Boursin Cheese Spread

2 cloves garlic, minced
2 (8-ounce) packages cream cheese, softened
1 cup butter, softened
1 teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried dill weed
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
¼ teaspoon freshly ground pepper

Place all ingredients in a mixing bowl. Beat with electric mixer on high until mixture is smooth and creamy. Refrigerate until ready to use. Yield: About 3 cups.

NOTE: May be refrigerated for up to 1 week or frozen for up to 3 months.

Suggested uses :

  • Spread on bread or crackers.
  • Spread on Roma or plum tomato halves. Serve cold, or bake at 350º F for 15 minutes; then broil until bubbly.
  • Spoon into fresh mushroom caps. Serve cold, or bake at 350º F for 12 to 15 minutes.
  • Combine 1 cup Boursin and ½ cup milk. Toss with 12 ounces hot pasta.
  • Spoon Boursin into pastry bag, and pipe onto cucumber slices or Belgian endive leaves.
  • Spread 1 teaspoon over boneless, skinless chicken breast before baking.
  • Spoon onto baked potatoes, or stir into mashed potatoes.
  • Use as a sandwich spread in place of mayonnaise.