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

 

Boursin Cheese and Fig Dip
5.0 from 1 reviews
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Recipe type: Appetizer
Author:
Serves: 8 to 10
Ingredients
  • 2 packages of Boursin cheese – 5.3 ounces each (see Notes)
  • 8 to 9 ounces of fig jam (see Notes)
  • ¼ cup pistachios, roughly chopped
  • 2 to 3 teaspoons hot honey (see Notes)
  • Serve with crackers (preferably plain crackers)
  • 2 packages of Boursin cheese – 5.3 ounces each (see Notes)
  • 8 to 9 ounces of fig jam (see Notes)
  • ¼ cup pistachios, roughly chopped
  • 2 to 3 teaspoons hot honey (see Notes)
  • Serve with crackers (preferably plain crackers)
Instructions
  1. 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.
  2. Spread the fig jam on top of the cheese.
  3. Sprinkle pistachios on top of the jam.
  4. Drizzle hot honey (to taste) on top of the pistachios.
  5. You can refrigerate the dip for a few hours before serving. Remove from the refrigerator 30 minutes before serving.
  6. 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.
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Source:  Variation on recipe from Boursin Cheese