Even better? It whips up in your mixer bowl (or food processor) in minutes, though using a Cusinart processor can leave the herb cheese with a distinct green hue, not that that bothers me in the least. It really is a condiment of wonder.
I keep extras in the freezer or the fridge, but you need to let it warm to room temperature when it reaches that creamy consistency - but then again, one of its ingredients is cream cheese, so don't leave it out for hours .
You can thin it with buttermilk or plain yogurt for dips . To avoid double-dipping, I usually spoon a few inches of thinned herb cheese into large plastic cups, fill with a rainbow of vegetables (carrots, sugar snap peas, colorful sweet pepper strips, slim sticks of celery, and bright radishes with an inch or two of green tops , which was my snack today as I dozed under a canopy of beautiful trees.
Boursin-style herb cheese
8 ounces good cream cheese, softened
1 stick (4 ounces) room temperature unsalted butter
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 t. Dijon mustard
1-2 tablespoons minced Italian parsley
1-2 tablespoons minced chives ( you can also use scallions, but they aren't as strong)
1 heaping teaspoon dried tarragon, which I like better than fresh, or 1 tablespoon fresh tarragon, minced
1-2 cloves medium garlic, pressed or finely minced
kosher salt - to taste. I find 1 teaspoon is about right.
freshly cracked pepper
Place all the ingredients in mixer bowl and mix to a smooth consistency. Store in a covered container in the fridge.