David adores smoked Gouda cheese, so when I spied a Smoked Gouda Cheese dip at the deli, I brought it home to him as a treat. It was love at first bite! The ingredients list on the package was pretty simple, so I decided to DIY the recipe.
As long as you start with a good smoked Gouda that you like and a solid mayonnaise, this decadent deliciousness is easy to love.
If you’re a member of our Cooking Community, serve with the Parmesan crackers or the Higher Protein Crackers. This dip is also delicious with crisp bacon. If you’re not a member yet, use code 29AGAIN to save $10 off a 90-day membership through Feb. 5! We do live Cooking sessions at least once a week. There’s a 7-day meal plan and a Smoothie ebook. In February we will begin doing batch cooking sessions, which will be included in the membership.
Try a dollop, or two, on a bunless burger or on a grilled chicken breast. The purple or red onion is what really makes this a treat.
When shopping for the smoked gouda cheese, be sure to check labels. Carb counts seem to vary a bit, and you’ll want to find brands with the lowest carb per serving.
Speaking of serving, the nutritional information below is for a serving of about two tablespoons. Each serving has roughly 27 grams of fat, 7 grams of protein and 0.6 grams of carbs (check your labels!). The high fat makes if perfect to pair with a leaner meat like chicken breast.
If you’re eating higher protein, you can reduce the amount of mayonnaise to 1/2 cup (or less) and use 1/4 cup of high protein, low fat Greek yogurt. Fage makes a very good Greek yogurt. The Aldi brand of Greek yogurt is another good option.
The liquid smoke is optional. Whether you decide to use it or not might depend on how smoky your cheese tastes. Flavor seems to vary a lot by brand.
Smoked Gouda Cheese Dip
- 8 ounces shredded smoked gouda cheese (230 grams)
- 3/4 cup mayonnaise (168 grams)
- 1/3 cup minced purple (red) onion (50 grams)
- 1/2 teaspoon Worcestershire sauce
- 1 drop liquid smoke optional
- Place all ingredients in a bowl and mix thoroughly.
- Let chill for at least an hour before serving. Best when chilled overnight.
- Will keep up to 5 days in the refrigerator.
Categories: Cooking Keto with Kristie, Recipes
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