HOMEMADE BOURSIN CHEESE SPREAD
4 ounces cream cheese, softened
4 tablespoons butter, softened
1 small clove garlic, coarsely chopped
1/8 teaspoon freshly ground pepper
1/8 teaspoon dill
2 teaspoons chives
1 tablespoon fresh parsley, chopped
In a mini food processor, process the cream cheese, butter and garlic until blended. Add the remaining ingredients and process until well combined. Put in an airtight container and chill a couple hours to allow the flavors to develop. Serve with crackers or raw vegetables.
Makes about 3/4 cup
Can be frozen
Per Tablespoon: 67 Calories; 7g Fat; 1g Protein; trace Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 2 Tablespoons: 135 Calories; 14g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per Whole Batch: 810 Calories; 86g Fat; 9g Protein; 5g Carbohydrate; trace Dietary Fiber; 5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. Since posting this on my website, I have tried freezing it. The interesting thing is that the texture after thawing is even more like the real thing. I think this would be nice for holiday parties since it can be made ahead and frozen.
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