Smoked Gouda & Onion Dip (Printable)

Creamy smoked Gouda and sour cream blend with caramelized onions, baked until golden and bubbly. Ideal warm appetizer for gatherings.

# 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

# Preparation Steps:

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, taking care 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 Suggestions:

01 -
  • The smoked Gouda gives you restaurant-level flavor without any fancy techniques or hard-to-find ingredients.
  • It bakes into a bubbly, golden crust that makes everyone lean in closer to the table.
  • You can make it hours ahead and just pop it in the oven when guests arrive, leaving you free to actually enjoy the party.
  • Leftovers reheat beautifully and taste even smokier the next day, if there are any left.
02 -
  • Let your cream cheese sit on the counter for at least 30 minutes before mixing, or you'll battle lumps no matter how hard you stir.
  • Don't rush the onions, that slow caramelization is where the sweetness and depth come from, and it's worth every extra minute.
  • If the top starts browning too fast, tent the dish loosely with foil for the last few minutes of baking.
03 -
  • Grate your own Gouda instead of buying pre-shredded cheese, it melts smoother and tastes infinitely better without any added anti-caking agents.
  • Taste the mixture before baking and adjust the salt and pepper, especially if your Gouda or Worcestershire sauce is particularly salty.
  • Let the dip cool for the full 10 minutes before serving, it thickens as it rests and becomes much easier to scoop without sliding off your chip.
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