Baked Gruyere Cheese Dip

Baked Gruyere Cheese Dip

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This Baked Gruyere Cheese Dip is a delicious recipe I tried for a wine and cheese tasting party I had with my hubby. Of all the dishes I experimented with that evening, we both liked this one best.

I’ve since made it for our family and it always goes over well. It is especially good served with a toasted hard bread such as my Tangy Sourdough Bread or with freshly sliced apples or pears. 

 

Ingredients Needed to Make Baked Gruyere Cheese Dip

  • sour cream
  • whole grain mustard
  • dried basil
  • Le Gruyere Cheese
  • Monterey Jack Cheese
  • Parmesan Cheese
  • sun-dried tomatoes in olive oil and garlic
  • marinated artichoke hearts, optional

 

A Note on Cheese

Le Gruyere cheese, or simply Gruyere, can sometimes be hard to find, but it’s truly perfect for this recipe. If you’re unable to find it, you may substitute Asiago cheese, for it, which is very similar.

 

Instructions for Making This Recipe

Preheat oven to 400 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Slice Gruyere cheese in small slices or cubes. Using a box shredder, shred the Monterey Jack cheese. Grate the Parmesan cheese.

In a medium bowl, combine the sour cream, whole grain mustard, and dried basil. Mix in the prepared cheeses.

Spoon cheese mixture into a greased small baking dish or 8″ cast iron skillet, which doubles as a nice serving dish.

Wine and Cheese Party

Top the cheese mixture with sun-dried tomatoes and, if desired, drained marinated artichoke hearts.

You may notice the difference in the two pictures of the colors of the sun-dried tomatoes. The one above is from a purchased container, and the darker one is from home dried tomatoes that I had on hand, which I allowed to set in olive oil and minced garlic. Both were good, but the store-bought version has a better visual appeal. 

I’ve also made this dip with marinated artichoke hearts along with the sun-dried tomatoes, which was very good. Sad-to-say, I didn’t have a picture of it. 

Bake in preheated oven for 10-15 minutes until the cheese is nice and bubbly. Serve warm with crusty sourdough bread, crackers, and freshly sliced apples or pears. This recipe will serve 6-8.

Wine Recommendation: Chateau Montelena Napa Valley Chardonnay. 

See more Appetizers Here. Browse Wine Pairing Ideas Here. 

Recipe Baked Gruyere Cheese Dip

Baked Gruyere Cheese Dip

Here's a delicious recipe I tried for a Wine and Cheese Tasting Party I had with hubby. Of all the dishes I experimented with that evening, we both liked this one best. Enjoy!
5 from 1 vote
Print Rate
Course: Appetizer
Cuisine: American, Italian, Swiss
Keyword: Cast Iron Skillet, Le Gruyere Cheese, Monterey Jack, Parmesan Cheese, Wine Tastings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Equipment

Box Grater
Grater/Zester
Lodge Small Skillet
Potholders

Ingredients

  • 1/2 cup sour cream
  • 2 teaspoons whole grain mustard
  • 2 teaspoons dried basil
  • 8 oz. Le Gruyere Cheese chunks
  • 6 oz. Monterey Jack Cheese shredded
  • 3 oz. Parmesan Cheese grated
  • 3 oz. sun-dried tomatoes in olive oil and garlic
  • 3 oz. marinated artichoke hearts, drained optional

Instructions

  • Preheat oven to 400 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Slice Gruyere cheese in small slices or cubes. Using a box shredder, shred the Monterey Jack cheese. Grate the Parmesan cheese.
  • In a medium bowl, combine the sour cream, whole grain mustard, and dried basil. Mix in the prepared cheeses.
  • Spoon cheese mixture into a greased small baking dish or 8" cast iron skillet, which doubles as a nice serving dish.
  • Top the cheese mixture with sun dried tomatoes and, if desired, drained marinated artichoke hearts.
  • Bake in preheated oven for 10-15 minutes until bubbly. Serve warm with crusty sourdough bread, crackers, and freshly sliced apples or pears. This recipe will serve 6-8.

Notes

Wine Recommendation: Chardonnay

Nutrition

Calories: 387kcal | Carbohydrates: 11g | Protein: 24g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 88mg | Sodium: 812mg | Potassium: 606mg | Fiber: 2g | Sugar: 7g | Vitamin A: 930IU | Vitamin C: 9mg | Calcium: 692mg | Iron: 2mg
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