Smoked Gouda and Onion Dip (Printable)

Warm, creamy smoked Gouda blended with golden onions and garlic for the ultimate party appetizer.

# 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 plus more for garnish

→ 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:

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 Tips:

01 -
  • The smoked Gouda adds a depth that feels fancy but requires no special technique.
  • It bakes into a bubbly, golden crust that looks impressive straight from the oven.
  • You can make it a day ahead and just pop it in when guests arrive.
  • Even picky eaters who claim they dont like onions come back for more.
02 -
  • Do not skip softening the cream cheese completely, or you will fight lumps that never quite disappear.
  • Let the onions cool before mixing them in, or the heat can make the cream cheese too loose and runny.
  • If the top browns too quickly, tent the dish loosely with foil for the last few minutes of baking.
03 -
  • Grate the Gouda yourself instead of buying pre shredded cheese, which often contains anti caking agents that prevent smooth melting.
  • Taste the mixture before baking and adjust the salt or pepper, since different brands of cheese and Worcestershire vary in saltiness.
  • Use a shallow baking dish rather than a deep one so you get more of that coveted golden, bubbly top surface.
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