Cruditesuch as mini sweet peppers, broccoli florets, cauliflower florets and asparagus
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