imported gouda, apricot and pancetta dip

Gouda, Apricot and Pancetta Gratin with Caraway Croutons

Nutty gouda cheese paired with sweet apricots and salty pancetta is a match made in heaven.
Prep Time 15 minutes
Cook Time 45 minutes
Course Appetizer, Snack
Cuisine American
Servings 8


For croutons:

  • 1 baguette cut into 1-inch cubes
  • 1 stick 4-ounce unsalted butter, melted
  • 1 tablespoon caraway seeds toasted
  • Kosher salt to taste

For gouda:

  • 8 ounces imported Gouda shredded
  • 8 ounces imported Neufchatel room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/8 teaspoon crushed red pepper flakes
  • 4 ounces pancetta finely diced
  • 2 tablespoons finely sliced fresh sage
  • 1/2 cup apricot preserves
  • Crudite such as mini sweet peppers, broccoli florets, cauliflower florets and asparagus
  • spears


  • For croutons: Preheat oven to 350°F and line a rimmed baking sheet with parchment
  • paper. Toss bread cubes in butter and caraway seeds in a large bowl until evenly coated. Season with salt to taste. Bake, rotating baking sheet halfway through, until light golden-brown, about 10 minutes.
  • For Gouda: Grease an 11-inch oval baker with cooking spray. Combine Gouda, Neufchatel, mayonnaise, sour cream and red pepper flakes in a large bowl. Place into prepared oval baker and bake until cheese is melted and light golden-brown, about 20 to 30 minutes.
  • Meanwhile, heat medium skillet over medium heat. Add pancetta and cook, stirring occasionally, until crisp, about 3 minutes. Transfer pancetta to paper-towel-lined plate. Fry sage in pancetta fat until crisp, about 1 to 2 minutes. Transfer to paper-towel-lined plate along with pancetta.
  • Drizzle the preserves over the baked Gouda mixture and garnish with fried pancetta and sage. Serve warm with croutons and crudite.
Keyword cheese dips, hot cheese dips, Imported gouda cheese, party dips