Smoked Gouda & Onion Dip (Printable Version)

Creamy smoked Gouda and caramelized onions create this warm, bubbling dip perfect for any gathering.

# 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

# How to Prepare:

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 Suggestions:

01 -
  • The smoked Gouda adds a rich, mellow smokiness without needing a grill or any fancy equipment.
  • It bakes into a golden, bubbly masterpiece that makes everyone think you spent way more time than you actually did.
  • You can make it the night before and just pop it in the oven when guests arrive.
02 -
  • Don't skip caramelizing the onions, raw onions will release too much water and make the dip soupy.
  • Make sure your cream cheese is fully softened or you'll end up with lumps no amount of stirring will fix.
  • Let the dip rest after baking, it will firm up just enough to cling to your chip instead of sliding off.
03 -
  • Grate your own Gouda instead of buying pre-shredded, it melts smoother and tastes fresher.
  • If the top starts browning too fast, tent the dish loosely with foil and keep baking until it's heated through.
  • Taste the mixture before baking and adjust the salt and pepper, it's your last chance to get the seasoning just right.
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