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Boursin-Style Spread with Warm Naan Chips

My go-to appetizer for company, a friend's dinner party, or for dinners-dates at home to make things feel a little fancier.

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It’s finally spring! Summer is right around the corner.

Have you been thinking lately about what you’ll serve at your next dinner party or bring to the next potluck?

I got you. This copycat Boursin-style spread with warm naan chips recipe is the simplest thing ever.

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Entertaining should be easy. Like, easy-peasy. This is my go-to appetizer to serve when we have company, to bring with me to a friend’s dinner party, and to have before our own dinners at home to make things feel a little fancier. It’s an incredible accompaniment to a meat and cheese board, and it’s truly easy to make.

Ok so, by now, you may have scrolled down to the recipe and are thinking “UMM, excuse me. Justine. It says 13 hours?!” Let me put your mind at ease. 12hours and 45minutes of this is inactive time. Time you don’t have to even think about it. The spread takes 5 minutes to set up, then you just let it hang overnight, and the chips take 7 minutes. I got you, remember? Easy-peasy.

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So what is Boursin cheese, anyway? Well, Boursin is actually a brand; it’s a variation on a gournay cheese which usually features chives, garlic, shallots, or other kinds of herbs to make what might be my favorite soft cheese on earth. It’s so salty and herby and good. Which is why I wanted to recreate it at home for so much cheaper!

The really interesting thing is that the consistency of a Boursin cheese is like a thick labneh (or a strained greek yogurt) or a kind of cream cheese. I went the labneh route for this spread, and mixed some plain Greek yogurt with spices and herbs, then strained it for several hours until I wound up with the creamiest, dreamiest spread. The slight tang of the yogurt lends a rich and complex flavor that you actually don’t get in store-bought Boursin, plus you get all of the added benefits of the naturally occurring probiotics found in Greek yogurt!

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Paired with my warm, salt and pepper naan chips, it is heavenly. And easily the most popular app I make. The ways you could customize each component of this recipe are really endless–you could season the pita chips with whatever spices you like, and mix your favorite herbs into Boursin if basil isn’t your jam. You could even roll it in nuts or bacon bits or chopped cranberries at the holidays to jazz it up. Go wild.  But DO at least try this once. I’m willing to bet this will immediately be part of your regular recipe rotation.

Please let me know if you tried and liked this recipe by tagging me in your gorgeous Instagram photos! (@dinnergeeks)


Boursin-Style Spread with Warm Naan Chips

For the chips

  • 2 garlic naan

  • olive oil

  • flake salt

  • ground black pepper


For the spread

  • 2 c. Greek yogurt, full-fat

  • 1 t. salt

  • 1 t. dried basil

  • 1/2 t. garlic powder

  • cheesecloth


For the spread

  1. In a medium bowl, mix together all of the spread ingredients.

  2. Spoon yogurt mixture onto a 10x10in piece of cheesecloth, gather together into a pouch, and securely tie the ends with twine.

  3. Hang yogurt pouch from a cupboard or another secure location and place a small bowl beneath it. Be sure the yogurt pouch is not touching the bowl. You want to leave enough space for it to properly strain.

  4. Let strain for 13 hours, then drain the bowl of the separated liquid. I like to set mine up at night, let it strain overnight.

  5. After it's strained, remove the cheesecloth and wrap it in plastic wrap so that it forms a ball. Place in the fridge for at least an hour to firm up.

  6. When you're ready to serve it, turn it out onto a plate and top with Aleppo pepper and fresh basil, or your garnish of choice!

For the chips

  1. Preheat oven to 425F

  2. Cut naan into small triangles and place on a foil-lined baking sheet or on a pizza stone.

  3. Brush triangles with olive oil, then sprinkle with salt and pepper.

  4. Place in the oven to bake for 5-7 minutes, or until they are as crispy as you'd like them.

  5. Remove, let cool for a couple minutes, then serve warm, with your herb spread!

  6. Enjoy!