Garlic Boursin Cheese Spread

Makes 3 cups
2 cloves garlic
2 (8 ounce) packages cream cheese, soften
1 cup butter, soften
1 teaspoon dried oregano
1/4 teaspoon dried dill
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/2 teaspoon black pepper

In a food processor, add garlic and process until finely chopped, stopping once to scrape down sides.
Add the remaining ingredients and process until smooth, stopping twice to scrape down sides.
(You may use only 1 clove of garlic, if you prefer).
NOTE: This can be frozen up to 3 months or refrigerated up to 1 week.

I worked many years ago at a country club and we had an escargots appetizer using boursin, janie. We heated a puff pastry vol-au-vent and when they were piping-hot we punched-out the center to make a "cup". Meanwhile we sauteed the escargots with garlic and shallots, then added cream and several ounces of crumbled boursin and melted/reduced into a velvety sauce. We then poured this into the warm pastry- it was yummy (as far as snails, go!) and very popular with this club's membership.