Smoked Gouda & Onion Dip (Printable)

Warm, creamy dip featuring smoked Gouda and caramelized onions, ideal for parties and 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

# 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 5–7 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 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 20–25 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 Hints:

01 -
  • It tastes fancy but uses ingredients you probably already have tucked in your fridge.
  • The smoked Gouda brings that campfire richness without any actual smoke or grill required.
  • You can make it hours ahead and just pop it in the oven when guests arrive.
  • Leftovers reheat beautifully and taste even better the next day on toast.
02 -
  • Don't rush the onions, low and slow caramelization is what gives this dip its sweet backbone.
  • Let the dip cool for the full ten minutes or the texture will be too loose and runny to scoop.
  • If you're making it ahead, refrigerate unbaked and add an extra five minutes to the oven time.
03 -
  • Grate your own Gouda instead of buying pre shredded, the anti caking agents in bagged cheese can make the dip grainy.
  • Taste the dip before baking and adjust the salt, baking will concentrate flavors but won't add seasoning.
  • If the top isn't browning, switch your oven to broil for the last two minutes and watch it closely.
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