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This smoked gouda cheddar bacon dip is warm, creamy and loaded with plenty of smoky cheese and bacon. Smoked gouda is mixed with two kinds of cheddar, cream cheese and sour cream, with garlic, green onions and bacon adding even more flavor. I enjoy serving it with warm soft pretzels because they’re sturdy enough for the thick cheese dip. It takes about 20 minutes from start to finish.
Why You’ll Love It
This hot smoked gouda dip combines three cheeses with cream cheese, sour cream and bacon for a thick, creamy dip that’s made for scooping up with warm pretzels.
Three kinds of cheese: Smoked gouda plus mild and spicy cheddar give the dip more depth than using a single cheese.
Smoky and savory: Bacon plays especially well with the smoked gouda, while green onion and garlic cut through the richness.
Ready in 20 minutes: Mix everything together and bake until the cheeses are hot and melted.
Thick enough for dipping: The cream cheese and sour cream give this dip enough body to hold onto soft pretzels, crackers and vegetables.
You might also like loaded mac and cheese, bacon cheeseburger sliders, a cranberry orange cheese ball or caramel apple pretzel bites.
Smoked Gouda and Bacon Dip Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Smoked gouda: This is the cheese that really defines the dip, so I wouldn’t substitute all of it. Buy it in a block and shred it yourself for the smoothest melt.
Cheddar cheese: A combination of mild and spicy cheddar adds more cheese flavor without overpowering the smoked gouda. You can adjust the ratio depending on how much heat you want.
Cream cheese and sour cream: These make the dip creamy and give it enough body to cling to a pretzel. I prefer full-fat cream cheese here for the texture.
Bacon: Bacon bits work, but freshly cooked and crumbled bacon is another option. Save a little for the top so you still get some crisp bacon in each serving.
How to Make Hot Smoked Gouda Bacon Dip
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Shred the cheese: Shred the smoked gouda and both cheddar cheeses and combine them in a bowl.
Mix the dip: In another bowl, combine the cream cheese, sour cream, green onions, bacon, garlic, onion powder, and black pepper. Reserve a little green onion and bacon for topping, then stir in the shredded cheeses.
Bake: Spread the mixture in a cast iron skillet or baking dish and bake for about 15 minutes, stirring halfway through.
Adjust the consistency: Stir in a splash of heavy cream if the dip is thicker than you’d like.
Finish and serve: Top with the reserved bacon and green onions and let the dip cool slightly before serving with pretzels.
Substitutions and Variations
Change the cheddar: Sharp cheddar can replace the mild or spicy cheddar if you want a stronger cheese flavor.
Use fresh bacon: Cooked and crumbled bacon works in place of bacon bits. Make sure it’s crisp and well drained before adding it.
Add some heat: Add cayenne, chili powder or finely diced jalapeño if you want a spicier cheese dip.
Try another smoked cheese: Smoked cheddar can replace part of the gouda, but I’d keep at least some smoked gouda so the dip retains its signature flavor.
Serving Suggestions
With other dips: Other appetizer recipes that pair well with it are jalapeño popper rolls and crab cake egg rolls.
As a snack: Enjoy this smoked cheese dip with pretzels or your preferred dippers. If you want something contrasting, serve up a poke cake cupcake too!
With drinks: This pretzels and cheese appetizer goes really well with a nice cold beer or with cream soda.
How to Store
Store: Refrigerate leftover dip in an airtight container for up to 3 days.
Freeze: I don’t recommend freezing this dip because the dairy can separate and become grainy once thawed.
Reheat: Warm it gently in the oven until heated through. If it has thickened in the refrigerator, stir in a small splash of heavy cream.
Top Tips
Shred the cheese yourself: Block cheese generally melts more smoothly than pre-shredded cheese, which often contains anti-caking ingredients.
Keep the smoked gouda: You can play around with the cheddar, but I wouldn’t replace all the smoked gouda. Its smoky flavor is what makes this dip different from a basic cheddar cheese dip.
Adjust the consistency: If the dip is thicker than you want after baking, stir in a splash of heavy cream until it’s right for dipping.
Give it a few minutes before serving: I usually let it sit for about 10 minutes after it comes out of the oven. It stays plenty warm, but you’re less likely to burn your mouth on molten cheese.
Smoked Gouda Cheddar Bacon Dip FAQs
This is meant to be a fairly thick dip that will hold onto pretzels. If it’s thicker than you’d like, stir in heavy cream a little at a time until you reach the consistency you want.
Soft pretzels are my first choice, but toasted baguette slices, sturdy crackers, tortilla chips, celery and carrots all work. Avoid very thin chips since this is a thick cheese dip and they can break when you scoop it.
Smoked Gouda and Cheddar Bacon Dip Recipe
Smoked Gouda Cheddar Bacon Dip
Equipment
- Cast Iron Skillet or Baking Dish
Ingredients
- 2 Ounces gouda cheese, smoked
- 2 Ounces cheddar cheese, spicy
- 2 Ounces cheddar cheese, mild
- 4 Ounces cream cheese
- ½ Cup sour cream
- ½ Cup green onions, sliced
- ¼ Cup bacon bits
- 1 Teaspoon garlic, minced
- 1 Teaspoon onion powder
- 1 Teaspoon black pepper
Optional for Thinning:
- 1 Tablespoon heavy cream
Instructions
- Preheat the oven to 400°F.
- Shred the blocks of cheese and combine in a bowl.
- In a separate bowl, combine the cream cheese, sour cream, green onions, bacon, garlic, onion powder, and black pepper. Reserve 1 Tablespoon each of the green onions and bacon for topping.
- Next, combine both bowls. Mix well.
- Add to a cast iron skillet. Place into the oven and bake for 15 minutes. Stop to stir halfway through.
- Add heavy cream and stir if cheese is too thick (optional).
- Top with remaining green onions and bacon bits.
- Serve with pretzels.
Notes
Keep the smoked gouda: You can play around with the cheddar, but I wouldn’t replace all the smoked gouda. Its smoky flavor is what makes this dip different from a basic cheddar cheese dip.
Adjust the consistency: If the dip is thicker than you want after baking, stir in a splash of heavy cream until it’s right for dipping.
Give it a few minutes before serving: I usually let it sit for about 10 minutes after it comes out of the oven. It stays plenty warm, but you’re less likely to burn your mouth on molten cheese.
Nutrition
This smoked gouda cheddar bacon dip is thick, creamy and smoky, with plenty of bacon and green onion mixed through it. I think warm soft pretzels are especially good with it because they stand up to the thick cheese dip without breaking. If you have leftovers, try reheating them and spooning the dip over a baked potato or roasted vegetables.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
That dip recipe is the best one I’ve had, especially for a cheese lover!
Loved this recipe. I will be making it again for sure! 🙂
Nothing can compare to the flavor of smoked Gouda. Ever!!
You had me at gouda! I have to make this asap!
What a great little appetizer for a gathering or party. Perfect for a night around the firepit!
I would eat this all myself! yum