Boursin Cheese and Fig Dip

Some recipes are game-changers. Some are crowd-pleasers. And some – like this one – are both. In fact, calling it a recipe almost feels like a stretch. It’s more of a beautifully simple assembly of ingredients that just happen to create something undeniably delicious.

I first came across this dip a few months ago and immediately made a mental note to serve it at my next Bunco night. When that night rolled around, I did just that. And let’s just say, it was a hit. So much so that I shared the recipe the very next day – even though I knew it would make its way to Riegl Palate soon enough. Since then, I’ve brought it to my parents’ house for dinner (where my stepmother, Peggy T, a devoted pistachio fan, gave it her seal of approval), and I served it at the Ardrossan Beagles’ end-of-season Tea where the dish was wiped clean.

Boursin cheese is always a solid choice. It’s delightful on its own but also plays well with others. While any variety of Boursin will work here, I opted for Shallot & Chive because I liked how it would mingle with the other flavors. That said, I recently discovered there’s a Fig & Balsamic version – now I just need to track it down because I have a feeling it would be a knockout in this dish.

As for the ‘how-to,’ it couldn’t be easier. Spread the Boursin onto a plate or shallow dish, top it with fig jam, sprinkle with coarsely chopped pistachios, and finish with a drizzle of hot honey. That’s it.

Not a fig fan? No problem. Try Boursin Garlic & Fine Herbs (the classic) with raspberry or cherry preserves, sliced almonds, and a drizzle of regular honey. The formula is flexible – just mix and match flavors you love.

Serve with plain crackers so they don’t compete with the dip. While a sturdy cracker can scoop up the goodness, you may want to include a spreader knife for a touch of elegance (and ease).

Bonus: This dip can be made the night before and refrigerated. Just hold off on the honey drizzle until right before serving. It also travels beautifully – always a win in my book.

One thing is certain – this dip has earned a permanent spot in my appetizer lineup.

Boursin Cheese and Fig Dip

Print Recipe Pin Recipe

Course Appetizer

Servings 8 to 10

Ingredients

  

• 2 packages of Boursin cheese – 5.3 ounces each see Notes
• 8 to 9 ounces of fig jam see Notes
• 1/4 cup pistachios roughly chopped
• 2 to 3 teaspoons hot honey see Notes
• Serve with crackers preferably plain crackers

Instructions

 

• On a 10 to 12-inch plate (or wide and shallow dish), spread the Boursin cheese close to the edge of the plate using the back of a spoon.
• Spread the fig jam on top of the cheese.
• Sprinkle pistachios on top of the jam.
• Drizzle hot honey (to taste) on top of the pistachios.
• You can refrigerate the dip for a few hours before serving. Remove from the refrigerator 30 minutes before serving.
• Serve with crackers, preferably plain so they don’t compete with the dip. You may use a cracker to scoop up the dip but you may want to add a spreader knife just in case.

Notes

* You can use any flavor of Boursin cheese. I used Shallot & Chive (purple container) as I thought it would pair well with the fig jam (and it did!).
* I used Dalmatia Fig Spread that I found at Wegmans. I used the entire jar (8.5 ounces).
* I recommend Mike’s Hot Honey which I also found at Wegmans. It’s really not that hot but if you’re worried about heat, use your favorite honey.
* Recipe can eaisly be cut in half – use one package of Boursin.

Source:  Variation on recipe from Boursin Cheese