Ingredients
Scale
- 2 cups smoked Gouda cheese, shredded (feel free to substitute with sharp cheddar if needed, but smoked Gouda is magic here)
- 2 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1/2 cup sour cream (you can use Greek yogurt for a lighter twist)
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (enhances the smoky flavor)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh chives, finely chopped (optional garnish)
Instructions
- Begin by thinly slicing your onions. I like to take my time here, just like Mama Lou did, so the sweetness fully develops.
- In a large skillet, melt 3 tablespoons of unsalted butter over medium-low heat.
- Add the sliced onions and a pinch of salt to help draw out moisture. Cook slowly, stirring frequently, for about 30-40 minutes until they are golden brown and caramelized. This step is key—don’t rush it! The patience here is rewarded with deep flavor.
- While the onions caramelize, shred your smoked Gouda cheese and set it aside.
- Once the onions are ready, transfer them to a large mixing bowl and allow them to cool slightly.
- Add the sour cream, mayonnaise, garlic powder, and smoked paprika to the onions. Mix until well combined.
- Fold in the shredded smoked Gouda cheese gently, so it’s evenly distributed throughout the dip.
- Taste and season with salt and freshly ground black pepper. Adjust the seasoning as you go—this is where you make it your own.
- For the best flavor, cover and refrigerate the dip for at least an hour before serving. This allows the flavors to meld beautifully, much like the stories my sister and I would share over a bowl of Mama Lou’s cooking.
- Before serving, sprinkle with finely chopped fresh chives for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
