Smoked Gouda Onion Dip (Printable Version)

Warm, creamy smoked Gouda dip with golden caramelized onions, perfect for parties and gatherings.

# 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 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

# Directions:

01 - Preheat your oven to 350°F.
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 Advice:

01 -
  • The smoked Gouda melts into creamy waves with just enough sharpness to keep you reaching for another scoop.
  • Caramelized onions add a natural sweetness that balances the tang beautifully without extra sugar.
  • It bakes into a golden, bubbling masterpiece that looks impressive but comes together in under an hour.
  • Leftovers reheat like a dream and taste even better the next day once the flavors have mingled overnight.
02 -
  • Let the cream cheese soften completely at room temperature before mixing, or youll end up with stubborn lumps no amount of stirring will fix.
  • Dont skip cooling the onions and garlic before folding them in, adding them hot can cause the cream cheese to separate and turn grainy.
  • Grate the Gouda yourself instead of buying pre shredded, the anti caking agents in bagged cheese prevent it from melting smoothly into that creamy, stretchy texture.
  • If the top starts browning too fast, tent the dish loosely with foil for the last few minutes so the inside heats through without burning the surface.
03 -
  • Use a cast iron skillet to caramelize the onions, the even heat distribution helps them brown beautifully without burning in spots.
  • Taste the dip before baking and adjust the salt or pepper, once its in the oven you cant fix underseasoning.
  • For a crispy top, switch the oven to broil for the last 2 minutes, but watch it closely so it doesnt go from golden to burnt in seconds.
  • If youre making this for a party, keep it warm in a slow cooker on low so guests can graze without it cooling down and losing that melty appeal.
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