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    You are in: Home / Recipes / Herb Blend for Boursin Cream Cheese Recipe
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    Herb Blend for Boursin Cream Cheese

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Frank Butcher's Note:

    This is fabulous on bagels! (Especially toasted)

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    Units: US | Metric


    1. 1
      Combine all ingredients.
    2. 2
      Package in small sealed containers.
    3. 3
      Label: Combine 2 tsp of mix with 1 8-oz package of cream cheese and 1/2 cup butter or margarine.

    Ratings & Reviews:

    • on December 14, 2008


      GREAT!!!! I made this to use for the creamed spinach bake (Boursin Cheese Creamed Spinach Bake) Everyone loved it and since one recipe of the cheese mix made more than enough for the creamed spinach bake, we just ate the extra on crackers and chips. My daughter even mixed some of the spread with mashed avocados. It wasn't quite guacamole, but it was great on tortilla chips.

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    • on November 28, 2008


      I used this recipe to make the Boursin Cream Cheese. It was to die for on a panini, used the boursin cream cheese with grilled white peaches, arugula and roast pork tenderloin on ciabatta bread. DH said it was the best sandwich he has ever had!!!!

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    • on November 09, 2005


      I had a get together to go to and quick made this right before going there. It was so simple and went over really well. I served on mini whole wheat bagels. Everyone wanted the recipe. The flavors blend very nicely together. Will definately use this spread again and again. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Herb Blend for Boursin Cream Cheese

    Serving Size: 1 (12 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 43.1
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 3.3 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 1.2 g
    Sugars 2.7 g
    Protein 1.8 g

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