Smoked Gouda and Caramelized Onion Dip
A rich and balanced dip featuring smoky Gouda and slow-caramelized onions, perfect for gatherings or as a holiday appetizer.
Ingredients
For the Dip
- 2 tablespoons unsalted butter For sweet, even browning; olive oil can be used but butter builds flavor.
- 2 large yellow onions, thinly sliced Yellow onions caramelize best; sweet onions will be milder.
- 1/2 teaspoon salt Aids in drawing out moisture and building flavor.
- 1/4 teaspoon black pepper Seasoning for the onions.
- 8 ounces smoked Gouda, shredded The star: smoky and melty. Substitute sharp cheddar for a different sharpness.
- 4 ounces cream cheese, softened Adds structure and creaminess.
- 1/2 cup sour cream Keeps the dip tangy and silky.
- 1/4 cup mayonnaise Contributes richness and stability while baking.
- 1 clove garlic, minced For a background savory note; roasted garlic is a nice alternative.
- 1 tablespoon fresh chives, chopped For bright, oniony garnish.
Instructions
Preparation
- Melt the butter in a large skillet over medium-low heat.
- Add the thinly sliced onions, sprinkle with salt and pepper. Stir to coat.
- Cook the onions slowly, stirring every few minutes for 30-40 minutes until they are deeply golden and jammy.
- If the onions start to stick, add a splash of water or a bit more butter.
- While the onions finish, preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded smoked Gouda, cream cheese, sour cream, mayonnaise, and minced garlic. Stir until smooth.
- Fold the caramelized onions into the cheese mixture, reserving a few spoonfuls for topping.
- Transfer everything to a small baking dish and smooth the top.
- Bake for 20-25 minutes, until the dip is bubbly and the top is lightly golden.
- Remove from the oven and garnish with fresh chopped chives before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days. Freezing is also an option for up to 2 months. Reheat in a 350°F oven or microwave.