If you’re starting with unbaked bread, preheat your oven to 350°F. Bake the loaf following the package instructions, then allow it to cool before slicing. Alternatively, you can use store-bought French bread or crackers to save time.

Combine the softened cream cheese, mayonnaise, sour cream, shredded smoked gouda, and crushed red pepper in a large mixing bowl. Use an electric mixer on low to blend until smooth and well combined. The texture should be creamy with all the flavors evenly distributed.

While preparing the cheese mixture, cook the bacon in a skillet over medium heat until crisp. Set aside two tablespoons of crumbled bacon for garnish. Stir the remaining bacon and half of the chopped green onions into the cheesy mixture.

Lightly grease a 9-inch pie plate with cooking spray before transferring the cheese mixture into it. Spread it out into an even layer. Bake at 350°F for 20 to 25 minutes or until the dip is hot, bubbly, and slightly golden around the edges.

Once baked, top the dip with the reserved bacon and the remaining green onions. Serve immediately with warm French bread or a generous assortment of crackers and veggie sticks for scooping.