Boursin-Homemade

Submitted by DJM

"This recipes is very close to the commercial cheese. Best if used in 1 or 2 days as the garlic gets very strong!"

 

• Ready In: 5mins
• Ingredients: 9
• Yields: 1 pound

ingredients

• 2 (8 ounce) packages cream cheese, room temperature
• 4 ounces butter, room temperature
• 1 teaspoon dried oregano
• 1⁄4 teaspoon dried dill
• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon marjoram
• 1⁄4 teaspoon fresh ground black pepper
• 2 cloves garlic, peeled and lightly crushed

directions

1. Combine all ingredients in a food processor until smooth.
2. Refrigerate at least four hours before serving.

Reviews

[Luvs Seymour Lake]

This is great! However, I disagree that it should be used quickly. It keeps a long time if tightly covered without the garlic becoming overpowering!

 

[St. Louie Suzie]

LOVE IT! I like to serve Boursin and crackers at parties, but the kind you buy at the store is SO expensive and you only get a small amount. This recipe tastes exactly the same and the texture is better (not as crumbly as the store-bought kind). THANKS!

 

[vbak5228]

I have made as a spread, but I also use the herb portions to make ranch dressing. Omit cream cheese and butter and add the herbs to a mixture of buttermilk and mayo. Delicious.

 

[EmilyStrikesAgain]

This was easy and delicious! Reminded me of Alouette brand soft cheese that costs about $4.50 a serving at the store!

 

[mummamills]

excellent and easy. Used italian herb mix and fresh basil. made recipe#290323.