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Homemade Boursin Cheese
Creamy cheese spread with herbs and garlic.
Course
Appetizer
Cuisine
American
Prep Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
1
batch
Calories
164
kcal
Author
Kathy Berget
Equipment
Hand Mixer
Measuring Spoons
Ingredients
8
ounces
cream cheese
softened
4
ounces
butter, 1 stick
softened
2
cloves
garlic
minced
2
tablespoons
Parmesan cheese
freshly grated
1
teaspoons
dried parsley flakes
1
teaspoon
dried dill weed
½
teaspoon
dried marjoram
½
teaspoon
dried basil
½
teaspoon
black pepper
freshly ground
¼
teaspoon
dried thyme
Instructions
Mix cream cheese with a mixer until smooth and creamy. Add butter and mix until very soft.
8 ounces cream cheese,
4 ounces butter, 1 stick
Fold in minced garlic, Parmesan cheese and dried herbs.
2 cloves garlic,
2 tablespoons Parmesan cheese,
1 teaspoon dried dill weed,
½ teaspoon dried marjoram,
½ teaspoon dried basil,
½ teaspoon black pepper,
¼ teaspoon dried thyme,
1 teaspoons dried parsley flakes
Scoop cheese mixture into a bowl, cover and refrigerate for 2-4 hours before serving.
Notes
This recipe can easily be doubled
Make certain the cream cheese and butter are very soft. Otherwise, they will not blend into a smooth mixture and you may have lumps.
Cover and refrigerate if you aren't serving right away.
This cheese spread is best served slightly softened. Remove from the refrigerator about 30 minutes before serving.
Recipe adapted from
Food.com
Nutrition
Calories:
164
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Cholesterol:
50
mg
|
Sodium:
174
mg
|
Potassium:
35
mg
|
Vitamin A:
600
IU
|
Vitamin C:
0.2
mg
|
Calcium:
42
mg
|
Iron:
0.2
mg