Boursin Cheese
Cream cheese and butter beaten with garlic powder, dried herbs, and salt until creamy and spreadable. Tastes just like the store-bought Garlic and Fine Herbs variety, makes twice as much, and costs a fraction of the price. Ten minutes, one bowl, no cooking. Chill for two hours and the flavor gets even better.
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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 one and a half cups, which equals about two standard 5.2-ounce store packages of Boursin.
Room temperature: Both the cream cheese and butter must be fully softened before starting. Cold ingredients will not blend smoothly. Thirty minutes on the counter is usually enough.
Do not overmix: Beat one to two minutes to combine the base, then one more minute after adding the herbs. Overmixing creates a whipped texture instead of the classic soft crumble.
Chill time: The flavor improves significantly after two or more hours in the refrigerator. Make it the night before for the best result.
Before serving: Pull it from the fridge 20 to 30 minutes before serving so it softens back to spreadable.
Salted butter: If using salted butter, omit the kosher salt from the recipe and taste at the end.
Dairy-free: Tested with Kite Hill dairy-free cream cheese and Miyoko's vegan butter. The result is just as rich and creamy.
Freeze: Wrap tightly and freeze for up to three months. Thaw overnight in the fridge. Texture may be slightly softer after freezing. Flavor is unaffected.
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
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