The Boursin cheese sold in the grocery store is kind of on the pricey side, so just make your own and enjoy the savings.
Recipe information
Yield
yields 3 cups
Ingredients
1 pound cream cheese
8 ounces whipped butter, at room temperature
1 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried dill
1/4 teaspoon dried marjoram
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
Preparation
Place the cream cheese and butter in the bowl of a food processor. With the machine running, add the seasonings, and process until smoothly blended. Line a medium-size crock or bowl with plastic wrap and fill it with the cheese mixture. Cover and refrigerate for up to 1 week. Serve with buttery crackers. This also makes a tasty spread for roast beef sandwiches.
