Smoked Gouda Cheese Dip
Servings: 8 servings
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Gouda tips: If the Gouda comes in wax, remove it and discard. Cut away the rind with a knife before shredding the cheese. Cold cheese is easier to grate.
Storage: To store leftover Gouda dip, transfer it into an airtight container. Keep the container tightly sealed and store it in the refrigerator for 3-4 days. This dip can be frozen but the texture may change slightly.
Dip vs. Spread: Serve the dip chilled for a firmer texture with a spreader knife or bring the dip to room temperature before serving for a softer dip.
