Preheat the oven to 350F/180C.
Crumble white Stilton with cranberries in a medium bowl, add softened cream cheese and sour cream.
Mix well with a fork until blended.
Add chopped chorizo, parsley, grated smoked Gouda and mix to combine.
Bake the dip in a 9" pan for 20-25 minutes until hot and bubbly.
Serve with crusty bread, crudite or tortilla chips.