Smoked Gouda cheese dip is a cold dip made with cream cheese, sour cream, mayo, shredded Gouda, real bacon bits, and garlic powder.
This cheesy dip is a great spread or dip for crackers and fresh veggies. It's an easy appetizer to whip up for gatherings, whether it's a weekend potluck, a holiday season celebration, a game day football watch party, or casual backyard barbecues.
You'll love the creamy texture and savory, smoky taste. The sweet and salty bacon pairs perfectly with the smoked cheese. Add some green onions on top for a pop of color. If you like this, try my Velveeta Rotel dip.
This is a low-carb dip recipe. Serve it with tortilla chips, pita chips, crackers, bell peppers, carrot sticks, or pretzels. You can even make delicious celery boats.
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- Easy dip recipe: Just shred the cheese, mix the ingredients, and chill.
- Party appetizer: This is a cold dip recipe, perfect for making ahead and even transporting if needed.
- Simple ingredients: Five ingredients plus seasoning.
- Cream cheese: Softening cream cheese to room temperature makes it much easier to mix.
- Sour cream: Adds a tangy flavor and richness.
- Mayo: For a thick and creamy texture.
- Smoked Gouda: A wheel of Gouda or a wedge of Gouda that you can shred at home for a creamier texture than pre-shredded cheese. Pre-shredded cheese has a coating on it (like cellulose) to prevent caking, but this ingredient also makes the cheese less creamy.
- Real bacon bits: Crispy, savory bits of real bacon that add a smoky and meaty flavor. You can make your own crisp bacon or you can find packaged real bacon bits on the condiment aisle near the salad dressing.
- Garlic powder: Powdered garlic, for flavor.
- Kosher salt: A coarse salt.
- Black pepper: For flavor.
- Green onions (optional): Adds color and mild onion flavor.
See the recipe card for quantities.
In a medium bowl, use a hand mixer to combine the cream cheese, sour cream, and mayo until completely smooth.
Shred the Gouda cheese and add it to the bowl. Mix in the cheese, half of the bacon bits, garlic powder, salt, and pepper by hand with a spoon or silicone spatula until combined.
Top with the remaining bacon bits and sliced green onions (optional).
Chill for about 30 minutes before serving to let the flavors intensify. You can chill longer for a firmer cheese spread consistency.
Tips for Grating Gouda
Cut off the rind – Remove and discard any wax coating (sometimes Gouda comes in wax) and cut off the rind. The wax can be removed by hand, but you will need to cut away the rind with a knife. You can eat the rind but it can add a strange texture to the dip.
Cold cheese – Since Gouda can get very soft, it's best to shred cold cheese so it's more firm and easier to handle.
- Cream cheese: Substitute with Neufchâtel cheese or Greek cream chese for a similar creamy texture and flavor.
- Sour cream: Greek yogurt can be substituted.
- Mayo: Plain yogurt can be used in place of mayo, or the mayo can be skipped altogether in favor of more sour cream.
- Smoked Gouda: Regular Gouda cheese or cheddar cheese with a touch of liquid smoke can mimic the smoky flavor.
- Real bacon bits: For an extra salty crunch, add crisp bacon that has been crumbled into small pieces. You can also use vegetarian bacon bits for a meatless option.
- Garlic powder: Onion powder is a great alternative.
- Kosher salt: Replace with regular table salt, but use a slightly smaller amount due to its finer texture.
- Black pepper: White pepper will work as well.
- Red onion – For a Kroger smoked Gouda cheese dip copycat recipe, add a small amount of finely diced red onion. Kroger's version is only made with mayonnaise, smoked Gouda, and red onion. That's it!
- Healthier version – Use low-fat cream cheese, sour cream, and mayo to reduce total fat and calorie count. You can also make homemade turkey bacon bits.
- Spicy – For a spicy smoked Gouda dip, add 1 to 2 diced jalapeños and a dash or red pepper flakes.
Box grater – A box grater, hand grater, rotary grater, or food processor with a shredder disc to shred the Gouda cheese.
Mixing bowls – A medium bowl to mix the dip.
Hand mixer – To combine the cream cheese, sour cream, and mayo until completely smooth.
To store leftover smoked Gouda cheese dip, transfer it into an airtight container. Keep the container tightly sealed and store it in the refrigerator for up to 3-4 days.
This dip can be frozen but the texture may change slightly.
Serve chilled for a firmer texture with a cheese spreader, spreader knife, or butter knife, or bring the dip to room temperature before serving for a softer dip.
No, the wax is not edible. The rind on the other hand is edible but the texture is not smooth.
If you like this Gouda cheese dip recipe, bookmark these easy appetizers and easy dips.
Smoked Gouda Cheese Dip
- 8 ounces cream cheese softened
- ½ cup sour cream
- ½ cup mayo
- 8 ounces smoked Gouda
- ¼ cup real bacon bits divided
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 green onions sliced, optional for garnish
- In a medium bowl, use a hand mixer to combine the cream cheese, sour cream, and mayo until completely smooth.
- Shred the Gouda cheese and add it to the bowl. Mix in the cheese, half of the bacon bits, garlic powder, salt, and pepper by hand with a spoon or silicone spatula until combined.
- Top with the remaining bacon bits and sliced green onions (optional).
- Chill for about 30 minutes before serving to let the flavors intensify. You can chill longer for a firmer cheese spread consistency.
Food should not be left out at room temperature for more than two hours. If the temperature is above 90°F (32°C), food should not be left out for more than one hour.