Smoked Gouda and Onion Dip (Printable)

Warm, creamy blend of smoked Gouda and caramelized onions, baked until golden and bubbly.

# What you 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 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 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 adds a campfire-like depth that makes every bite feel richer and more interesting than typical cheese dips.
  • It bakes into a golden, bubbling masterpiece that looks impressive but requires almost no skill to pull off.
  • You can make it a full day ahead and just pop it in the oven when guests arrive, which has saved me more times than I can count.
  • The caramelized onions give it a sweet, savory backbone that balances the tang of the sour cream perfectly.
02 -
  • If your cream cheese is cold and firm, the dip will have stubborn lumps no matter how much you mix, so let it sit on the counter for at least 30 minutes before you start.
  • Don't rush the onions, cooking them too fast on high heat will leave them sharp and crunchy instead of sweet and mellow.
  • Letting the dip rest after baking isn't optional, it needs those 10 minutes to set up or it'll be soupy and hard to scoop.
03 -
  • Grate the Gouda yourself instead of buying pre-shredded, the texture melts smoother and the flavor is noticeably fresher.
  • If the top isn't browning enough after 25 minutes, switch the oven to broil for the last 2 minutes and watch it closely so it doesn't burn.
  • Taste the dip before baking and adjust the salt, some smoked cheeses are saltier than others and you might need less than you think.
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