Baked Gruyere Cheese Dip
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.
(Post modified with new photos on 11/16/22.)
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.
My small 8-inch cast iron skillet is perfect for this recipe as I can take the dip straight from the oven to the table for serving. Plus, it’s just fun to cook with cast iron! See more Cast Iron Recipes Here.
Ingredients for Baked Gruyere Cheese Dip
(See the full recipe at the bottom of this post.)
- 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 and/or expensive, but it’s truly perfect for this recipe. If you’re unable to find it, you may substitute Jarlsberg. Edom, Gouda, Asiago, or Swiss cheese, for it, which are similar in taste and meltability that they would work. I usually purchase my specialty cheese from Aldi, especially around the holiday months, as they tend to carry even more selections than normal–which is a lot. Plus, the price at Aldi is always lower than I can find elsewhere. See Aldi’s Weekly Specials Here and be sure to sign up to receive their weekly ads by email so you don’t miss out on any great deals!
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-inch 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.
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. Artichokes make for delicious dips when serving appetizers. See my Baked Spinach Artichoke Dip Here, which also uses my small cast iron skillet.
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.
Baked Gruyere Cheese Dip
Equipment
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 the Ingredients
- Slice Gruyere cheese in small slices or cubes.
- Using a box shredder, shred the Monterey Jack cheese. Grate the Parmesan cheese.
Prepare the Dip for Baking
- 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
Nutrition
