Garlic and herb boursin

Yield: 8 Oz

Measure Ingredient
8 ounces Cream cheese
¼ cup Real butter, room temp.
½ teaspoon Spice Islands Beau Monde seasoning
1 medium To large garlic clove, pressed
¼ teaspoon Herbs de Provence
1 teaspoon Minced fresh parsley
1 teaspoon Water
¼ teaspoon Red wine vinegar
¼ teaspoon Worchestershire

Beat cream cheese and butter with an electric mixer until smooth and fluffy. Scrape the sides of the bowl frequently. Add the remaining ingredients and beat until well combined. Pack the mixture into containers, cover well and let mellow in refirigerator for at least 12 hours before serving. Makes 1-¼ cups. Walt MM Posted to MM-Recipes Digest V4 #249 by Walt Gray <waltgray@...> on Wed, 11 Sep 1996.

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