Ingredients:

  • 8 ounces (225 grams) thick-cut bacon, diced into small lardons
  • 1/2 cup (75 grams) finely minced yellow onion
  • 2 tablespoons (15 grams) all-purpose flour
  • 2 tablespoons (30 grams) unsalted butter
  • 1 1/2 cups (360 ml) whole milk, warmed slightly
  • 4 ounces (113 grams) full-fat cream cheese, softened
  • 1 1/2 cups (150 grams) freshly grated sharp cheddar cheese
  • 1 cup (100 grams) freshly grated smoked Gouda (or Monterey Jack)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 tablespoon finely chopped fresh chives, for garnish

Instructions:

  1. Render the Bacon: Cook diced bacon in a large, oven-safe skillet (cast iron preferred) over medium heat until crisp. Remove bacon with a slotted spoon, reserving about 2 tablespoons of the rendered fat in the pan. Set bacon aside to drain on paper towels.
  2. Sauté Aromatics: Add the minced onion to the reserved bacon fat in the skillet. Cook until softened and translucent (about 4 minutes).
  3. Make the Roux: Whisk in the flour and butter until a smooth paste (roux) forms. Cook for 1 minute, stirring constantly.
  4. Build the Sauce Base: Gradually whisk in the warmed milk until the mixture is smooth and slightly thickened. Bring to a gentle simmer, stirring continuously.
  5. Melt the Cheeses: Reduce heat to low. Add the softened cream cheese, whisking until fully melted and smooth. Remove from heat. Stir in the grated cheddar and Gouda, a handful at a time, stirring until completely melted and glossy before adding more. Do not boil after adding cheese.
  6. Season and Mix-Ins: Stir in Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper. Fold in about three-quarters of the cooked bacon.
  7. Bake (Optional but Recommended): Transfer the dip to your final baking dish if necessary. Top with the remaining bacon. Bake in a preheated 375°F (190°C) oven for 15–20 minutes, or until bubbly around the edges and lightly golden on top.
  8. Serve: Let cool for 5 minutes before garnishing with fresh chives. Serve warm with tortilla chips, sturdy potato chips, or toasted sourdough bread.