Boursin

This recipe duplicates the taste of the beautifully soft, creamy French cheese known as Boursin. I’ve used Boursin to make my friend Nancy’s Best Crab Dip Ever! recipe (April 16, 2011). In it, Nancy used a 5 oz. (150 g) package of commercially made Boursin. This recipe makes 2-½ times as much Boursin, for roughly half the cost!

Boursin:

1 - 8 oz. pkg (250 g) cream cheese

¼ c. (60 mL or 60 g) butter (no substitutes)

⅓ c. (80 mL) dairy sour cream

1 tsp. (5 mL) chopped garlic, or 1 garlic clove, crushed

1 tbsp. (15 mL) finely snipped fresh chives

1 tbsp. (15 mL) finely chopped fresh parsley

Salt and pepper, to taste

Combine softened cream cheese, butter, and sour cream, blending well. Stir in remaining ingredients, mixing well. Spoon into small mold/s, chilling at least 12 hr. or overnight, so flavors can blend.

Just like the cheese from France!

Combine all ingredients. That’s all there is to it!