Homemade Boursin Cheese Recipe

The classic Boursin cheese includes just parsley and chives, but I think the more the merrier. A larger mix of herbs gives my cheese a more robust, herbier flavor, I think you’re going to love it…

12 ounces whipped cream cheese

1 large juicy clove of garlic

subheading: 2 scant teaspoons each:

dried parsley

dried oregano

dried marjoram

dried tarragon

dried thyme

dried chives

dried sage

dried basil

You can do this in a food processor or by hand.

For the processor, process the garlic first until it is finely minced, then add the cheese and herbs and process until creamy.

By hand, mince the garlic as finely as possible, and then mix everything together in a large bowl.

Put the cheese into an airtight jar or container and refrigerate for 24 hours before serving to allow the flavors to develop.

Make it your own ~

It might sound like a lot of herbs, so use less if you like. I think the cream cheese can really handle quite a bit without being overwhelmed, so I loaded it up. Be sure to crush the herbs further between your fingers as you add them to bring out the flavors.

Go ahead and use a low fat whipped cream cheese for a skinny homemade Boursin cheese recipe.

theviewfromgreatisland.com/homemade-boursin-cheese-recipe/

I made this but didn't like the little leaves so I would either try it again with ground spices or grind my spices finer.

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