Smoked Gouda Onion Dip (Printer Version)

Creamy smoked Gouda and caramelized onions blend into a warm, golden dip topped 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 Prepare:

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 Suggestions:

01 -
  • It feels fancy enough to impress, but honest enough that you won't stress making it.
  • The smoked Gouda gives you that restaurant-quality depth without any complicated technique.
  • You can prep it the night before and just slide it into the oven when guests arrive.
02 -
  • Softening the cream cheese first is non-negotiable—trying to blend cold cream cheese into sour cream is a battle you'll lose.
  • The onions must caramelize slowly over medium heat; rushing them on high heat burns the garlic and tastes bitter.
  • Don't skip the 10-minute rest after baking; it helps the dip set enough to not immediately run all over your serving platter.
03 -
  • Use a microplane or box grater to grate your Gouda fresh from the block—pre-shredded cheese has anti-caking agents that can make the dip slightly grainy.
  • If your dip seems too thick, don't add more sour cream; instead, whisk in a tablespoon of heavy cream at a time until you reach the consistency you want.
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