Smoked Gouda Onion Dip (Printer Version)

Creamy blend of smoked Gouda, sour cream, and golden caramelized onions baked until bubbly. Garnished 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 - Set oven temperature to 350°F (175°C).
02 - In a medium skillet over medium heat, add olive oil and heat until shimmering. Add finely chopped onion and sauté for 5–7 minutes until translucent and beginning to caramelize.
03 - Stir in minced garlic and cook for 1–2 minutes more, being careful not to burn. Remove from heat and allow to cool slightly.
04 - In a large mixing bowl, beat together cream cheese and sour cream until smooth.
05 - Add grated smoked Gouda, Worcestershire sauce, Dijon mustard, black pepper, and salt. Mix until thoroughly combined.
06 - Fold in sautéed onions, garlic, and 2 tablespoons chopped chives, mixing well.
07 - Transfer the mixture to an oven-safe baking dish and spread evenly.
08 - Bake for 20–25 minutes until the dip is hot, bubbling, and golden on top.
09 - Remove from oven and allow to cool for 10 minutes. Garnish with additional chives if desired.
10 - Serve warm with tortilla chips or fresh-cut vegetables.

# Expert Advice:

01 -
  • The smoked Gouda brings a depth that makes people think you spent hours on it when you really didn't.
  • It stays warm and creamy long enough for guests to come back for seconds without reheating.
  • You can make it the night before and just pop it in the oven when people arrive.
  • Every bite has that perfect balance of tangy sour cream, sweet caramelized onion, and smoky cheese.
02 -
  • If your cream cheese is cold, it will never blend smoothly no matter how hard you stir, so let it sit out for at least 30 minutes before you start.
  • Don't skip the resting time after baking, the dip will be molten lava hot and the flavors need a few minutes to settle and deepen.
  • Grate your own Gouda instead of buying pre-shredded, the anti-caking agents in bagged cheese can make the dip grainy and prevent it from melting properly.
03 -
  • Use a cast iron skillet or ceramic dish for baking, they hold heat longer and keep the dip warm through the whole party.
  • If the top isn't as golden as you want after 25 minutes, switch the oven to broil for 1 to 2 minutes and watch it closely so it doesn't burn.
  • Leftover dip reheats beautifully in the microwave or oven, and it also makes an incredible grilled cheese filling the next day.
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