Prep 5 mins
Cook 0 mins
Serving suggestions:Serve with fresh veggies or crackers; or use as topping for baked potatoes or over hot steamed veggies.
- 2 cups yogurt cheese
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried dill
- 1⁄4 teaspoon dried marjoram
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon fresh ground black pepper
- 1.5 (1 g) packets artificial sweetener
- Mix all ingredients together in bowl.
- Refrigerate several hours to overnight so flavors will meld.
The first time I make a recipe I always try to follow it exactly.
Questioned the used of the sweetener but added it. Did not like the sweetness
I am a big fan of Boursin's Garlic and Herb Cheese.
This is not it - not the herb balance and not the savoriness I was expecting.
Delish recipe! I have recently made other yogurt cheese recipes on "Zaar and loved them, too, so decided to try this one also. Because I make regular Boursin cheese (with cream cheese and/or other cheeses), I added a few ingredients (that I usually use) to this recipe for Boursin Herbed Yogurt Cheese. They included 1/2 tsp Sherry, 1/8 tsp Worcestershire sauce, and 2 tsp parmesan cheese. My yogurt cheese drained for about 16 hours, and after mixing in all ingredients, I let it "meld" in the refrigerator for about 8 hours. Served it with thin wheat crackers as an appetizer during a Prime Rib dinner party (with Stovies, roast asparagus, and cranberry-acorn squash). Thank you for a very tasty recipe that we will use again.
Wow, it was like I was eating healthy Boursin, which is great! Thanks for the amazing recipe!