"The belly rules the mind."--Spanish Proverb

Mock Boursin Recipe

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This recipe for Mock Boursin, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Rains
Added: Wednesday, November 19, 2008

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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