I love Boursin cheese – on English muffins, on pumpernickel toast, in pasta sauces. I use this stuff a lot, but it’s not cheap. Years ago, my stepmom gave me this recipe, and this is a really close match! Absolutely delicious!
Mock Boursin Cheese
- 8 oz unsalted butter
- 16 oz cream cheese
- ½ t each dried basil, kosher salt, dill, and marjoram
- ¼ t each garlic powder, thyme, and pepper
- 1-½ t fresh chives
Mix butter and cream cheese well. Add remaining ingredients. Pour in bowl, cover, and chill at least 2 hours. Serve with crackers, on crusty bread, or on English muffins.
Note: I often use only 1/2 c (4oz) butter for this. It comes out softer than regular Boursin, more like the Light Boursin version – but just as delicious and a obviously lighter!