Thick and creamy smoked gouda dip is a flavorful, four-ingredient dip that's great for dipping homemade pretzels, veggies, and more. This is a smoked gouda appetizer favorite!
I think it's safe to say that smoked gouda is having a moment. And why shouldn't it be, because it's freaking delicious. During my last few trips to the grocery store I noticed smoked gouda chips and smoked gouda crackers, and let's not even get into the smoked gouda mac and cheese gracing the menu at a local restaurant.
It's a change-your-life kind of mac and cheese.
Here though we're leaving the mac out of it and simplifying our smoked gouda consumption to an easy stovetop dip. The same restaurant that serves the smoked gouda mac and cheese ALSO serves a smoked gouda dip to go with their homemade pretzels, making it possible to enjoy smoked gouda two times in the same dinner out.
Comfort food at its finest.
After making these olive oil soft pretzels at home recently, I couldn't help but think about that dip and set out to make my own. I was hoping the taste would be in the same ball park as the restaurant version, but wasn't expecting an exact dupe like this recipe turned out to be! Yessssssss.
As it turns out, making a warm, cheesy dip is incredibly easy. A mixture of melted butter and flour (also called a roux) is started in a saucepan, to which you add milk and then shredded cheese.
The dip will thicken and become smooth and creamy with some whisking, and is ready in no time for dipping, well, anything. Homemade pretzels were delicious, as were vegetables, chips, crackers, a random piece of bread...
This dip is best served immediately as the cheese will make it harden as it cools. We had leftovers, so we refrigerated the dip and then reheated it on the stovetop over low heat, stirring/whisking until it became smooth again. Perfect!
Creamy smoked gouda dip recipe notes:
- Definitely use smoked gouda (versus other, non-smoked gouda varieties) for this recipe. Since there are just a few simple ingredients here, the smokiness is a welcome and necessary flavor.
- Store leftover gouda dip in the fridge. To reheat, add to a small saucepan set over low heat and stir periodically until it's heated throughout. If it needs a little extra help becoming as creamy as it was the day you made it, add a little drizzle of milk as it's heating until it reaches your desired consistency.
Creamy Smoked Gouda Dip
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 1 cup milk*
- 1 ⅓ cup shredded smoked gouda cheese
- Place butter in a saucepan set over low-medium heat. Once melted, whisk in the flour until combined.
- Add milk and whisk to evenly mix. Keep whisking as the mixture begins to thicken, about 10 or so minutes, or until it's to a point where it can thickly coat the whisk (or a spoon).
- Once the mixture has begun to thicken, add the cheese. Stir or whisk frequently as the cheese melts and the dip becomes smooth and creamy. Serve immediately.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.Food Safety and Nutrition Disclaimer
Here are some more dip recipes you may enjoy!
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Super happy with our Gouda smothered tots tonight! One lesson learned: don’t shred a block of Smoked Gouda with the brown “edge” on: that part won’t melt.
That combination sounds delicious! Great tip, thanks for sharing how it went.
Every time I try a cheese sauce I get a gravy kinda like sauce that lacks the cheese flavor even when I follow the recipe please advise why it’s so thick and NOT creamy I’d love to learn how to make it right and smooth
Hi Thina, the cheese used is really the only ingredient that brings flavor, so I like to pick a bold flavor (like smoked gouda). As for the consistency issues, I can think of two things: make sure the butter and flour are fully combined before adding the milk, and perhaps lowering the temperature to prevent curdling, which can cause texture weirdness. I hope that is helpful - good luck!
This was delicious with soft pretzels! Such an easy dip!
So glad you like it, Crissy! 🙂
Ninjacat 88 says
I use Beemster cheese as I didn't have any gouda, and the recipe turned out just as delicious! (The gouda is still my favorite though) 😉
So glad you like it! Thanks for letting me know how it went. 🙂
About how much does this make in the end do you thinj? I'd like to use it a base for a potato or zucchini gratin for a potluck.
Hi Jen, that sounds like a delicious way to use this sauce. I'd estimate that it makes around 2 cups in total.
This was a massive hit last weekend!!!
Everyone raved about it and I didn't have any left to try your trick with. But I will be making it again as bread dipped in smoky cheese is pretty much heaven!
Best dip ever!!
Justine Howell says
Amazing with homemade soft pretzels!
So, I’m sitting at a restaurant (bar) that serves the best pretzel bread with gouda queso. Googled ‘gouda queso’ to make my own for friends. I’m trying this at home! Now to find a pretzel bread recipe.
I hope you enjoy, Wanda! It's one of my favorite appetizers to order out, and now make at home. 🙂
We used a small fondue pot to keep it warm. Might want to occasionally stir. No leftovers at our house.
Thanks for the fondue pot tip, Valerie. So glad you liked it!
Jessica @ Jessica in the Kitchen says
This looks so delicious!! Definitely trying. <3
Ashley - The Recipe Rebel says
So, I am a caramel sauce with pretzels kind of girl. But I could probably be persuaded to mix things up with this beautiful bowl of molten cheese! Yum!
Ooooh caramel sauce. That's a good idea!!
Kristine @ Kristine's Kitchen says
Cheese is one of my guilty pleasures, and this dip looks incredible! I love that you used smoked gouda for a big, bold flavor. Those pretzels with this cheesy dip would be my ideal Friday night dinner! 🙂
Smoked gouda is one of my favorites! Thanks Kristine 🙂