1. Start by cooking the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain and cool, then crumble into bite-sized pieces. Save a teaspoon of the bacon fat for cooking the onion and garlic, if you like extra flavor.
2. In the same skillet, add the diced onion and sauté in the reserved bacon fat or a little olive oil until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
3. In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy, about 2 minutes with an electric mixer or a vigorous whisk.
4. Stir in the shredded smoked Gouda, cooked onions and garlic, crumbled bacon, smoked paprika, Dijon mustard, black pepper, and cayenne pepper (if using). Mix until all ingredients are evenly incorporated.
5. Taste and adjust salt and seasoning as needed. Fold in most of the chopped chives, saving a sprinkle for garnish.
6. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld together. This step reminds me of Mama Lou’s patience—she always said good food needs a little time to get to know each other.
7. Before serving, sprinkle the remaining chives on top for a fresh pop of color and flavor.

One tip from my experience is to shred your own Gouda rather than buying pre-shredded. It melts better and gives the dip a silkier texture reminiscent of the comforting dishes Mama Lou would make on special occasions.