Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
- Cook the bacon: Lay bacon slices on the baking sheet and bake for 15-20 minutes, or until crispy. Alternatively, fry bacon in a pan until crispy.
- Drain bacon on paper towels and crumble into small pieces.
- In a large bowl, beat the softened cream cheese and sour cream together until smooth and creamy.
- Add the shredded smoked Gouda cheese to the cream cheese mixture and mix well.
- Gently fold in the crumbled bacon, green onions, minced garlic, and red pepper flakes (if using). Do not overmix.
- Season with salt and pepper to taste. Start with a small amount and add more as needed.
- Transfer the dip to a serving bowl.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve cold with your favorite dippers such as tortilla chips, pretzel crisps, baguette slices, or crudités.
Notes
For best results, use high-quality smoked Gouda cheese. To soften cream cheese quickly, microwave in 15-second intervals until softened. Chilling the dip is crucial for flavor development. The dip can be made ahead of time and stored in the refrigerator for up to 3 days. For a spicier dip, add more red pepper flakes or a dash of hot sauce. You can also freeze the dip for up to 2 months, but the texture may change slightly after thawing.