Smoked Gouda Onion Dip (Print)

Creamy smoked Gouda and caramelized onions baked until golden and bubbly, topped with fresh chives.

# What You 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 tbsp fresh chives, chopped

→ Seasonings & Flavorings

07 - 1 tsp Worcestershire sauce
08 - 1 tsp Dijon mustard
09 - ½ tsp black pepper
10 - ½ tsp salt
11 - 1 tbsp olive oil

→ For Serving

12 - Tortilla chips or assorted fresh vegetables

# Directions:

01 - Preheat oven to 350°F (175°C).
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, being careful 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.

# Helpful Hints:

01 -
  • The smoked Gouda melts into this rich, golden layer that tastes like campfire comfort in a bowl.
  • You can prep the whole thing a day ahead and just slide it into the oven when guests arrive.
  • It works as well with carrot sticks as it does with tortilla chips, so everyone finds something to dip.
  • The caramelized onions add a subtle sweetness that balances the sharpness of the cheese.
02 -
  • If you skip cooling the onions before mixing them in, the heat can make the cream cheese separate and turn the dip greasy.
  • Grate your own Gouda instead of buying pre-shredded because the anti-caking agents can keep it from melting smoothly.
  • Don't overbake or the dip will dry out and lose that creamy texture everyone loves.
03 -
  • Assemble the dip up to 24 hours ahead, cover it tightly, and refrigerate until you're ready to bake.
  • Use a shallow baking dish instead of a deep one so you get more of that golden, bubbly top everyone fights over.
  • Taste the mixture before baking and adjust the salt and pepper, remembering the flavors will concentrate slightly in the oven.
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