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Boursin Cheese Substitute

A creamy and customizable cheese spread that mimics the delightful flavors of Boursin cheese, perfect for gatherings and cheese boards.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Spread
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Base
  • 8 oz cream cheese (softened) Opt for full-fat for richer flavor.
  • ½ cup sour cream Use fresh and smooth sour cream for a creamy texture.
  • 1 teaspoon garlic powder Fresh minced garlic can also be a wonderful alternative for stronger flavor.
For the Herb Blend
  • 2 tablespoons fresh parsley (finely chopped) Add more for garnish.
  • 1 tablespoon fresh chives (finely chopped) Great for a burst of fresh taste.
  • 1 tablespoon fresh dill (finely chopped) This contributes to a vibrant, herbal kick.
  • 1 teaspoon salt Start with a pinch and adjust to your preference.
  • ½ teaspoon black pepper Freshly ground is best for optimum flavor.

Method
 

Preparation
  1. Make sure your cream cheese is softened before you start. Set it out at room temperature for about 30 minutes.
Mix the Base
  1. In a mixing bowl, combine the softened cream cheese and sour cream. Use a hand mixer or a fork to blend them together until it’s smooth and creamy about 2 to 3 minutes.
Add Garlic
  1. Stir in the garlic powder, mixing until fully integrated in the creamy mixture.
Blend in the Herbs
  1. Add the chopped parsley, chives, and dill, along with the salt and pepper. Gently fold these ingredients into the cheese mixture.
Taste and Adjust
  1. Before transferring it to your serving dish, taste the mixture and adjust seasoning as necessary.
Chill
  1. Transfer the mixture to a serving container, cover, and refrigerate for at least 30 minutes.
Serve
  1. Once chilled, serve it with your favorite crackers, fresh veggies, or as a spread for sandwiches.

Notes

Feel free to swap herbs based on what’s available. For lighter variation, swap half the cream cheese for Greek yogurt. Store in an airtight container in the fridge for up to a week. Can also be frozen for up to three months.