Homemade Boursin Cheese
This homemade Boursin cheese recipe is creamy, garlicky, and full of fresh herbs. It spreads easily on crackers or bread, works as a veggie dip, and doubles as a flavorful base for pasta, chicken, or mashed potatoes.
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Servings: 24 ounces
INGREDIENTS
- 2 (8-ounce) packages cream cheese softened to room temperature (Note 1)
- 1 cup (2 sticks) unsalted butter softened to room temperature (Note 2)
- 1 1/4 teaspoons garlic powder
- 1 teaspoon kosher salt
- 3/4 teaspoon dried parsley
- 1/2 teaspoon EACH: dried basil, dried dill, marjoram, dried thyme
- 1/4 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.2 (8-ounce) packages cream cheese
- 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.1 1/4 teaspoons garlic powder
- 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
Note 1. Cream Cheese. We also tested this with dairy-free cream cheese and it was delicious. We used Kite Hill dairy-free cream cheese.
Note 2. 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
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