Preheat your oven to 350°F (175°C).

In a skillet over medium heat, add olive oil and chopped onions. Sauté for 8-10 minutes until golden.

Add minced garlic to the skillet and cook for 1-2 minutes until fragrant.

In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth.

Add grated smoked Gouda, Worcestershire sauce, Dijon mustard, and cooled onion-garlic mixture to the bowl. Mix thoroughly.

Season with salt and pepper to your liking and stir to combine.

Transfer dip mixture to a baking dish, spreading it evenly.

Bake for 20-25 minutes until heated through and bubbly on top.

Let the dip cool for a few minutes before serving.

Garnish with chopped chives and serve with tortilla chips, bread, or vegetables.