guardianactual
MuscleChemistry Registered Member
8 ounces cream cheese, softened 2 cloves garlic, coarsely chopped 1/8 teaspoon pepper 1/8 teaspoon dill 2 teaspoons chives 2 tablespoons fresh parsley, chopped
In a food processor, process the cream cheese and garlic until blended. Add the remaining ingredients and process until well combined. Put in an airtight container and chill a couple hours or overnight to allow the flavors to develop. This is a more heat-stable version of my regular Boursin cheese recipe that calls for part butter.
Makes about 1 cup
Per Serving: 805 Calories; 79g Fat; 18g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs
In a food processor, process the cream cheese and garlic until blended. Add the remaining ingredients and process until well combined. Put in an airtight container and chill a couple hours or overnight to allow the flavors to develop. This is a more heat-stable version of my regular Boursin cheese recipe that calls for part butter.
Makes about 1 cup
Per Serving: 805 Calories; 79g Fat; 18g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs
