Boursin Cheese
Creamy, garlicky, and loaded with herbs, this homemade Boursin cheese tastes just like the classic Garlic & Fine Herbs version and comes together in 10 minutes with one bowl. It spreads on crackers, melts into pasta, and turns simple chicken into something special. If you have cream cheese, butter, and dried herbs, you can make it right now.
PRINT RECIPE
PIN RECIPE
Servings: 12 ounces
INGREDIENTS
- 1 (8-ounce) packages cream cheese softened to room temperature
- 1/2 cup unsalted butter softened to room temperature
- 3/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon EACH: dried basil, dried dill, marjoram, dried thyme
- 1/8 teaspoon black pepper
INSTRUCTIONS
- Add the softened cream cheese and butter to a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment. Beat on high speed for 1-2 minutes, until combined and slightly fluffy.1 (8-ounce) packages cream cheese, 1/2 cup unsalted butter
- Scrape down the sides of the bowl and all of the spices. Blend again for 1 minute until they’re evenly distributed, scraping down the sides of the bowl as needed.3/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon dried parsley, 1/4 teaspoon EACH: dried basil, dried dill, marjoram, dried thyme, 1/8 teaspoon black pepper
- Transfer the boursin cheese to a serving bowl and serve right away at room temperature with crackers, chips, or veggies. Store in an airtight container for up to 5 days in the fridge. Allow the dip to warm slightly before serving to soften or use it immediately in your favorite recipes like boursin chicken or boursin cheese pasta.
Notes
Yield: This recipe makes approximately 1 1/2 cups, which equals about 2 standard 5.2-ounce store packages of Boursin.
Texture Tip: Do not over mix after adding herbs. Over mixing creates a whipped texture instead of the classic soft crumble.
Make Ahead: Flavor improves after chilling for 2 to 4 hours.
Cream Cheese. I also tested this with dairy-free cream cheese and it was delicious. We used Kite Hill dairy-free cream cheese.
Butter. You can use salted butter, just omit the salt from the recipe. We also tested this with Myokos vegan butter; the result was just as rich and creamy.
Nutrition
Serving: 2ounces | Calories: 269kcal | Carbohydrates: 2.4g | Protein: 2.6g | Fat: 28.4g | Cholesterol: 78.9mg | Sodium: 224mg | Fiber: 0g | Sugar: 1.4g | Vitamin A: 246IU | Vitamin C: 0mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
