Prep 10 mins
Cook 0 mins
This version of homemade boursin reminds me of the black pepper boursin you can buy mixed with the flavor of the regular, although the pepper in their boursin is even stronger. If you prefer, you can increase the black pepper from 1 tsp to 1 1/2-2 tsps. for a more bold flavor. Enjoy!
- 8 ounces cream cheese or 8 ounces neufchatel cheese, softened
- 4 ounces butter, room temperature
- 1 -2 teaspoon fresh coarse ground black pepper or 1 -2 teaspoon cracked black pepper
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1⁄2 teaspoon dill weed
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon salt (optional)
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon dried basil
- Mix until smooth, then chill several hours before serving to blend flavors.
- Let soften at room temp before serving for best results.
This is really good. I added about 1/2 the amount of salt called for and thought that was just right. Omitted rosemary as a personal preference.
I made this today because I had an 8oz of nuefchatel cheese that needed to be used up:) I have made a few boursin recipes off the site and although this was very good, it seemed a bit salty (tho I didnt use that much salt). Still very yummy! Thanks Sue L!