Mock Boursin Cheese | Farm Bell Recipes

New? Register Here Lost your Password?

Submitted by: judydee on October 18, 2010

Loading ...

judydee

An herbed cream cheese spread reminiscent if the famous French cheese (but less expensive!).

Difficulty: Easy

Servings: varies

Ingredients

2 (8 oz)pkg cream cheese
1 tsp garlic powder
2 tsp caraway seed
2 tsp dried basil
2 tsp dried dill
2 tsp dried chives

Directions

Mix herbs together and blend into softened cream cheese. Form into a ball. Keep refrigerated. Serve with assorted crackers.

Categories: Appetizers & Snacks, Budget, Cheese

Print this Recipe
Comments

Review this Recipe
Link

Link to this Recipe

Add to Recipe Box

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.

Other recipes you may enjoy:

No reviews yet | Get new review notifications:

Click here to cancel reply.

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

If searching multiple ingredients, separate each with a comma (xx, xx).

If you would like to help support the overhead costs of this website, you may donate. Thank you!

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes,
we want to meet you!
Go to Meet the Cook and submit the form to be featured.

May Prize: Non-Slip Pastry Mat.

Blog Submissions

I’m glad to hear that you get excited over produce, too! We volunteer much like you, at Bountiful Baskets. We arrive at O:dark thirty to unload a... - rileysmom on Farm Market Finds
These tips are much appreciated! My camera is certainly closer to the point-and-shoot, so I’ll probably never get really great shots (unless... - sheri blanchard on Taking Pictures of Food
My grandmother used to boil them until done… then peel, slice and make sandwiches with it.. I don’t remember her spices.. I think just salt and... - lesliedgray on Easy Beef Tongue
Hi Pete! Those are regular cupcake papers. Must be the odd camera angle. - Robin from Rurification on No Sugar in These Honey Muffins
I cut the recipe out of the Penzey’s catalog and put it in my recipe box – I’ll try your version instead. We like to cook... - joeyfulnoise on No Sugar in These Honey Muffins
Absotively! Streusel topping would only improve their looks. (Really shouldn’t comment upon the taste. Yet.) Must ask. Are these the short... - Pete on No Sugar in These Honey Muffins
Thank you for this recipe. I like to change them to suit me also. - lisabetholson on No Sugar in These Honey Muffins
Ahh, yes! My favorite kind of recipe! The kind you make up yourself. - LisaAJB on No Sugar in These Honey Muffins
I’ve meant to do this for ages, and finally got around to it. Thank you SOOOO much for all your work and research, this was so simple. And as... - Beecie on How to Make Candied Ginger
Got some chicken breasts cooking in the crock pot. Not sure if this becomes a two-day project yet! But, this soumds quite like an old family... - Pete on Mom’s Chicken & Dumplings

The Farmhouse Table

The Canning Pot

Thanks for being part of our community!