Ellen's Boursin

Course : Dips
Serves: 1
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8 ounces cream cheese
2 cloves garlic -- peeled
1 tablespoon fresh basil -- dill and
6 medium black olives -- pitted

Preparation / Directions:

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

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