5-Minute Pepper Jelly Cheese Dip with Boursin (Print version)

Creamy whipped Boursin topped with glossy pepper jelly, chives, and crunchy dippers for a fast no-cook appetizer.

# Ingredients:

For the cheese base

01 - 2 packages (5.3 oz each, 300 g total) Boursin Garlic and Fine Herbs cheese, softened

02 - 1 tablespoon half-and-half, plus 1 teaspoon more only if needed

03 - 1/8 teaspoon freshly ground black pepper

For topping and serving

04 - 1/2 cup (160 g) red pepper jelly, stirred until loose

05 - 1 tablespoon finely chopped fresh chives

06 - Crackers, pretzel crisps, pita chips, cucumber rounds, or sweet pepper strips, for serving

# Instructions:

01 - Set the Boursin on the counter for 20-30 minutes, until it gives slightly when pressed. This helps it whip smooth.

02 - Add the softened Boursin, half-and-half, and black pepper to a food processor or mixing bowl. Pulse or beat for 20-30 seconds, scraping once, until creamy and spreadable.

03 - Spoon the whipped cheese into a shallow serving bowl or small plate. Spread it into an even layer with a few swoops to catch the jelly.

04 - Stir the pepper jelly until spoonable. If it is very firm, microwave it for 5-10 seconds, then spoon it over the cheese base.

05 - Sprinkle with chives and serve immediately with crackers, pretzel crisps, pita chips, or crisp vegetables.

# Good to know:

01 - Best served cool to room temperature.

02 - The cheese base can be made 1 day ahead. Add jelly shortly before serving.

03 - Use less jelly for a more savory dip, or add extra for a sweeter topping.

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