Stuffed Gouda

Who wouldn't love a new appetizer to bring to or serve at a Super Bowl gathering, right?  Chips and salsa, bread and spinach dip, hot artichoke dip . . . yawn . . . . zzzzzzzzzz.

For several years, the following recipe was my go-to to bring to parties.  I have one friend who particularly loves it, and would ask "so, are you bringing that stuffed Gouda thing?"

It's really really yummy.

But alas, there's a disclaimer, and an update.  When I started making this, I didn't read labels or care much about "natural" ingredients.  Which is why the dried beef (ack!) didn't register on my cooking radar.  I just knew the end result tasted amazing and sometimes that's all that matters.  I've been mulling over what to use in place of the dried beef.

Dried beef?  What on earth?  It comes in jar with a vacuum-sealed lid, and it looks like lunch meat.  It probably is lunch meat, to someone, somewhere.  It's terribly salty and full of nasty things.  There's got to be a better way.

Yet I haven't tried making this right.  Haven't made it in years.  I came across the recipe recently and thought I ought to share it with you all, but here I am with my mouth open and nothing to offer.

Let's toss around a couple ideas, shall we?  How about prosciutto?  The good stuff!  Maybe some chorizo, nice and spicy!  Salami?  Perhaps.  Whatever you (or I) decide, it should be the best you can muster, free from funk.  There's that word again - funk!

Here's the recipe.  It originally came from my Byerly's Cookbook, and I've tweaked it slightly for taste and appearance.  I plan to make it for our Super Bowl evening, so maybe then I'll post a photo.  It looks pretty, as you save the red waxy shell the round Gouda cheese comes in, and stuff the dip back into it.  Hence, the name.

Stuffed Gouda

1 - 7 ounce Gouda cheese round in red wax shell
1/2 cup sour cream or Greek yogurt
1 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
dash of garlic powder
hefty dash of Tabasco (to taste)
1 tablespoon minced green onion
1 tablespoon capers, rinsed and drained
1 tablespoon minced green bell pepper
1 tablespoon (or tiny jar) of pimento
2 - 3 ounces of meat (prosciutto, salami, chorizo), chopped

Cut a thin slice from the top of the Gouda shell.  Carefully remove the cheese, keeping shell intact as well as you can.  If you fail, skip it and serve the dip in a bowl!  Cut cheese into 1/4 inch dice.  Combine cheese, sour cream (or yogurt), mustard, Worcestershire, garlic powder and Tabasco.  Stir in green onion, capers, green pepper, pimiento and meat.  Spoon into reserved shell, mounding the top.  Cover and refrigerate for a few hours before serving.  Allow to come to room temperature.  Serve with crackers.
JillAppetizers2 Comments