Domestic boursin cheese

Yield: 6 servings

Measure Ingredient
\N \N Jim Vorheis
3 ounces Cream cheese
4 tablespoons Butter
¼ teaspoon Garlic powder
2 tablespoons Freshly grated Parmesan cheese
1 tablespoon Dry white wine
1 tablespoon Minced parsley
1 pinch Of thyme
1 pinch Of marjoram

Cream all ingredients thoroughly or use food processor with steel blade. Chill for at least four hours. Serve with crackers.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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