If you love Boursin cheese, but don't feel as though you can make it at home, think again! You CAN make it at home, and after you do, you'll wonder why in the world you haven't been making your own all along.
Consider today as the first day of the rest of your Boursin cheese life! 😉 Making Garlic Herb Homemade Boursin Cheese Spread is a game changer!
Table of Contents Found Here
For this recipe, I was fortunate enough to use the fresh herbs I have growing in pots on my deck in the backyard.
However, if you don't have access to your own fresh herbs, it's nice that these days there is a wide variety of fresh herbs readily available in grocery stores, and at local farmer's markets.
The ingredient list:
- Cream cheese
- Butter (I use salted)
- Fresh parsley, dill weed, marjoram, thyme, rosemary, and sage
- Minced garlic
- Heavy cream
- Black pepper
- Pink Himalayan Salt
- Assorted vegetables for dipping (celery, broccoli, and red bell peppers, shown), or crackers.
Can dried herbs be used
Yes, you can use dried herbs, but since dried herbs are more intense in flavor, make sure to cut back on the amount you use.
Can other herbs be used
Feel free to use your personal favorite herbs when making your own cream cheese and herb spread.
The easy instructions:
- Assemble, and finely mince your selection of fresh herbs (approximately ¼ cup).
- Add the softened cream cheese and butter to a large bowl.
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- Add heavy cream, garlic, salt, and pepper to the cream cheese. Whip until smooth and creamy.
- Add the minced herbs to the whipped cream cheese and stir well.
- Spoon the homemade Boursin cheese into a container and refrigerate until ready to serve.
- Garlic Herb Homemade Boursin Cheese Spread is best served at room temperature.
- To store, tightly cover and refrigerate for up to 7 days.
Additional cream cheese recipes:
- Cream Cheese Cookies with Creamy Cheesecake Topping
- Cream Cheese Salami Spread with Dill Pickles
- Cream Cheese Biscuits with Strawberry Butter
- Sweet Cherry Rolls with Almond Cream Cheese Glaze
- Lemon Drop Cheesecake with Lemon Curd Topping
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Garlic Herb Boursin Cheese Spread
Ingredients
- 1 block (8 ounces) cream cheese, softened to room temperature
- 4 tablespoons butter, softened to room temperature
- 2 cloves garlic, minced
- 2 tablespoons heavy cream
- pinch salt
- pinch black pepper
- 2 tablespoons each herb, parsley, sage, marjoram, thyme, rosemary, and dill weed
- assorted dippers, celery sticks, red bell peppers, broccoli, or crackers
Instructions
- In a large bowl, blend the cream cheese, butter, heavy cream, garlic, salt, and black pepper until smooth and creamy
- Stir in the fresh minced herbs until thoroughly incorporated.
- Spoon into a bowl or serving container and refrigerate until ready to serve.
- Remove the Garlic Herb Boursin Cheese Spread from the refrigerator 30 minutes before serving.
Notes
Nutrition
I sincerely hope you've enjoyed this recipe for Garlic Herb Homemade Boursin Cheese Spread as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Ginny says
Do I use dill weed or dill seed? Thanks for your response
Renée says
Hi, Ginny! I'm sorry I didn't specify.
I used dill weed. I've since gone in and fixed the recipe and post.
Thanks for your eagle-eye. I hope you enjoy the spread.
Take care,
Renee
Sharon says
Can you freeze this?
Renée says
Hi, Sharon!
Yes, you can freeze it but the texture will be slightly softer when it thaws so that is something to be aware of.
Because of this, maybe consider using it in a sauce, or as a sauce thinned with a little milk, once warmed.
That said, store it in an air-tight freezer container for up to 2 months.
I hope this helps.
Take care,
Renee
Nancy Weisbart says
If you don't have fresh herbs can you use dried?
Renée says
Hi, Nancy!
Yes, just don't use as much as called for in the recipe as dried herbs are stronger in flavor. Maybe use half the amount of each kind.
Enjoy the recipe,
Renee
Wilhelmina Johannemann says
On the herbs, do you mean 1/4 cup of each herb, or all the herbs combined should total a 1/4 cup? If so, how much of each herb?
Sandra | A Dash of Sanity says
This is such an appetizing appetizer idea! Can't wait to try it!
Renée says
Thank you. I trust you'll enjoy it!
carrie @ frugal foodie mama says
This would be so perfect for summertime entertaining! 🙂
Allyson Zea says
This dip looks perfect for my next party!
Renée says
Yes, it's perfect for parties!
Erin | Dinners,Dishes and Dessert says
I have to put this on my menu!
Renée says
You'll be glad you did!
Cathy @ Lemon Tree Dwelling says
One of our favorites....I bet this homemade version is amazing!
Renée says
Homemade is always better than store-bought. You can taste the love.
Katerina @ diethood .com says
My family would really enjoy this!! I can't wait to make it!! YUM!!!
Toni | Boulder Locavore says
This is perfect for entertaining! Would love to give it a try!
Renée says
Thanks.