The Boursin cheese sold in the grocery store is kind of on the pricey side, so just make your own and enjoy the savings.

Ingredients

　　1 pound cream cheese

　　8 ounces whipped butter, at room temperature

　　1 teaspoon garlic salt

　　1/2 teaspoon dried oregano

　　1/4 teaspoon dried basil

　　1/4 teaspoon dried dill

　　1/4 teaspoon dried marjoram

　　1/4 teaspoon black pepper

　　1/4 teaspoon dried thyme

　　Place the cream cheese and butter in the bowl of a food processor. With the machine running, add the seasonings, and process until smoothly blended. Line a medium-size crock or bowl with plastic wrap and fill it with the cheese mixture. Cover and refrigerate for up to 1 week. Serve with buttery crackers. This also makes a tasty spread for roast beef sandwiches.

　　Paula Deen's Kitchen Classics