Prep 20 mins
Cook 0 mins
Creamy, smooth, with more than a hint of garlic. This recipe was in a cookbook my Mom made for me. If you put this out at a party, you probably won't have leftovers to think about, but just in case, it keeps well, wrapped tightly in the fridge.
- 24 ounces cream cheese, softened
- 3 garlic cloves, crushed
- 2 tablespoons vermouth
- 2 teaspoons parsley, minced
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon tarragon
- 1⁄4 teaspoon chives, minced
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon sage
- 1⁄4 teaspoon white pepper
- Place all ingredients into a food processor or mixer, and whirl.
- Pack into a crock, fancy cup, or dish or form into logs.
- Refrigerate and serve with crackers and get ready for raves!
I prepared this as written but without tarragon as I don't have.<br/>For the Vermouth I used "Martini bianco" as I knew that this would be absolutely perfect with the fresh cheese (I use the vermouth for cheese pies as well).<br/>We combined this with fresh bread and smoked salmon! So yummy!
I made this exactly as written for a large party, but forgot to serve it, so it was shared with friends and used in place of expensive Boursin in two reipes I like to make. To be honest, I like it better than Boursin, except it doesn't have the buttery/melty quality of the real thing when you're eating it on a cracker. It's delicious, though, and this is an excellent recipe. Thanks for such a useful recipe that will save me a lot of money.
This was yummy, I had to leave out the tarragon as I couldn't get any and I increased the parsley to 3 T because I like it! Served with tortilla chips for dipping, great success, thank you made for Fall PAC 07.