Mock Boursin
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 Tablespoons whipping cream
  • 1 clove garlic, crushed
  • ½ teaspoon caraway seeds
  • ½ teaspoon dried basil leaves
  • ½ teaspoon dried dill weed
  • Lemon Pepper and/or dried dill weed for sprinkling
  1. Beat all ingredients in electric mixer bowl (except for lemon pepper and additional dill weed for sprinkling) on medium speed until smooth, about 3 minutes.
  2. Line with containers (about 3-1/2 diameter each) with plastic wrap with over hang. Press cheese mixture firmly into each lined container then pull up over hang to completely cover the top.
  3. Refrigerate, keeping covered, for up tp 2 weeks.
  4. To serve, lift up mixture holding the plastic over hang and invert onto a serving platter. Let come to room temperature before serving. Surround cheese with desired crackers or bread slices.
  5. Note: The recipe suggested using cleaned out 7-1/2-inch cans for forming the cheese, but I found that any small container or ramekin worked fine too.
Recipe by The Culinary Cellar at