Boursin Cheese Blend
Use heaping (rounded) teaspoons for these measures. If you have fresh herbs you would like to use in place of the dried, use a Tablespoon equivalent for that ingredient. (Fresh is ideal, but not always possible, which I why I worked this recipe our with dry herbs.) Also , if you make your own homemade cream cheese, the texture of this will be more desirable, softer and more spreadable. The store bought stuff is really stiff, and is best at room temperature when it is spread. Because this is a stiff dip it is better spread not dipped. Serve this with veggies or firm crackers (Like Trisket, pita chips or Melba Toast) . Or you can warm it on the stove, adding Parmesan cheese to taste and use it as delicious sauce over pasta or broccoli. Also a little dollop on top of a freshly at the time of serving, grilled steak is heavenly! Oh this is also very tasty spread on a bagels! Also spread inside a wrap or to roll organic deli meat around it for pin wheel appetiser or a snacky lunch (or layer lox on top of the dip on to p or your bagel!) Oh there are so many yummy ways to use it!
2 tsp dr. chives
2 tsp dr. parsley
1 1/2 tsp dr. marjoram
1tsp dr. basil
1 1/2 tsp dr. lemon thyme*
1 tsp + minced fresh garlic (You could use 1/2 tsp garlic powder in a pinch)
1/2 tsp fresh ground pepper
8T butter, softened
8-12 oz cream cheese, softened
- Mash all the ingredients together in a bowl with the back of a spoon, or a mixer.*
- Put in the refrigerator overnight to blend the flavors (min 8 hours), it gets better with time! 2 days is even better! It keeps very well for a weeks.
(update) If you can't find lemon thyme, you may use "plain thyme". I then I would consider playing with a LITTLE lemon zest or a squeez of lemon in the dip too. The botanical name ofr lemon thyme is Thymus x citriodorus, in case you need it. If you can find it to grwo some...it is worth it! It is wonderful for tea mixes and cooking.