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Hot Honey Boursin Dip: Creamy, Spicy Heaven in 20 Minutes

Hot Honey Boursin Dip is a creamy and spicy appetizer ready in under 20 minutes, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip Base
  • 8 oz Boursin Cheese Soft, herbed cheese that provides a creamy base; substitute with herbed goat cheese or whipped feta.
  • 4 oz Cream Cheese Adds extra richness; can be replaced with mascarpone or ricotta.
  • 1 cup Shredded Mozzarella Contributes stretchiness; swap with Monterey Jack or provolone.
For the Flavor Boost
  • 1/3 cup Hot Honey Brings a sweet, spicy kick; substitute with regular honey and chili flakes.
  • 2 tbsp Fresh Thyme Adds freshness; use dried thyme or parsley if needed.
  • 2 tbsp Olive Oil Enhances richness; can substitute with butter.
  • 1/2 tsp Red Pepper Flakes Optional for extra heat.
  • 1/2 tsp Salt Balances flavors.
  • 1/4 tsp Cracked Black Pepper Adjust to taste.

Equipment

  • oven
  • mixing bowl
  • spatula
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine the Boursin cheese, cream cheese, and shredded mozzarella. Blend until smooth and creamy, about 3 minutes.
  3. Add in the hot honey, chopped fresh thyme, olive oil, red pepper flakes, salt, and cracked black pepper. Mix thoroughly for about 2 minutes.
  4. Transfer your creamy mixture to a small baking dish and spread evenly.
  5. Bake in the preheated oven for 15 minutes, until golden and bubbling.
  6. Remove from oven and let cool for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 6gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 300mgPotassium: 150mgSugar: 5gVitamin A: 400IUCalcium: 150mgIron: 1mg

Notes

This dip can be prepared ahead of time and refrigerated for up to 2 days before baking.

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