Smoked Gouda & Onion Dip (Print Version)

Creamy, smoky dip featuring Gouda, sour cream, and caramelized onions baked until golden and bubbly.

# Ingredient List:

→ 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

# Steps:

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

# Expert Tips:

01 -
  • The smoked Gouda adds a rich, mellow smokiness that makes every bite feel indulgent without being heavy.
  • It comes together quickly but bakes into something that looks and tastes like you spent all afternoon in the kitchen.
  • Leftovers reheat beautifully, and honestly, cold spoonfuls straight from the fridge are dangerously good.
02 -
  • Soften the cream cheese fully at room temperature, or it will leave lumps no matter how much you beat it.
  • Dont skip caramelizing the onions, because that slow sweetness is what balances the smokiness of the Gouda and makes the dip unforgettable.
  • Let the dip rest for 10 minutes after baking, or youll burn your mouth and miss the flavors entirely.
03 -
  • Grate the Gouda yourself instead of buying pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting.
  • Use a shallow baking dish rather than a deep one, so the top gets golden and bubbly while the inside stays creamy.
  • If the dip starts to look dry or separated while baking, stir in a tablespoon of milk or cream when it comes out of the oven to bring it back together.
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