Baked Boursin Cheese Dip with Sun-dried Tomatoes

Warm Boursin Cheese Dip is the ultimate 30-minute dump-and-bake holiday appetizer. It's creamy, garlicky, and loaded with sun-dried tomatoes, artichokes, and spinach. Bake it, slow cook it, or serve it cold. 

For the past six years, this dip has been the holiday go-to in our house. It's my no-fail, no-stress appetizer. It looks fancy, tastes amazing, and takes almost no effort. You can bake it, toss it in the slow cooker, or even serve it cold. It never lets me down. 

I've made every version a dozen times, tweaking and tasting until it was just right. There's nothing bland about this dip. It's bold, creamy, and gone within minutes. It reminds me a lot of my Dump and Bake Boursin Orzo and Baked Boursin Tomato Pasta-recipes that started as lazy weeknight experiments and somehow became family traditions. 

What Makes This Warm Tomato Boursin Cheese Dip So Good 

• Turns out perfect baked, cold, or in the slow cooker. You can't mess it up. 
• It's a dump-and-bake recipe, no extra mixing or complicated steps 
• Feels fancy without the effort 
• Uses just one dish, so clean up is easy 

Ingredient Notes and Easy Swaps 

• Garlic and Fine Herbs Boursin Cheese - Use any herbed soft cheese for a budget-friendly alternative. You can also swap goat cheese or cream cheese if Boursin is not available. Try also swapping for another Boursin flavor. There are quite a few to choose from. 
• Sun-dried Tomatoes - I love using dried sun-dried tomatoes because they plump up in the dip as they bake. If using oil-packed be sure to drain well so the dip stays creamy and doesn't get oily. 
• Artichokes - Try using marinated artichoke hearts for even more flavor. 
• Fresh Spinach - If you're serving the dip cold, sauté with garlic before adding so it's nice and tender. 

See the recipe card for full information on ingredients and quantities. 

How to Make Sun-dried Tomato Boursin Cheese Dip Step by Step 

Dump and Bake Method: 

Step 1: Place the Boursin cheese pucks in the baking dish, then surround them with all ingredients except basil, lemon juice, and lemon zest. 

Step 2: Bake at 375 degrees for about 20 minutes. 

Step 3: Stir until well combined. Top with fresh basil, a squeeze of lemon juice, and lemon zest. Serve warm. 

Slow Cooker Method: 

Mix ingredients in a small slow cooker. Heat on low for about 1 hour then switch to warm to serve. 

Cold Method: 

Sautee spinach and garlic in oil for about 1-2 minutes. Cool completely. Combine all ingredients and chill for 30 minutes before serving.

See the recipe card for more details 

Ways to Repurpose Leftovers 

• Pasta Sauce: Use the leftover Boursin tomato dip as a creamy pasta sauce. Warm with a splash of milk or broth and toss with cooked pasta. Top with basil and lemon zest. 
• Stuffed Chicken or Pork: Spoon it inside a butterflied chicken breast or pork chop. Secure with toothpicks and bake. 
• Stuffed Mushrooms: Fill mushroom caps with leftover dip, top with Parmesan and bake until golden. 

Expert Tips for Perfect Creamy Cheese Dip 

• Use a ceramic or glass baking dish for even heating 
• Add a splash of milk if it's too thick for your preference 
• Watch the veggies as they bake. Stir toward the 10-15 minute mark to prevent them from burning.

Serving Suggestions 

• Toasted homemade crostinis are our favorite way to enjoy the dip. 
• Crunchy vegetables like bell peppers, carrots, or cucumbers are a great low-carb option. 
• Warm bread or garlic knots pair perfectly. 
• Crackers or pretzel crisps are great for game day snacking. 

Storing, Reheating, and Make-Ahead Tips 

Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 325 for 10-15 minutes or in the microwave until just warmed through. Freeze for up to 2 months. Thaw overnight, then bake until melty again. To make ahead, assemble the dip the night before and bake it before guests arrive. 

Common Questions

More Creamy Dips Like This

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Baked Boursin Cheese Dip with Sun-dried Tomatoes

Kate

Warm boursin Cheese Dip is the ultimate 30 minute holiday appetizer. It's creamy, garlicky, and packed with sun-dried tomatoes, artichokes, and spinach. You can bake it, slow cook it, or serve it cold. It's always a hit! 

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine American

Servings 6 Servings

Calories 139 kcal

Equipment

• ▢
  8x8 cermaic or glass baking dish or similar size

Ingredients

  

1x2x3x

• ▢ 2 rounds Boursin Garlic and Fine Herbs Cheese softened
• ▢ 1 14 oz can quartered artichoke hearts drained and chopped
• ▢ ½ cup sun-dried tomatoes oil-packed should be drained well
• ▢ 1 cup roughly chopped fresh spinach
• ▢ 1 clove garlic minced
• ▢ 2 tablespoons olive oil
• ▢ ¼ cup parmesan cheese
• ▢ Pinch of seasoned salt
• ▢ Fresh basil
• ▢ Lemon juice from ½ lemon
• ▢ Lemon zest

Instructions

 

Oven Directions

• Preheat oven to 375 degrees. Lightly oil a small baking dish.
• In the baking dish add 2 rounds Boursin cheese, spinach, garlic, artichokes, sun-dried tomatoes, Parmesan cheese, and olive oil. Gently break up the Boursin and stir to combine.
• Bake 18-22 minutes until hot and golden on top. Stir until well combined.
• Finish with fresh basil, lemon juice, and lemon zest. Season with a pinch of salt if needed.

Slow Cooker Directions

• In a small skillet sauté spinach with garlic and a little oil until the spinach is wilted.
• Add the spinach mixture, Boursin cheese, artichokes, sun-dried tomatoes, Parmesan, pinch of salt and remaining olive oil (if any)
• Cover and cook on low for 1-½ hours or high for 45-60 minutes. Stir half way until smooth and heated through. Switch to warm for serving up to 2 hours.
• Just before serving stir in fresh basil, lemon juice, and lemon zest.

Cold Directions

• In a small skillet over medium heat. Sauté spinach and garlic in olive oil until wilted. About 1-2 minutes. Cool completely.
• Let Boursin cheese sit at room temperature for 15-20 minutes to soften. In a bowl mix Boursin with cooled spinach, artichokes, sun-dried tomatoes, parmesan, lemon zest and lemon juice to taste. Fold in basil and add a pinch of salt if needed.
• Cover and chill 30 minutes to let flavors marry. Serve cold.

Notes

Storage, Reheating, Make Ahead Tips 

• Refrigerate: up to 4 days 
• Freeze: up to 2 months 
• Reheat: 325 for 10-15 minutes or microwave until heated through 
• Make Ahead: Assemble the night before and bake before guests arrive 

Swap Suggestions 

• Use any brand of soft herb cheese. Goat cheese or cream cheese can be substituted for Boursin cheese. 

Repurpose 

• Pasta sauce 
• Stuffed chicken or pork 
• Stuffed mushrooms 

Nutrition

Calories: 139kcalCarbohydrates: 8gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 402mgPotassium: 348mgFiber: 2gSugar: 4gVitamin A: 585IUVitamin C: 5mgCalcium: 72mgIron: 1mg

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