Homemade “Boursin” Cheese

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Boursin cheese can be quite expensive and I think this delicious version makes a great substitute for the bought Boursin. Great on crackers or slices of baguette and it will keep for up to 5 days in the fridge. I often make this around Christmas, all I need are a few marinated olives and maybe another cheese or two and I have an appetizer ready to go!

DSC_4246 nx22 pks (8 oz. each) cream cheese, room temperature
¼ cup mayonnaise (lite is just fine here)
2 tsp. Dijon mustard
2 Tbsp. finely chopped fresh chives or green onions
2 Tbsp. finely chopped fresh dill**
1 clove garlic, minced

With the food processor running; drop the clove of garlic through the feed tube, & process until finely chopped; add all the ingredients, except for the green onions & dill & using on/off turns combine well; add the green onions & dill & combine, using a few on/off turns.

Line a 2 cup mold with plastic wrap; add the cheese, smoothing the surface; cover & place in the fridge overnight. Remove from the fridge, turn out onto a serving plate; remove the plastic wrap and serve.

**You can also divide the mixture into 2 (1) cup molds which is what I normally do.

**To have chopped dill when it’s not in season, see Phyllis’ Kitchen/Cooking Tips.

Phyllis Signature

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