Boursin Cheese Dip

This is my tried-and-true recipe for making Boursin Cheese Dip in the oven. With just a few ingredients including garlic and herb Boursin cheese along with cream cheese and juicy cherry tomatoes you get a rich and creamy dip with beautifully melted cheese and delicious roasted tomato flavor. It is pure comfort food and the kind of appetizer that makes everyone gather around the table.

What I love most about this recipe is how minimalist it is without complicated seasonings or fancy ingredients and still it turns out unbelievably creamy and savory. Simple ingredients let the flavor of the Boursin cheese shine. Every time I make it for friends or family it is gone before I can even get a second helping!

I especially love serving this warm dip during Christmas parties or cozy family gatherings because it looks festive without requiring much work. If you want another beautiful holiday appetizer to serve alongside it then try my Christmas Tree Puff Pastry for a crispy and buttery addition to your appetizer spread.

Ingredients

Here is what I use for this recipe :

• Boursin Garlic and Fine Herbs Cheese: Provides the signature creamy base with a rich garlic and herb flavor that becomes wonderfully soft and spreadable when baked.
• Cream cheese: Adds extra richness and body while helping the melted Boursin mixture hold a smooth and thick consistency.
• Sour cream: Loosens the cheese mixture and adds a mild tang that balances the richness without making the dip too heavy.
• Shredded mozzarella cheese: Creates stretchy melted pockets and a lightly golden cheese topping that makes the finished dip especially appealing.
• Cherry tomatoes: Add bright color and juicy sweetness while becoming soft and slightly blistered during baking.
• Garlic cloves: Bring fresh aromatic depth that complements the garlic and herbs already present in the Boursin cheese.
• Olive oil: Coats the tomatoes lightly and encourages their skins to soften and blister during baking.
• Fresh parsley: Adds a fresh green finish and a gentle herbal flavor that contrasts with the warm melted cheese.
• French baguette: Provides crisp bread slices for scooping up the creamy dip and roasted tomatoes.

Tools I Use :

• Wooden cutting board: Provides a stable preparation area for halving tomatoes and slicing the baguette while keeping the ingredients organized.
• Sharp kitchen knife: Cuts cherry tomatoes and baguette into manageable pieces while also helping mince the fresh garlic and parsley.
• Medium mixing bowl: Provides enough room to combine both Boursin portions with the cream cheese and sour cream without spilling.
• Silicone spatula: Helps fold the cheeses together and spread the thick mixture across the baking dish while scraping down the sides.
• Small ceramic baking dish: Holds the cheese mixture and tomato topping in an even baking layer while allowing the edges to bubble and lightly brown.
• Measuring cups and spoons: Ensure accurate amounts of sour cream and mozzarella along with olive oil and parsley for balanced flavor and texture.
• Baking tray: Supports the baking dish during oven transfer and can catch any cheese that bubbles over the edges.
• Oven: Supplies consistent heat to soften the cheese and roast the tomatoes while lightly browning the mozzarella.
• White serving plate: Holds individual portions of the finished dip alongside toasted baguette slices for easy serving.

Instructions

Step 1: Halve the tomatoes and slice the baguette

Rinse the cherry tomatoes thoroughly and pat them dry before cutting each tomato in half. Keep the pieces naturally irregular so some halves are slightly larger than others. Slice the baguette diagonally into approximately 1/2-inch thick pieces and arrange them loosely. Mince the garlic cloves and chop the fresh parsley while keeping the parsley separate for the final garnish.

Tip: Keep the tomato halves relatively large because they will soften in the oven and should remain recognizable in the finished dip.

Step 2: Mix the Boursin with cream cheese and sour cream

Place both packages of Boursin cheese into a medium mixing bowl and add the softened cream cheese. Add the sour cream and minced garlic before folding everything together until the ingredients form a thick and creamy mixture. Continue mixing until the larger pieces of cheese are broken down while leaving a few small soft lumps for natural texture. The mixture should look rich and spreadable rather than completely smooth or runny.

Tip: Allow the cream cheese to soften before mixing so the Boursin blends easily without losing its thick and creamy consistency.

Step 3: Spread the cheese mixture and add tomato topping

Preheat the oven to 375°F and lightly grease a small ceramic baking dish. Transfer the creamy Boursin mixture into the dish and spread it into an uneven layer with gentle ridges and slightly thicker areas near the edges. Scatter the halved cherry tomatoes across the cheese with some cut sides facing upward and others resting sideways. Drizzle the olive oil over the tomatoes and scatter the shredded mozzarella around and between them without completely covering the colorful tomato pieces.

Tip: Leave some tomatoes exposed above the cheese because their visible red color and lightly blistered skins create a beautiful finished topping.

Step 4: Bake until the cheese melts and tomatoes soften

Place the assembled baking dish into the preheated oven and bake for approximately 20 to 25 minutes until the cheese is hot and bubbling around the edges. The mozzarella should melt into irregular creamy patches while the tomatoes soften and begin releasing their juices. Continue baking just until a few golden spots appear on the cheese and the tomato skins look slightly wrinkled. Remove the dish and allow the dip to rest for about 5 minutes so the bubbling slows and the mixture thickens slightly.

Tip: Watch for bubbling edges and scattered golden patches rather than waiting for the entire cheese surface to brown.

Step 5: Plate a warm portion with baguette and parsley

Scatter the chopped parsley over the baked cheese dip and gently fold a small portion to bring some roasted tomatoes and melted cheese together. Transfer one generous serving onto a white plate while keeping the remaining dip in the baking dish for sharing. Arrange a few toasted baguette slices beside the warm portion and let a little creamy cheese naturally settle against the bread. The final serving should show melted cheese with soft tomatoes and flecks of fresh parsley for a rustic and inviting presentation.

Tip: Serve the dip while still warm because the cheese has its softest and creamiest consistency shortly after baking.

Pro Tips

• Let the cream cheese soften at room temperature before mixing because cold cream cheese can leave large lumps in the finished dip.
• Use the original Garlic and Fine Herbs Boursin variety for the classic flavor and avoid adding too much extra garlic at once.
• Leave several cherry tomato halves exposed on the surface so their skins blister naturally and their juices mingle with the cheese.
• Allow the baked dip to rest for about five minutes before serving because the cheese thickens slightly and becomes easier to scoop.

Storage Instructions

Refrigeration: Allow the Boursin Cheese Dip to cool slightly before transferring leftovers into an airtight container. Refrigerate within two hours of baking and enjoy within three to four days for the best flavor and texture. Reheating: Transfer a portion to an oven-safe dish and warm at 325°F until thoroughly heated. Stir gently once warmed because some natural separation can happen as the cheese melts again.

Microwave option: Place a small portion in a microwave-safe bowl and heat in short intervals while stirring between each interval. This helps prevent the cheese from becoming overheated and excessively oily. Freezing: Freezing is not recommended because the cream cheese and sour cream can separate after thawing.

For the smoothest and most reliable texture prepare the dip fresh or refrigerate the assembled mixture before baking. Make ahead: Assemble the cheese mixture with the tomatoes and mozzarella in the baking dish before covering and refrigerating for up to 24 hours. Keep the parsley and baguette separate until serving and allow extra baking time if the dish is still chilled.

Frequently Asked Questions

See You in the Kitchen

This Boursin Cheese Dip is a great way to satisfy your creamy cheese cravings without picking up the phone to order appetizers.

I typically prepare my Christmas Tree Puff Pastry at the same time I make this dip and save my Italian Christmas Cookies for afterward so the whole holiday spread comes together beautifully.

Even my kids love this one!

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