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Boursin de Elaine

After bringing her wonderful version of Boursin to many parties and get-togethers over the years, my long time neighbor has shared her recipe (attributed originally to Ms. Elaine Bell). It is creamy and delicious and always a hit whenever it is served.  Spread it on crackers, or as a dip for veggies, or use it to make your favorite gratins extra special. 

2-8 ounce packages cream cheese, softened
pound unsalted butter, softened
2 cloves garlic, pressed
1 tablespoon oregano
teaspoon salt
teaspoon dill
teaspoon black pepper
teaspoon marjoram
teaspoon basil
teaspoon thyme

Combine all into food processor and mix until thoroughly combined. Chill and serve. When using as a spread or dip you may wish to soften it a bit but always allow it to chill thoroughly first as this allow the flavors to meld.


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