Pepper Boursin


prep 0:05       total 1:05


1 cups



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


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

Author's Comments

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

1 Recipe Reviews


rethanne reviewed Pepper Boursin on January 12, 2006

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