Herbed Cheese Spread

Herbed Cheese Spread

lutzflcat 349

"Tastes just like the expensive Boursin® cheese spread you buy at the store. Reduced-fat cream cheese works well in this recipe. Delicious spread on crackers or as a fill on celery sticks. Good shelf life in the refrigerator. This can be eaten right way, but it's best if refrigerated for at least one day before serving."
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Ingredients

10 m servings 102 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Refrigerate at least 1 day before serving.

Reviews

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Hi, I'm the writer of the recipe. We like this spread with 2 medium-size cloves, but if you have concerns or if you're using large cloves, start with less, the cheese's flavors will intensify o...

Update: The garlic in this recipe is overpowering by the next day... Should cut the amount by half or more...

FABULOUS! I will never buy that overly expensive Boursin cheese from the store again...this was even better, and super simple to make too!!!! Thanks, lutzflcat, for sharing such a wonderfully de...

VERY GOOD

This spread is really yummy on crackers! I enjoyed having a homemade version of such an expensive cheese.

Had no vermouth, so used heavy whipping cream. Two cloves of garlic may be too strong. May cut back to one clove next time. I ground the dry herbs with the salt before adding them to make the p...

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