Boursin Cheese Spread - Copycat
photo by Susie D
- Ready In:
- 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.
Questions & Replies
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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!
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