homemade herb cheese for summer everything!

I used to describe this as a "boursin-style" herb cheese, but it's so much better in every way - creamier, herby, garlicky ( if you want it), and great on everything from burgers to steaks, fish to grilled chicken, baked potatoes, hot pasta - and even as a dip for those gorgeous veggies from your garden or baked tortilla chips.  It is also amazing on sandwiches.

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.


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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.


Happy summer-is-here!