Prep 10 mins
Cook 10 mins
This spread is delicious on crackers, baked potatoes and vegetables. I get many requests to bring this to snack day at work. It is hard to believe something this good can be so easy to make. Real Boursin Cheese is very pricey and most people can't tell the difference!
- 1 garlic clove
- 2 (8 ounce) packages cream cheese (softened)
- 1 cup butter (butter preferred) or 1 cup margarine (butter preferred)
- 1 teaspoon dried oregano
- 1⁄4 teaspoon dried dill weed
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried marjoram
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon pepper
- Position knife blade in food processor bowl; add garlic clove.
- Process until finely chopped, stopping once to scrape down sides.
- Add cream cheese, butter and remaining ingredients; process until smooth, stopping twice to scrape down sides.
- Cheese mixture may be refrigerated up to one week or frozen uo to three months.
Excellent! This recipe made enough for two occasions. I didn't have any marjoram on hand so I left it out and didn't miss it at all. I served it with little dipping bread sticks. I'll be making this often! You saved me lots of money, too. I have been purchasing this at our local farmers market for $3.50 for a tiny container!!!! Thanks!!!
This is an easy and delicious boursin recipe. Even using the dried herbs, this recipe is very flavorful. I let the low-fat cream cheese and Blue Bonnet margarine sit out till room temp, and was able to combine everything nicely by hand. This made two good-sized logs, and I am planning to freeze one! A definite keeper!
So easy and delicious ... whipped it up at the last minute (usually ingredients you have on hand) for a pot-luck appetizer and it was a hit. I doubled the garlic (personal taste). Will use this often.