Smoked Gouda & Onion Dip (Print Version)

Smoky Gouda and caramelized onions bake into a bubbly, golden appetizer perfect for entertaining with chips or veggies.

# What You’ll Need:

→ Dairy

01 - 1 ½ 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.

# Additional Tips::

01 -
  • The smoked Gouda melts into something almost luxurious, turning a simple dip into the kind of thing people remember.
  • It comes together in under an hour and tastes like you've been fussing over it all day.
  • You can make it ahead, which means less stress and more time enjoying your guests.
02 -
  • Don't skip caramelizing the onions—it transforms them from sharp to sweet and makes the whole dip taste more sophisticated than the ingredient list suggests.
  • If you're making this ahead, assemble everything but don't bake it yet, cover it tightly, and refrigerate for up to 24 hours—just add 5 extra minutes to your baking time since it'll be cold going in.
03 -
  • Buy your smoked Gouda from a cheese counter if possible—they'll grate it for you, and the quality is almost always better than pre-shredded.
  • The secret that changed everything for me was using just a touch more garlic than I thought I needed and toasting it separately so it softens completely without overpowering the smoke flavor of the cheese.
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