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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mock Boursin Recipe

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This recipe for Mock Boursin is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. cream cheese, softened
1/2 c. plain yogurt
1/4 c. plus 2 tsp. thyme
1/4 tsp. basil
2 tbsp. butter or margarine
2 cloves of garlic, minced
1 tsp. garlic salt
1 tsp. onion salt
pepper to taste (coarse ground preferred)
Directions:
Directions:
Mix well and chill. Make at least a day
ahead for best flavor. Allow to come to room
temperature before serving.

Serve with baguette slices, crackers or raw
veggies. Or stir a little into scrambled eggs,
hot vegetables, baked or mashed potatoes,
whatever.


Number Of Servings:
Number Of Servings:
Makes 2 cups.
Personal Notes:
Personal Notes:
This recipe came from the Rochester Philharmonic Orchestra Cookbook, "Fanfare" ©.
Reduced fat cream cheese is fine here. Don't use ground thyme in this one, the spread comes out gray! I know because I did it once. Use the thyme that is tiny pieces not a powder.

This is like Alouette cheese spread. Why spend your hard earned money buying a gourmet item when this is so easy to make?

 

 

 

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