Smoked Gouda Bacon Dip Recipe

Smoked Gouda Bacon Dip Recipe | Creamy, Cheesy Party Favorite

When I first made this smoked Gouda bacon dip, I was blown away by how easy it was and how quickly it disappeared at the table.

The smoky cheese, crispy bacon, and creamy base just work so well together.

I love making it when friends come over, and it always feels like a cozy comfort food dish.

Sometimes I even catch myself sneaking spoonfuls straight from the baking dish. If you’re looking for a dip that never fails, this is definitely the one!

Ingredients

Here’s what you’ll need to make this gooey, smoky dip at home:

• 2 cups smoked gouda cheese, shredded – always shred it fresh because pre-shredded doesn’t melt as smoothly.
• 1 (8-ounce) block cream cheese, softened – gives the dip its creamy body.
• 1/2 cup mayonnaise – adds richness and a velvety texture.
• 1/2 cup sour cream – balances everything with a little tang.
• 1/4 teaspoon crushed red pepper flakes – optional, but I like the gentle heat.
• 6 slices bacon, cooked and crumbled – smoky crunch in every bite.
• 4 tablespoons green onions, chopped – brightens up the heavy flavors.
• 1 small loaf French bread or crackers – perfect for dipping and scooping.

Note: This recipe makes 6–8 servings, just right for gatherings.

Variations

Want to change things up? Here are some tasty ideas:

• Use vegetarian bacon bits or skip bacon completely for a meat-free version.
• Swap in diced jalapeños or cayenne pepper if you love extra spice.
• Choose gluten-free crackers or crunchy veggie sticks for a gluten-free option.
• Try Gruyère or sharp cheddar if you want a different cheesy twist.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 40 minutes

Equipment You Need

• Mixing bowl – to combine all the ingredients.
• Electric mixer – helps achieve a smooth and creamy texture.
• 9-inch pie plate – bakes the dip evenly and looks nice for serving.
• Large skillet – crisps up the bacon perfectly.
• Wooden spoon – for mixing everything together.

How to Make Smoked Gouda Bacon Dip?

This dip comes together in simple steps. Once you’ve tried it, you’ll see how foolproof it is!

Prep the Bread

If you’re using unbaked bread, heat the oven to 350°F and bake it according to the instructions. Let it cool a little before slicing. To save time, you can also go with a store-bought French loaf or your favorite crackers.

Make the Cheesy Base

In a large bowl, mix the softened cream cheese, mayonnaise, sour cream, shredded smoked Gouda, and red pepper flakes. Using an electric mixer on low makes the mixture super smooth. You want it creamy with no lumps of cream cheese left.

Crisp the Bacon

While you’re preparing the cheese mixture, fry your bacon in a skillet over medium heat until it’s golden and crisp. Save a small portion of crumbled bacon for topping later, and stir the rest into your cheesy mixture along with half the green onions.

Assemble and Bake

Lightly grease a 9-inch pie plate, then spread the cheese mixture evenly inside. Bake it at 350°F for about 20–25 minutes. You’ll know it’s ready when it’s hot, bubbling, and lightly golden around the edges.

Garnish and Serve

As soon as it’s out of the oven, top it with the reserved bacon and the rest of the green onions. Serve it warm with bread slices, crackers, or crunchy veggie sticks. It’s best enjoyed right away while it’s melty and gooey.

Additional Tips for Making This Recipe Better

From my own kitchen experiments, here are some little tricks that make a big difference:

• Shred your cheese at home—it melts smoother and tastes fresher.
• Let cream cheese sit at room temperature before mixing for the creamiest texture.
• Don’t overbake the dip; take it out as soon as it starts bubbling.
• For an extra smoky note, sprinkle in a pinch of smoked paprika.

How to Serve Smoked Gouda Bacon Dip?

Presentation makes a difference! I like to serve this dip warm straight from the oven in the same pie plate. Surround it with toasted baguette slices, crispy crackers, or even colorful veggies like celery and carrots. A sprinkle of fresh parsley or a dash of paprika on top makes it look extra inviting.

Nutritional Information

Here’s what you can expect per serving:

• Calories: 310
• Protein: 10g
• Carbohydrates: 14g
• Fat: 23g

Make Ahead and Storage

Make Ahead

I usually prepare the cheese mixture the night before and refrigerate it. Then I just transfer it to the pie plate and bake when guests arrive—it saves so much time!

Storing Leftovers

Keep any leftover dip in an airtight container in the fridge for up to 3 days. Just reheat it in the oven at 350°F until warm and bubbly again.

Freezing Option

You can freeze the unbaked mixture in a freezer-safe dish. Thaw it overnight in the fridge and bake fresh before serving—it tastes just as good.

Why You’ll Love This Recipe?

If you’re wondering what makes this dip a keeper, here’s why I keep coming back to it:

• It’s packed with smoky, cheesy flavor and crunchy bacon goodness.
• Quick and easy—you can whip it up in less than an hour.
• Super versatile—you can adjust the ingredients to fit your taste or diet.
• A crowd-pleaser—perfect for parties, game nights, or casual family dinners.
• Comfort food at its best—hot, creamy, and satisfying in every bite.

Ash Tyrrell

Smoked Gouda Bacon Dip Recipe

When I first made this smoked Gouda bacon dip, I was blown away by how easy it was and how quickly it disappeared at the table. The smoky cheese, crispy bacon, and creamy base just work so well together.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 2 cups smoked gouda cheese shredded – always shred it fresh because pre-shredded doesn’t melt as smoothly.
• 1 8-ounce block cream cheese, softened – gives the dip its creamy body.
• 1/2 cup mayonnaise – adds richness and a velvety texture.
• 1/2 cup sour cream – balances everything with a little tang.
• 1/4 teaspoon crushed red pepper flakes – optional but I like the gentle heat.
• 6 slices bacon cooked and crumbled – smoky crunch in every bite.
• 4 tablespoons green onions chopped – brightens up the heavy flavors.
• 1 small loaf French bread or crackers – perfect for dipping and scooping.

Method

 

1. If you’re using unbaked bread, heat the oven to 350°F and bake it according to the instructions. Let it cool a little before slicing. To save time, you can also go with a store-bought French loaf or your favorite crackers.
2. In a large bowl, mix the softened cream cheese, mayonnaise, sour cream, shredded smoked Gouda, and red pepper flakes. Using an electric mixer on low makes the mixture super smooth. You want it creamy with no lumps of cream cheese left.
3. While you’re preparing the cheese mixture, fry your bacon in a skillet over medium heat until it’s golden and crisp. Save a small portion of crumbled bacon for topping later, and stir the rest into your cheesy mixture along with half the green onions.
4. Lightly grease a 9-inch pie plate, then spread the cheese mixture evenly inside. Bake it at 350°F for about 20–25 minutes. You’ll know it’s ready when it’s hot, bubbling, and lightly golden around the edges.
5. As soon as it’s out of the oven, top it with the reserved bacon and the rest of the green onions. Serve it warm with bread slices, crackers, or crunchy veggie sticks. It’s best enjoyed right away while it’s melty and gooey.

Notes

• Shred your cheese at home—it melts smoother and tastes fresher.
• Let cream cheese sit at room temperature before mixing for the creamiest texture.
• Don’t overbake the dip; take it out as soon as it starts bubbling.
• For an extra smoky note, sprinkle in a pinch of smoked paprika.