Five ingredients are all you need to make this baked Boursin Dip cheese recipe. It features sun-dried tomatoes, bacon, and fresh herbs! It's by far one of my easiest dip recipes. It's easily addictive and chock full of flavor.
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A perfect dip to serve during the holidays, but frankly, year-round.
If you happen to have any leftover, spread it on sandwiches, add it to pasta, stuff it into chicken breasts, or mix it into mashed potatoes. The possibilities are endless.
Dip recipes are deliciously versatile and a great way to enjoy chips, crostini, and veggies. I have several dip recipes on my website, including pumpkin dip with goat cheese and mascarpone cream dip, both easy to make, creamy, and packed with flavor.
What Is Boursin Dip & Why Bake It?
If you've ever met a block of Boursin cheese, you already know it's basically a fancy French brand of cheese that is known for its creamy and slightly crumbly texture, and when you warm it up? Whew. It turns into this creamy, melty situation that makes people hover around your grazing board.
When baked, this Boursin dip transforms into a warm, scoopable, spreadable dip. No complicated steps. No stress. Just literally, heat and eat.
Cold Boursin is great on a charcuterie board, but baked Boursin? Different vibe. It gets silky, melty, spoonable, and oh-so-good!
Reasons To Love This Baked Boursin Dip Recipe
- It's sweet, tangy, and slightly smoky, thanks to the added sun-dried tomatoes, bacon, and sweet onion.
- This recipe makes the perfect appetizer for tailgating, brunching with friends, family gatherings, or when you are binging on your favorite show and need something to pair with your crackers, crisps, or chips.
- It's kid-approved and guest-friendly. My kids are asking me to make it again for game night.
- This dip has everything you'll want! It's cheesy, smoky, creamy, and subtly sweet.
- Another reason I love this Boursin dip recipe? It's relatively easy to make. You just need 5 ingredients and a little time to crisp up the bacon, saute the onion, and watch it melt in the oven. I am talking 12 minutes of cooking time!
📃Ingredient Description
- Cheese: obviously it's called the Boursin dip for a reason, yeah?! Boursin cheese is a French brand known for its creamy, slightly crumbly texture. I used the garlic and herb flavor; feel free to use other variations, but note that it might alter the taste.
- Sun-dried Tomatoes: Find a good-quality jarred tomato. It adds great flavor to this dip.
- Bacon: about 3 strips should do, reserve the fat to saute the onion.
- Herbs: Fresh thyme was my herb of choice. Rosemary works just as well.
- Onion: Shallots or sweet onion add sweetness to the dip. Do not use red onion, as it will overpower the other ingredients.
Please refer to the recipe card for the exact measurements.
Flavor Variations
- Add some vegetables, such as spinach & artichoke, caramelized onions, roasted garlic, or cherry tomatoes.
- Prefer a protein option? Add lump crab meat, shredded chicken, or ground beef.
- Add fig or bacon jam with chopped nuts.
- Add a few drizzles of my hot honey sauce for a sweet-and-spicy variation.
- Don't have sun-dried tomatoes, add some roasted red pepper purée.
- Want it creamier? Add light cream cheese blended with Boursin for lower fat.
It's important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
📝Step-by-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1:
Place the bacon into a cold 6-8" cast-iron pan or oven-safe pan. Heat on medium, then flip halfway until the fat is rendered and the bacon begins to crisp.
Step 2:
Add the shallots to the bacon fat, and cook, stirring occasionally, until softened.
Step 3:
Add the chopped sun-dried tomatoes and stir to combine.
Step 4:
Add the bacon bits, thyme, and season with black pepper to taste. Cook for a minute.
Step 5:
Plop the Boursin cheese into the small pan with shallots and bacon bits. Spoon some of the mix on top of the cheese.
Step 6:
Bake for a few minutes, then remove from the oven. Add a splash of cream or milk for an extra-silky finish. Stir to smooth, garnish with more bacon, and serve hot.
Top Tip
If you're going to make this recipe, make sure to follow this top tip!
- Use a small 6 to 8-inch dish. Too big and the dip spreads thin like a puddle.
- If you want a thinner consistency, add a splash of milk or cream to the baked dip.
- You can make this either way, Stovetop or Slow-Cooker Options
- Stovetop: Use the method in my recipe card.
- Slow-Cooker: Sauté the shallots with the sun-dried tomatoes. Toss everything in a mini crockpot and let it warm on low for 1-2 hours.
- Keep an eye on the pan, you'll know it's ready when the top softens and the edges look glossy.
Make-ahead, Reheating, and Storage Instructions
- I highly doubt you'd have any leftovers, but if you do, follow these steps to keep them tasting just as delicious as the first day:
- Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a microwave-safe bowl at 30-second intervals at medium power until warm or reheat at 300°F for 5 to 7 minutes, just until warm. Do not reheat on high power; the cheese will separate.
- If made ahead, saute the shallots and tomatoes, then cover and refrigerate. Bake right before serving.
Serving Suggestions and Pairings
There are endless options for this dip. Here are a few to get you going:
- Toasted baguette slices
- Pita chips
- Crostini
- Crackers
- Bell pepper strips
- Warm naan
✅Recipe FAQS
Yes! Warm it gently on low heat. Add a splash of milk or cream and whisk until it smooths out again.
Freezing is not ideal as dairy can separate when thawed. Store in the fridge for 3 to 4 days, then reheat gently in the oven or on the stovetop.
A grainy cheese dip could be due to overheating. Cheese proteins tighten when cooked too hot or too fast. Melt low and slow for silky results.
More Dip and Sauces Recipes to Try:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
📖 Recipe
Baked Boursin Dip
Equipment
- Cast iron pan or skillet
Ingredients
- 3 bacon strips I used hickory smoked
- 2 medium shallots chopped (99g)
- ½ cup sun-dried tomatoes drained, and chopped
- 1 teaspoon fresh chopped thyme about 1 oz
- Black ground pepper and salt to taste optional
- 2 packs Boursin cheese 5.3 oz , softened at room temperature (classic or garlic & herbs)
- Crackers crostini, or fresh veggie sticks to serve.
Instructions
- Preheat oven to 375°F.
- Lay the bacon slices in a cold 6-8 inches cast iron pan or oven-safe skillet, making sure they aren't overlapping. Turn the heat to medium and let the fat slowly render. Flip once the bottom is golden. Keep cooking until it is just about to crisp up, about 5-6 minutes.3 bacon strips
- Using a thong, transfer onto a paper towel to drain. Then chop it into bits and set aside.
- Add the shallots into the same pan with bacon fat, and cook, stirring frequently, until softened, about 2 minutes.2 medium shallots
- Add the sun-dried tomatoes, fresh thyme, and bacon bits, with salt and pepper to taste (optional). Cook, stirring occasionally for 1 minute.½ cup sun-dried tomatoes, 1 teaspoon fresh chopped thyme, Black ground pepper and salt to taste
- Carefully add the whole boursin cheese, use a spoon to scoop the sauteed mix over the cheese.2 packs Boursin cheese
- Bake at until it's soft, melty, and bubbling around the edges, about 5 minutes. Remove from the oven and give it a nice stir. If needed, add a splash of cream or milk for an extra-silky finish. Stir to smooth it out, garnish with more bacon, and serve hot with toasted baguette slices, pita chips, crostini, crackers, or bell pepper strips.Crackers
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a microwave-safe bowl at 30-second intervals at medium power until warm or reheat at 300°F for 5 to 7 minutes, just until warm. Do not reheat on high power; the cheese will separate.
- If made ahead, saute the shallots and tomatoes, then cover and refrigerate. Bake right before serving.
- Stir in a splash of milk if it thickens up.
Nutrition
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