Tuesday, February 1, 2011

Homemade Boursin Cheese

This was very good. Reminds me of a spreadable cheese ball in a bowl!

Homemade Boursin Cheese

NOTE: Must be made 12-24 hours in advance

8 ounces plain whipped cream cheese or soft cream cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon chopped chives
pinch dried marjoram, crushed
1 tablespoon chopped parsley
1/2 teaspoon dried thyme, crushed
1/8 teaspoon ground pepper

In large bowl, beat cream cheese. Add other ingredients, and beat until well blended. Refrigerate 12-24 hours. Serve on crackers. (also good on celery, etc!)

Yield: 1 cup

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