Baked Boursin Dip
Warm, creamy, and irresistibly melty, this baked Boursin dip comes together in minutes. The perfect cheesy appetizer for parties, holidays, or last-minute snacking. You only need 5 ingredients to whip this up!
Servings: 4
Calories: 116kcal
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
Calories: 116kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 129mg | Potassium: 549mg | Fiber: 2g | Sugar: 6g | Vitamin A: 156IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 2mg
