Smoked Gouda Cheddar Bacon Dip
This hot smoked gouda dip combines gouda, two kinds of cheddar, cream cheese and bacon for a thick, creamy dip that's especially good with soft pretzels.
Servings: 8
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.
Freshly shredded cheese melts more smoothly than most pre-shredded cheese and gives the dip a creamier texture.
Notes
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.
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
Calories: 182kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 274mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 513IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 1mg
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