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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 this baked cheese dip 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
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
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, which are similar in taste and meltability that 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°F. Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
Coarsely grate the Gruyere cheese and Monterey Jack cheese with a handheld grater. Finely grate the Parmesan cheese.
In a medium bowl, combine the sour cream, whole grain mustard, and dried basil. Mix in the prepared cheeses until fully incorporated.
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.
Sometimes I add marinated artichoke hearts along with the sun-dried tomatoes, which is 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 12-15 minutes until the cheese is nice and bubbly.
Serve warm with crusty sourdough bread, crackers, and freshly sliced apples or pears as part of a charcuterie board or table. This recipe will serve 6-8 people.
Wine Suggestion
If desired, serve Baked Gruyere Cheese Dip with a favorite Chardonnay, such as Chateau Montelena Napa Valley, or a Pinot Noir, such as Cambria Julia’s Vineyard.
Refrigerate any leftover dip in a covered container for up to 5 days. Reheat in microwave or a 300°F oven for a few minutes until cheese is warm and bubbly.
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Baked Gruyere Cheese Dip
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1/2 cup sour cream
- 2 teaspoons whole grain mustard
- 2 teaspoons dried basil
- 8 oz. Le Gruyere Cheese (shredded)
- 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℉. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Coarsely grate the Gruyere and Monterey Jack cheese with a handheld shredder.
- Finely 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.
Nutrition
