Smoked Gouda Onion Dip (Print)

Smoky Gouda blends with caramelized onions in this warm, creamy dip finished with fresh chives.

# 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 (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, 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 Tips:

01 -
  • The smoked Gouda gives you that campfire richness without ever lighting a match.
  • It bakes up bubbly and golden, so it looks as impressive as it tastes.
  • You can make it hours ahead and just pop it in the oven when guests arrive.
  • It works for fancy dinner parties and casual game nights with equal enthusiasm.
02 -
  • If you skip softening the cream cheese, you'll end up with stubborn chunks no amount of stirring will fix.
  • Don't rush the onions, they need time to caramelize gently or they'll taste sharp instead of sweet.
  • Let the dip rest after baking, it continues to thicken as it cools and becomes easier to scoop.
03 -
  • Grate the Gouda yourself instead of buying pre-shredded, it melts smoother and tastes fresher.
  • If the top isn't as golden as you'd like, switch the oven to broil for the last minute, but watch it like a hawk.
  • Use a shallow baking dish instead of a deep one so you get more of that crispy, bubbly top everyone fights over.
Return