Pepper Boursin

8 oz. cream cheese or neufchatel cheese, softened
4 oz. butter, room temperature
1 to 2 tsp. fresh coarse ground black pepper or cracked black pepper
1 tsp. dried parsley
1 tsp. garlic powder
1/2 tsp. dill weed
1/2 tsp. dried marjoram
1/2 tsp. salt (optional)
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. onion powder
1/2 tsp. dried basil

Directions:

Combine ingredients and chill before serving to blend flavors. Serve softened at room temperature.

Comments from sue-l :

A bit more peppery than regular boursin, but the flavor is quite nice. Serve with crackers or chopped raw vegetables.

User Reviews:

This was absolutely wonderful! Very easy to make and a big hit.

submitted by rethanne on December 01, 2005

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