I posted this Spicy Smoked Gouda recipe as a video a while back on TikTok and it went viral. A bit crazy since I didn’t even think a lot of people would react that much to it. But needless to say it blew up there and some people kept asking me to have the recipe permanently stored somewhere in case they lost my video, so here we are. This recipe is actually inspired by a dip I once tried at a Whole Foods from someone handing out samples. The dip was called Spicy Mo’s. I immediately fell in love with it and have been recreating it at home ever since. Also, did you know that gouda is pronounced like “how-da” and not “goo-da?” I learned that the hard way when I received countless comments of people asking me why I’m pronouncing gouda so wrong. The thing with TikTok is that people will be brutally honest with you. But I love it.
In a large bowl, stir together the mayonnaise and cream cheese until as smooth as possible.
**Note: It’s best to use softened cream cheese for this as it’ll blend in more smoothly.**
To the bowl add the scallions, as much habanero as you’d like, cilantro and a small pinch of salt and black pepper. Give it a stir until evenly combined.
**Note: In terms of habanero, you can add as much or as little as you’d like. It depends on how spicy you like things. You could also use serrano or jalapeño instead if you’d like.**
Let’s talk about the cheese. I’m using smoked gouda here and I like to grate it on the side of the cheese grater that has the flat long ridges. It gives it a better texture. Also, depending on how salty the cheese is or not, that’ll depend on how much salt you add to the dip.
Transfer the mixture into a pint jar or container. Seal and chill in the fridge for at least 3 hours or overnight.
The chilling step is very crucial because the dip needs time to really set and to develop it’s flavor. So don’t skip this step. Also, the dip just gets better the longer it sits in the fridge anyhow.
I love serving it with these long rosemary crackers. It’s the perfect flavor combination with the cheese. But also, love to serve it with some crudités to feel “healthier.”
This would also make great gifts if you’re going to someone’s house for dinner. I’d also highly recommend this for a potluck, BBQ or dinner party. It’s super versatile so you can definitely play around with the spice, the type of cheese and the herbs going in. It would be delicious with tarragon or even a tiny bit of dill.
I hope you give this recipe a try and if you do, be sure to let me know what you think below. As always, thank you so much for reading and following along. I can’t thank you enough as your support helps keep this site going. Cheers, my friends!
Spicy Smoked Gouda Dip
Equipment
- Cheese Grater
- Bowl
- Container with lid
Ingredients
- 3 tablespoons mayonnaise
- 4 ounces softened cream cheese
- 8 ounces smoked gouda
- 4 scallions sliced
- 1 to 2 habaneros minced
- 1/3 cup cilantro leaves chopped
- Kosher salt and coarse black pepper
- Crackers for serving
Instructions
- In a large bowl, stir together the mayo and cream cheese until as smooth as possible.
- Use a cheese slicer to thinly slice the cheese into uneven strips of varying sizes. Add it to the bowl along with the scallions, as much habanero as you’d like, cilantro and a large pinch of salt and black pepper. Give it a stir until evenly combined.
- Transfer the mixture into a pint jar or container. Seal and chill in the fridge for at least 3 hours or overnight. Serve with crackers and enjoy!
