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Ellen’s Boursin

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Appetizers, Cheese/eggs, Dips, Harned 1994, Spreads 1 Batch

INGREDIENTS

8 oz Cream cheese
2 Garlic cloves; peeled
1 tb Each fresh basil, dill and chives
6 Black olives; pitted

INSTRUCTIONS

Blend cream cheese, garlic and herbs in a food processor until smooth. Chop
in olives.  Transfer to a small bowl and keep refrigerated until ready to
serve.
Ogden writes: "Boursin is generally served as an appetizer spread on
crackers, or stuffed into cherry tomatoes, but sometimes we make roast beef
sandwiches with a layer of boursin as a base."
Recipe developed by Ellen Ogden.  In "The Cook's Garden" catalog. Vol. 8,
No. 1, Spring/Summer 1991. Pg. 29. Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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