Smoked Gouda Onion Dip (Printable)

Warm, creamy dip featuring smoked Gouda, caramelized onions, and garlic, 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

# How-To Steps:

01 - Preheat oven to 350°F.
02 - In a medium skillet over medium heat, add olive oil and heat until shimmering.
03 - Add finely chopped onion and sauté for 5 to 7 minutes until translucent and starting to caramelize.
04 - Stir in minced garlic and cook for 1 to 2 minutes more, being careful not to burn. Remove from heat and let cool slightly.
05 - In a large mixing bowl, beat together cream cheese and sour cream until smooth.
06 - Add grated smoked Gouda, Worcestershire sauce, Dijon mustard, black pepper, and salt. Mix until thoroughly combined.
07 - Fold in sautéed onions, garlic, and 2 tablespoons chopped chives, mixing well.
08 - Transfer mixture to an oven-safe baking dish and spread evenly.
09 - Bake for 20 to 25 minutes, or until hot, bubbling, and golden on top.
10 - Remove from 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 any actual smoke or grill work.
  • It comes together in under an hour but tastes like you fussed over it all day.
  • Leftovers reheat beautifully and make an absurdly good grilled cheese filling the next morning.
02 -
  • Don't rush the onions, low and slow caramelization is what transforms them from sharp to sweet and jammy.
  • Taste your dip before baking and adjust the salt, smoked Gouda varies in saltiness depending on the brand.
  • If the top browns too quickly, tent the dish loosely with foil for the last few minutes of baking.
03 -
  • Grate the Gouda while it's cold from the fridge, it's much easier to handle and won't turn into a sticky mess.
  • Use a shallow baking dish rather than a deep one so you get more of that golden, bubbly top everyone fights over.
  • If you don't have smoked Gouda, regular Gouda plus a pinch of smoked paprika will give you a similar flavor profile.
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