This Boursin dip is my go-to hot appetizer when people are coming over and I only have 20 minutes. Spread creamy Boursin cheese on a small plate and top with crispy bacon, jalapeños, and honey. A few minutes of prep gives you one of my favorite dips. If you want a Boursin dip that tastes like a wine-bar appetizer but uses only four ingredients, this is the one.
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This post is a recipe for Boursin dip made with Garlic and Fine Herbs Boursin cheese, crispy bacon, sautéed jalapeños, and honey. It's for home cooks who want an easy, warm party appetizer for game day, holiday parties, or a casual happy hour at home. The topping cooks in one skillet, and the honey caramelizes in the bacon drippings, turning into a sticky, sweet-and-spicy glaze instead of just a drizzle. The post includes step-by-step directions, substitutions, variations, make-ahead tips, and storage and reheating instructions.
Why you'll love this Boursin dip
It hits every craving at once. You get creamy, garlicky cheese, salty bacon, a little heat from the jalapeños, and sweetness from the honey. Every bite has a bit of everything.
It's four ingredients and one skillet. There's no shredding, no mixing bowl, and no long spice list. The topping cooks in one pan and the cheese goes straight into the baking dish.
It looks impressive with zero effort. That glossy, caramelized topping makes this dip look like something you ordered off a happy hour menu. Your guests don't need to know it took you 20 minutes.
Boursin dip ingredients
Boursin Cheese. Boursin is a soft, spreadable French cheese that comes in a small round block. I use the Garlic and Fine Herbs flavor because the garlic and herbs taste amazing with bacon and honey. You'll find it near the specialty cheeses at most grocery stores, including Trader Joe's, Jewel-Osco, and Target. If you love Boursin as much as I do, my easy bruschetta dip with Boursin cheese is another one to keep in your back pocket.
Jalapeños. One jalapeño gives you a gentle kick. Use two if your crowd likes heat. Scrape out the seeds and white ribs for a milder dip, since that's where most of the spice lives.
Bacon. You'll need 4 to 5 strips. Regular bacon gets extra crispy, which I love for texture on top of soft cheese. Thick-cut works too; it just gives you chewier bites.
Honey. Regular honey is all you need here. It balances the salty bacon and spicy jalapeños, and it turns sticky and glossy as it warms in the skillet. You'll use some in the skillet and save a little for drizzling on top.
How to make Boursin dip
This dip serves 4-6 as an appetizer.
- Take your Boursin out of the fridge and let it come to room temperature so it's easier to spread.
- Dice the bacon into small, bite-size pieces. Add it to a cold skillet, then turn the heat to medium. Cook for 6 to 8 minutes, stirring often, until the bacon is crispy.
- Carefully pour off most of the grease, leaving about 1 tablespoon in the pan. That little bit of bacon fat is what flavors the jalapeños.
- Dice the jalapeño and add it to the skillet. Cook for 5 to 6 minutes, stirring, until it softens.
- Unwrap the Boursin and spread it onto a serving plate.
- Spoon the bacon-and-jalapeño mixture over the cheese.
- Top with a drizzle of honey.
- Serve right away with crackers or toasted baguette.
Substitutions and variations
Use a different Boursin flavor. Shallot and Chive is great here, and Cracked Black Pepper adds a bolder bite.
Swap the bacon. Pancetta or prosciutto both crisp up nicely in the skillet. They're saltier than bacon, so taste before adding extra honey.
Use hot honey. Swap in hot honey, like Mike's Hot Honey, for a sweet heat that builds with every bite. Go a little lighter on the jalapeño if your crowd is spice-shy.
Use cream cheese in a pinch. If you can't find Boursin, a block of cream cheese works. Mix in 1 minced garlic clove and ½ teaspoon dried Italian herbs first so it doesn't taste flat.
Make it extra spicy. Use two jalapeños and leave some seeds in, then finish with a drizzle of hot honey instead of regular honey.
Add crunchy nuts. Toss a small handful of chopped pecans into the skillet with the honey for a candied topping.
Go sweet and savory for the holidays. Swap the honey for fig jam and skip the jalapeño. It's a great fit for a Thanksgiving or Christmas spread.
Finish with fresh herbs. Sprinkle chopped chives or green onions on top after baking for color and a fresh bite.
Storing and reheating Boursin dip
Leftover Boursin dip keeps in the fridge for up to 3 days. Cover the dish tightly or move the dip to an airtight container.
To reheat, bake it at 325°F for 5 to 10 minutes, until it's warm and soft again. For a single serving, microwave it in 15- to 20-second bursts.
To make ahead, cook the bacon, jalapeño, and honey topping up to 2 days early, then store it in the fridge. When guests are on the way, spread the Boursin in your dish, add the cold topping, and bake for a few extra minutes.
I don't recommend freezing this dip. Boursin gets grainy after thawing.
FAQs
Can you bake Boursin cheese?
Yes, Boursin bakes really well. Bake it for a few minutes at 325°F to warm it and make it spreadable. Keep the bake short, because if it goes too long, the cheese can start to separate and look oily.
What do you serve with Boursin dip?
Toasted baguette slices, buttery crackers like Ritz, pita chips, and pretzel crisps all work well with Boursin dip. Choose something sturdy so it can scoop up the bacon topping without breaking. Toasted baguette is my favorite.
Can you make Boursin dip ahead of time?
Yes, you can make the topping up to 2 days ahead and keep it in the fridge. Assemble and bake the dip right before serving so the cheese is warm and soft when it hits the table.
Pin it for later!
Want more easy appetizer recipes?
- Easy Bruschetta Dip with Boursin Cheese
- Easy Giardiniera Dip
- French Onion Soup Dip
- Chicken Enchilada Dip
Boursin Dip with Jalapeños and Bacon
Ingredients
- 1 package of Boursin cheese, I used garlic and chive
- 5 strips bacon, cut and cooked
- 1-2 jalapenos, diced and cooked
Instructions
- Take your Boursin out of the fridge and let it come to room temperature so it's easier to spread.
- Dice the bacon into small, bite-size pieces. Add it to a cold skillet, then turn the heat to medium. Cook for 6 to 8 minutes, stirring often, until the bacon is crispy.
- Carefully pour off most of the grease, leaving about 1 tablespoon in the pan. That little bit of bacon fat is what flavors the jalapeños.
- Dice the jalapeño and add it to the skillet. Cook for 5 to 6 minutes, stirring, until it softens.
- Unwrap the Boursin and spread it into a serving plate.
- Spoon the bacon-and-jalapeño mixture over the cheese.
- Top with a drizzle of honey.
- Serve right away with crackers or toasted baguette.
Notes
Substitutions and variations
Use a different Boursin flavor. Shallot and Chive is great here, and Cracked Black Pepper adds a bolder bite.
Swap the bacon. Pancetta or prosciutto both crisp up nicely in the skillet. They're saltier than bacon, so taste before adding extra honey.
Use regular honey. You'll still get the sticky, sweet topping without the extra heat. Add a pinch of red pepper flakes if you want some spice back.
Use cream cheese in a pinch. If you can't find Boursin, a block of cream cheese works. Mix in 1 minced garlic clove and ½ teaspoon dried Italian herbs first so it doesn't taste flat.
Make it extra spicy. Use two jalapeños and leave some seeds in, then finish with a heavier drizzle of hot honey.
Add crunchy nuts. Toss a small handful of chopped pecans into the skillet with the honey for a candied topping.
Go sweet and savory for the holidays. Swap the hot honey for fig jam and skip the jalapeño. It's a great fit for a Thanksgiving or Christmas spread.
Finish with fresh herbs. Sprinkle chopped chives or green onions on top after baking for color and a fresh bite.
Storing and reheating Boursin dip
Leftover Boursin dip keeps in the fridge for up to 3 days. Cover the dish tightly or move the dip to an airtight container.
To reheat, bake it at 325°F for 5 to 10 minutes, until it's warm and soft again. For a single serving, microwave it in 15- to 20-second bursts.
To make it ahead, cook the bacon, jalapeño, and honey topping up to 2 days early and store it in the fridge. When guests are on the way, spread the Boursin in your dish, add the cold topping, and bake for a few extra minutes.
I don't recommend freezing this dip. Boursin gets grainy once it thaws after freezing.
FAQs
Does Boursin cheese melt?
Boursin softens and turns creamy when it's heated, but it doesn't stretch or string like mozzarella. That's what makes it so good for a dip. It stays thick and scoopable instead of turning into a puddle.
Can you bake Boursin cheese?
Yes, Boursin bakes really well. A few minutes at 325°F makes it warm and spreadable. Keep the bake short, because if it goes too long, the cheese can start to separate and look oily.
What do you serve with Boursin dip?
Toasted baguette slices, buttery crackers like Ritz, pita chips, and pretzel crisps are all great with Boursin dip. Choose something sturdy so it can scoop up the bacon topping without breaking. Toasted baguette is my favorite.
Can you make this Boursin dip ahead of time?
Yes, you can make the topping up to 2 days ahead and keep it in the fridge. Assemble and bake the dip right before serving so the cheese is warm and soft when it hits the table.
