Smoked Gouda & Onion Dip (Printable)

Creamy smoked Gouda meets golden caramelized onions in this warm, bubbly dip perfect for serving with chips or crisp vegetables.

# 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, plus more for garnish

→ 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:

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 5–7 minutes until translucent and starting to caramelize.
04 - Stir in 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 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 the sautéed onions, garlic, and 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 oven and allow to cool for 10 minutes. Garnish with additional chives if desired.
11 - Serve warm with tortilla chips or fresh-cut vegetables.

# Top Tips:

01 -
  • The smoked Gouda gives you all the cozy flavor without firing up a grill or smoker.
  • It comes together fast enough for a last-minute gathering but tastes like you planned it for weeks.
  • Leftovers reheat beautifully, though they rarely make it to the next day in my house.
02 -
  • If your cream cheese is cold, it will never blend smoothly no matter how hard you beat it, so leave it on the counter for at least an hour.
  • Rushing the onions means they stay sharp and crunchy instead of sweet and soft, patience here pays off in every bite.
03 -
  • Grate the Gouda yourself instead of buying pre-shredded, the texture melts more evenly and the flavor is brighter.
  • If the top isn't as golden as you'd like after baking, run it under the broiler for a minute, but watch it like a hawk so it doesn't burn.
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