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Boursin Cheese

1 8 oz pkg cream cheese -- at room temperature
1/2 stick butter -- not margarine
1/2 teaspoon beau monde seasoning
1 clove garlic -- minced
1/4 teaspoon fine herbs or pinch each of thyme -- oregano
1 teaspoon dried or fresh parsley
1 teaspoon water
1 teaspoon wine vinegar
1/4 teaspoon Worcestershire sauce


Beat cream cheese and butter until fluffy; add remaining ingredients.

Chill in a container, letting it mellow 12 hours. Freezes well.




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