Boursin Pistachio Dip with Pomegranates

A spoon scooping dip out of a glass dish with crackers sitting on the rim.

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Boursin Pistachio Dip with Pomegranates

I've spent over 30 years believing cream cheese was the only way to make a great holiday appetizer, but this Boursin Dip is changing my mind! Somehow, with just 5 ingredients, you get a creamy Boursin cheese base (no mixer needed), layered with homemade maple pistachios, tangy pomegranate seeds, and a sweet drizzle of maple syrup. It's ridiculously easy to make and there is only one simple step to ensuring it comes out creamy instead of crumbly.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Snack

Cuisine: American

Servings: as an appetizer

Calories: 86kcal

Author: Misty

Ingredients

Candied nuts

½ cup pistachios unsalted & shelled
1 tablespoon maple syrup
1 teaspoon olive oil
¼ teaspoon kosher salt

Dip

1 (5.4 oz) wheel Boursin Cheese softened to room temperature (see notes)
3 tablespoons pomegranate seeds
2 teaspoons maple syrup
For serving: Crackers, toasted slices of baguette, or apple slices

Instructions

Candied nuts

Preheat a large skillet over medium-low heat and add the pistachios, maple syrup, oil, and salt. Bring the mixture to a simmer and continue cooking, stirring occasionally, for about 5 minutes.
½ cup pistachios, 1 tablespoon maple syrup, 1 teaspoon olive oil, ¼ teaspoon kosher salt
Remove the pan from the heat and set a timer for 1 minute. Stir the pistachios, spread them into an even layer, and then set the timer again. Do this a total of 5 times. After the 5th time, allow the nuts to finish cooling completely in the pan.

Dip

To make the dip, place the softened Boursin cheese on a small serving platter and use the back of a spoon to smush it around until the texture is smooth and creamy. It will be a little crumbly at first - just keep smushing!
1 (5.4 oz) wheel Boursin Cheese
Once the cheese is smooth, spread it into an even layer on the dish. Then sprinkle the candied pistachios and pomegranate seeds evenly across the top. Finish by drizzling the maple syrup over the top.
3 tablespoons pomegranate seeds, 2 teaspoons maple syrup
Serve with crackers, toasted slices of baguettes, or sliced apples.
For serving: Crackers, toasted slices of baguette, or apple slices

Notes

*Boursin cheese notes: This dip turns out great with the Garlic and Herbs, the Shallot and Chives, and the Caramelized Onion and Herbs flavors. Soften it at room temperature before making the dip (when you press it with your finger, it should indent easily but still feel cool to the touch).

Tips and Tricks:

If the cheese isn't getting creamy as you mix it, it's probably not quite soft enough. Allow it to soften a little longer at room temperature, then smush it around awhile longer.
If the pomegranate seeds are dripping with juice, use a paper towel to dab them dry before sprinkling them on top of the dip.
For the prettiest dip, wait to add the pomegranates and maple syrup until right before serving. That way none of the color bleeds into the white cheese.

Storage: Store the dip covered tightly with plastic wrap in the fridge for 2-3 days.

Make ahead instructions: You can make and cool the pistachios, then store them in an airtight container for up to 1 week. You can also soften the cheese and spread it on the platter as directed, then cover it and store in the fridge for 2-3 days. For the creamiest texture, bring it to a cool room temperature again before adding the toppings.

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