Have I mentioned my love for dips of all kinds? My favorite part about hosting dinner parties is the appetizers and drinks portion of the evening when we sit around and catch up. And typically for me, eat too much that I’m not even hungry for dinner. Is that just me?
I love Boursin cheese, but it’s kinda pricey (unless it’s on sale at Costco, in which case I always buy it and save it for emergency nights when we have guests coming over, and I don’t have time to make an appetizer. It freezes well, so it’s great to have a stash in the freezer for last minute hostessing.). I’ve been trying to find a recipe that is better than the original, and I think I finally have it. I like this better with fresh herbs, but it’s tasty with dried too. If you have some frozen pesto or herbs, I’ve used those too.
We use this stuff in all sorts of ways besides just the normal dip: broiled on some rustic bread as a sort of crostini, in mashed potatoes, the base for stuffed mushrooms, on baked potatoes, on roasted veggies…make this soon and find your favorite.
- 2 garlic cloves, smashed
- 1 stick butter, at room temperature
- 2 8-ounce packages of cream cheese
- 2 tbsp shredded Parmesan or Asiago cheese
- Small handful of the fresh herbs of your choice: I like dill, basil, and oregano, but feel free to experiment. Parsley and thyme are delicious as well.*
- Freshly ground black pepper
- Dump all of the ingredients in your food processor and process until whipped well and thoroughly combined. Serve immediately, refrigerate for up to a week, or this freezes beautifully as well. I like to use half and freeze half (which keeps me from eating this sneakily on some crackers throughout the week after I made it).
Adapted from Food.com. *If using dried herbs, use about a 1/2 teaspoon of each.