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Murray's Fall Gouda Dip


Choose your own autumnal adventure with this savory appetizer that can be served cold or heated in the oven for a browned and bubbly experience. Whatever method you choose, the flavors meld beautifully—two nutty, sweet goudas, smoky bacon, crisp apple, zingy scallion, and Ziba Apricot Kernels, which are a wonderful sub for nuts. Plus, cream cheese to make the hot version extra decadent! Just serve with crusty bread, celery spears, and apple slices, and let the fall fun begin.

preparation & ingredients

6 oz. Surry Farm Hickory Bacon

½ lb. Murray's Estate Gouda​

½ lb. Old Chatham Creamery 6 Month Gouda​

1 cup mayonnaise

1 small Gala or Fuji apple (5 oz.), diced small

2 oz. Ziba Apricot Kernels, chopped​

5 oz. Champlain Valley Creamery Organic Cream Cheese, room temperature (if serving the dip hot)​

Bake the bacon for 12 minutes, then rotate and bake for another 12 minutes.​
Preheat oven to 350 degrees.​
Add the apple, scallions, apricot kernels, and mayonnaise to the mixing bowl.​
While the oven is heating, lay the bacon out flat on a rack set inside a baking sheet so that the slices are not touching each other.​
While the bacon is cooking, shred the two goudas and add to a medium mixing bowl.​
When the bacon is done cooking, remove from the oven and allow to cool, then chop and add to the mixing bowl. (Keep the oven on if you're serving the dip hot.)​
Mix all ingredients together until thoroughly combined.​
If serving cold, you're all set! If serving warm, add the cream cheese to the mix and bake for 10-12 minutes or until starting to bubble around the edges. Stir before serving.​
For hot and cold preparations, serve with bread, celery, apple slices, or your favorite crackers for a flavor-packed fall treat!​

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