Tuesday, July 14, 2009

Boursin Cheese

16 ounces cream cheese (softened)
8 ounces butter (softened)
3 cloves garlic (minced)
1/4 cup Parmesan cheese (freshly grated)
1 teaspoon dried dill weed
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon black pepper (freshly ground)
1/4 teaspoon dried thyme
2 teaspoons dried parsley flakes

In a large mixing bowl add cream cheese and butter. Mix until smooth.
Add minced garlic, Parmesan cheese and dried herbs. 
Mix until well incorporated.
Scoop cheese mixture into a bowl, cover and refrigerate for 2-4 hours before serving. 

Great on cracker, veggies, peppers, and melted and drizzled over grilled chicken...

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