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Homemade Boursin Herbed Cheese Spread

Grab some fresh herbs and garlic and make this delicious herbed cream cheese spread. It’s perfect for crackers, veggies or a yummy hamburger.

Are you ready for your new favorite condiment/spread/burst-of-flavor? Yeah you are! This herbed cheese spread is perfect for parties or everyday eating. It also freezes well, so make a bunch and save some for later!

Boursin cheese is one of my favorite cheese spreads. The texture just melts on your tongue and the flavor is delicate and perfect. But it’s kind of pricey for the amount you get. So I decided that I will save the little boxes of Boursin cheese for the holidays and do my best to recreate my own.

This version is full of delicious, fresh herbs, a bit of garlic and some cream cheese, butter and freshly grated parmesan cheese. Of course you can use not-so-freshly grated parmesan cheese as well in this herbed cream cheese spread, I won’t tell. And if you have a cupboard full of dried herbs, use them! Just reduce the amount so it’s not super potent!

Fresh herbs are one of my absolute favorite things to cook with. I wish I had success growing my own herb garden though. Each year, I spend a good amount of money on live herb plants and each year the only thing that survives is the basil. At least I really like basil.

So what are you going to put your homemade herbed cream cheese spread on? A better question is what aren’t you going to put it on? It’s amazing on steak, burgers, and in scrambled eggs! I love this herbed cream cheese spread on Jilz crackers and on egg waffles too.

Other Low Carb / Keto Recipes You Will Love:

Homemade Boursin Cream Cheese Spread

Homemade Boursin Cream Cheese Spread

Yield: 18 ounces
Prep Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 10 minutes


  • 12 ounces cream cheese, softened
  • 4 ounces unsalted butter, softened
  • 3 tablespoons grated Parmesan cheese
  • 1 clove garlic, minced
  • 2 tablespoons chopped parsley
  • 1 tablespoon green onions, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh basil, chopped
  • 1/2 teaspoon black pepper


  1. Combine all ingredients in a bowl.
  2. Mix together with a mixer until well blended.
  3. Cover and place in fridge for 4 hours for flavors to meld.


Feel free to add or subtract any herbs that you like. This recipe is great with a tablespoon of dried Italian blend herbs. Or try some crushed red pepper for a bit of heat.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 116mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 2g

Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.


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Saturday 11th of January 2020

Have all the needed ingredients except the Parmesan cheese which I'll probably leave out. And I have French herbs instead of Italian herbs and will add some chopped onion and ground black pepper as well as finely chopped raw Garlic which I love and have everyday to keep my immune system up! . I also have an herb garden and had a wonderful culinary kitchen garden when I lived in NJ and then moved to New England and ever since then haven't had as much success. Harder to garden when one is older and I have a mild form of MS which makes it harder so may have to garden on my deck instead or have an indoor kitchen herb garden! At least there are some options! The only thing that's lasted in my herb garden is my very hearty Lavender! Love Boursin cheese as well but it is pricey for the amount we get so will enjoy making my own spread at home! Love cheese /dips/spreads and crackers and one of my favorite ones for the holidays is red pepper jelly and cream cheese with Carr's whole wheat biscuit crackers , a real hit with everyone! Thanks for the great recipe....much appreciated!

Joyce Saliba

Thursday 6th of October 2022

@Brenda, awesome recipe love it . do you think it will bake well in the oven? I need it to add it with other ingredients in a crostata.

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