The Easiest, Cheesiest, 2-Ingredient Appetizer Everyone Wants To Know How To Make

The Easiest, Cheesiest, 2-Ingredient Appetizer Everyone Wants To Know How To Make

Fair warning: Everyone will be begging you to bring this to the next get-together.

The Easiest, Cheesiest, 2-Ingredient Appetizer Everyone Wants To Know How To Make

Every time I make this dip, it’s gone within minutes and everyone is left asking me how to make it. When I proceed to tell my inquirers that it’s truly just cherry tomatoes, Boursin cheese, and a little oven time, eyes widen and jaws drop. Then, they dip another cracker into the good stuff (if there’s still any left) in disbelief.

Sometimes the thought of making an appetizer (on top of everything else) makes entertaining feel daunting, but rest assured, this one is a breeze. While it might not look all that impressive (it’s an admittedly messy dip), it sure tastes impressive thanks to the herb-filled cheese that packs it with flavor. Best of all, it’s ready in under 30 minutes and only requires a few minutes of hands-on time, so you can better spend your time party-prepping or checking off your never-ending to-do list.

I have to admit—each time I make this dish, it’s more of a fly-by-the-seat-of-my-pants situation than an actual recipe, but that’s the beauty of its simplicity! So, if you’re a few tomatoes short or perhaps missing a bite from the hunk of cheese, not to worry.

The “recipe” for this crowd-favorite dip is a little rough around the edges. If I’m preparing in advance to whip up the two-ingredient appetizer for a gathering, then I’ll buy a 16-ounce container of cherry tomatoes, but you can just as easily use however many you have on hand in the back of the fridge. And yes, those past-their-prime little guys that are a bit soft are just fine because you’re cooking them anyway. And while I’m normally one to (mostly) save my tomato consumption for those juicy, in-season summer beauties, this is an exception I’m more than happy to make.

<p>Cameron Beall</p> I promise my dish isn&amp;#39;t dirty, it&amp;#39;s just tomato juice splatter

Cameron Beall

I promise my dish isn’t dirty, it’s just tomato juice splatter


  • Cherry tomatoes (about 2 cups sliced)

  • One block of Boursin cheese—you can use whatever flavor you prefer, but I stick with the classic garlic & fine herbs

  • Drizzle of olive oil

  • Pinch of salt and pepper

Start by preheating your oven to 375 degrees and cutting your cherry tomatoes in half. Once sliced, dump the tomatoes in a shallow baking dish—anything works, but I typically use a small glass brownie pan or casserole dish; and then toss them with a dash of olive oil and pinch of salt and pepper. Roast them in the oven for about 20 minutes or until they’re blistered and juicy. Remove the dish from the oven and add your block of Boursin. Using a spoon, divide the cheese into smaller sections and stir the two together (the cheese doesn’t need to be completely mixed in). Place the dish back in the oven for about 5 minutes until the cheese is melty. Take it out of the oven and give the ingredients a final stir to combine the cheese and tomatoes into one creamy dip.

Voila! You have an irresistible two-ingredient appetizer at your fingertips. Serve the roasted tomato and Boursin dip with your favorite cracker, pita chip, or crostini. (Or, again, whatever you can dig out of the pantry—it’s not a picky dip when it comes to its carb-y pairing.) Enjoy, and good luck getting out of ever not bringing this to the party.

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