I forgot this recipe was in a recent issue of the King Arthur Flour's Baking Sheet, so I actually ended up buying Boursin Cheese. But I'm sure this recipe would be great. Susan Reid of the baking sheet commented, "I collected this recipe while working as sous chef at the American Bounty restaurant, at the Culinary Institute of America. It's one of those wondrous amalgams of pedestrian ingredients that becomes MUCH more than the sum of its parts. Your budget (and your tastebuds) will be happy. I promise."
(From KAF Baking Sheet Winter 2010)
1 (8-ounce) package cream cheese, softened
2 tablespoons (7/8 ounce) mayonnaise
1 teaspoon Dijon mustard
1 ½ teaspoons dried finely chopped chives
1 ½ teaspoons dried finely chopped dill
1 clove finely minced garlic
1 tablespoon grated Parmesan cheese
1 pinch cayenne pepper
Beat all ingredients together until thoroughly blended. Cover and refrigerate for at least 48 hours, to let the flavors talk to each other. Yield: 1 heaping cup.