Garlic Butter Boursin Dip
4 words: Garlic Butter Boursin Dip. If you’re wondering what to make for that party you have coming up, or what to make for dinner tonight (because dip for dinner is highly recommended) - make this! This hot, extra cheesy dip is like eating your favourite cheesy garlic bread smothered in your favourite cheese spread. It’s rich and mouthcoating and begs for a crisp white wine pairing, like a high quality Italian Pinot Grigio.
I’m not usually the biggest Pinot Grigio fan, as many of them are mass produced and lacking flavour and complexity, but the Le Fracca Levriere Oltrepò Pavese DOC Pinot Grigio breaks that mold. This high quality expression of Pinot Grigio from Oltrepò Pavese, Lombardy in northern Italy is bright and crisp, as expected from this style of wine, with flavours of lemon zest, white peach, melon, crushed gravel and a slight florality. The zesty acidity of this wine perfectly contrasts the cheesy oily mouthfeel of this dip, and the bright fruit flavours compliment the herbal garlicky flavours. Such a winning combination that you need to try!
Get the wine here:
YYC/Alberta Link: Levriere Oltrepo Pavese Pinot Grigio | Highlander Wine & Spirits
US Alternative: Peter Zemmer Pinot Grigio
Garlic Butter Boursin Dip
Ingredients
- 3 tbsp garlic butter (storebought or you can make it yourself)
- 1 shallot, finely chopped
- 3 garlic cloves, pressed
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 cup cream cheese
- 1 package Garlic & Fine Herbs Boursin
- 1 cup 14% sour cream
- Juice from 1/2 lemon
- 1/4 cup fresh herbs (chives, basil), chopped
- 2 cups Mozzarella, shredded (reserve some for topping)
- 1/2 cup Parmesan cheese, grated (reserve some for topping)
- Toppings: Shredded mozzarella, shredded Parmesan, chopped fresh herbs, 1 tbsp garlic butter
- Serve with Italian Herb Turkish Bread or fresh sourdough!
Instructions
- Heat skillet over medium heat and add garlic butter.
- Once melted, add shallot, pressed garlic, and dried spices (garlic powder, oregano, parsley). Stir to cook until softened and fragrant (approximately 2 minutes)
- Add cream cheese. Melt and incorporate with buttery garlic and onions, then stir in Boursin, sour cream, and lemon juice.
- Add fresh herbs, grated Mozzarella, and grated Parmesan. Stir until cheese is melted and stringy.
- Pour into a small baking dish, top with remaining cheese and broil for ~ 3 minutes until cheese is melted, golden and bubbly.
- Remove from oven and top with remaining chopped herbs and 1 tbsp of garlic butter (It will melt and create a buttery coating on the cheese!)
- Serve immediately with soft bread (like sourdough or Turkish bread) and a chilled glass of Pinot Grigio, like the Levriere Oltrepo Pavese Pinot Grigio!
