Smoked Gouda Onion Dip (Printer-friendly)

Creamy smoked Gouda and caramelized onions bake into a warm, bubbly dip perfect for serving with chips or fresh vegetables.

# 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

# How to Make It:

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 Advice:

01 -
  • The smoked Gouda gives you that campfire richness without any actual smoke or grill work.
  • It holds its creamy texture even after sitting out during a long gathering, never turning watery or stiff.
  • You can make it the night before and just pop it in the oven when guests arrive.
  • Everyone always asks for the recipe, which makes you feel like a kitchen genius.
02 -
  • If your cream cheese is still cold, the dip will never get smooth no matter how long you mix it.
  • Don't skip the cooling time for the onions, adding them hot can curdle the cream cheese and ruin the texture.
  • Taste the mixture before baking because once it's in the oven, you can't fix underseasoned dip.
03 -
  • Grate your own Gouda instead of buying pre-shredded, the anti-caking agents in bagged cheese can make the dip grainy.
  • Use a shallow baking dish rather than a deep one so you get more of that golden, bubbly top surface.
  • If the dip starts to brown too fast, tent it loosely with foil for the last few minutes of baking.
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