baking dish and spread evenly.
09 - Bake for 20 to 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 gives you that campfire richness without any actual smoking required.
  • It holds its heat long enough that latecomers still get a warm, gooey scoop.
  • You can make it the night before and just slide it in the oven when guests arrive.
02 -
  • If you skip caramelizing the onions properly, you'll end up with a dip that tastes flat and slightly crunchy in all the wrong places.
  • Letting the dip rest after baking isn't just for safety, it actually helps the flavors settle and makes it easier to scoop.
03 -
  • Grate the Gouda yourself instead of buying pre-shredded, it melts so much better without all those anti-caking agents.
  • Taste the dip before baking and adjust the salt and pepper, because once it's in the oven, there's no going back.
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