Boursin Cheese Copycat Recipe: Herb-Infused Cream Cheese Spread for Dipping & Sandwiches

This Boursin cheese copycat recipe delivers the same rich, herbed cream cheese experience you crave for dipping, sandwiches, and appetizers. The secret lies in blending cream cheese with fresh herbs, garlic, and a touch of Dijon mustard—just like the original.

I’ve perfected this version to achieve that signature smooth, spreadable texture that’s perfect for everything from baguette slices to veggie platters.

What sets this recipe apart is the balance of ingredients: tangy Dijon mustard brightens the richness, while fresh chives and tarragon mimic Boursin’s signature herbaceous flavor. The blend is silky and spreadable right after mixing, so no waiting required.

This isn’t just a substitute—it’s a restaurant-quality spread that elevates any appetizer or sandwich.

The result is a velvety, herb-infused cream cheese that’s creamy yet sturdy enough to hold its shape on crackers or bread. It’s ideal for parties, game day, or a quick snack—no fancy equipment needed. Once you try this, you’ll never settle for the store-bought version again.

Pair it with fresh baguette slices, pretzel crisps, or use it as a sandwich spread for a gourmet touch. Here’s how to make it perfectly every time.

Ingredients for boursin cheese copycat

Eight simple ingredients transform into a velvety, herbed spread that rivals the original.

The cream cheese is the star—Philadelphia brand works best since it's ultra-smooth. Grab the 8 oz tub, not the 32 oz block, for this recipe. Fresh herbs make all the difference, so skip the dried if possible. Tarragon can be tricky to find; check the Latin or international aisle at your grocery store. If you can't find it, fresh basil at half the amount works in a pinch. The garlic should be fresh—no pre-minced jars. And trust me, the Dijon mustard isn't optional. That tang is what makes this taste like the real deal.

No tarragon? Fresh basil or parsley at half the amount keeps things fresh. Short on chives? Green onion tops work too. The heavy cream is optional but worth it for that extra-luxurious texture—just blend it in at the end. Want more kick? Add a pinch of cayenne. If you're feeling fancy, roast the garlic first for a deeper flavor. The olive oil is key for that silky finish, so don't skip it—even if you're watching calories. And if you're making this ahead, cover the bowl with plastic wrap so the flavors meld overnight.

This keeps beautifully in the fridge for up to 1 week, sealed in a jar. For parties, portion into small containers—ramekins or shot glasses make cute serving dishes. Freezes for 3 months if you want to make a big batch. Pro tip: Wipe the blade of your knife after tasting—this stuff is addictive. And if it gets too thick in the fridge, just microwave 10 seconds to soften before spreading.

Instructions for Boursin cheese copycat recipe

Here's how to make this creamy, herb-packed spread that nails the real deal.

Start by taking the 8 oz cream cheese out of the refrigerator and letting it sit at room temperature for 15-20 minutes. You want it soft enough to mix smoothly but not melted—it should hold its shape when pressed gently with a finger. This is crucial because cold cream cheese won't blend properly, and you'll end up with lumps.

While the cream cheese softens, chop the 0.25 cup fresh chives and 0.15 cup fresh tarragon into very fine pieces. I like to use a sharp knife and mince them almost like a paste—this ensures the herbs distribute evenly and give that signature Boursin texture. You can also pulse them briefly in a food processor if you prefer.

In a medium bowl, combine the softened cream cheese, 1 tbsp Dijon mustard, 1 tbsp extra-virgin olive oil, 0.25 tsp salt, and 0.125 tsp black pepper. Use a hand mixer or stand mixer fitted with the paddle attachment to beat on medium speed for 1-2 minutes until completely smooth and creamy. You're looking for a uniform texture without any streaks of yellow or white.

This is where the magic happens—the Dijon mustard adds that signature tangy depth, while the olive oil keeps the spread silky. If you notice any lumps, keep mixing until they disappear completely. The mixture should be thick but still spreadable at this stage.

Add the finely chopped chives, tarragon, and 2 minced garlic cloves to the cream cheese mixture. Mix on low speed for 30-45 seconds just to combine the ingredients. Be careful not to overmix here—you want the herbs to stay visible and distributed evenly rather than turning into a green paste.

Taste the mixture at this point. You should notice the bright, slightly peppery notes from the tarragon and the freshness of the chives. If it needs more salt, add a pinch now—you can always adjust later. The garlic should be subtle but present, giving that classic Boursin flavor without being overpowering.

If you're using the 0.25 cup heavy cream for extra creaminess, add it now and mix on low speed for 1 minute until fully incorporated. The cream will lighten the texture slightly, making the spread even smoother and more spreadable. Skip this step if you prefer a thicker, more concentrated flavor.

Here's the thing—this optional step is all about preference. The original Boursin is quite rich, so if you're using this for dipping or as a sandwich spread, you might not need the extra cream. But if you're serving it as a standalone appetizer or with crackers, the cream adds a lovely, velvety finish.

Give your copycat Boursin a final taste and adjust the seasoning if needed. You might want to add a tiny bit more salt to enhance the flavors or a splash of water if the mixture is too thick. The spread should be smooth, herby, and just slightly tangy—like a cross between cream cheese and a fresh herb pesto.

Transfer the spread to a small bowl or airtight container and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together perfectly. When you're ready to serve, give it one last stir to ensure everything is evenly distributed. It's now ready to use as a dip, sandwich spread, or even as a topping for baked potatoes!

Make-ahead tips for this dish

Prep Ahead for Parties

This spread is perfect for game day or gatherings—make it 2 days ahead for even deeper flavor development. Store in an airtight glass jar (I love Le Parfait 8-oz jars) in the fridge, and the herbs will infuse beautifully.

Portion into small ramekins or shot glasses for elegant serving—just pop them out when guests arrive. The texture actually improves after chilling, so don't rush it. 💫

Freezer-Friendly Batch

For long-term storage, divide into 2-ounce portions in silicone molds or small containers. Freeze for up to 3 months—just thaw overnight in the fridge before using. To reheat, microwave for 10-15 seconds on low power until spreadable.

The texture may firm up slightly, but it's still delicious. Label containers with dates to track freshness. ❄️

Herb Prep Shortcut

Save time by prepping herbs the night before. Store chopped chives and tarragon in a small airtight container with a paper towel to absorb moisture. Keep them refrigerated until ready to mix—this prevents wilting and keeps flavors vibrant.

If using dried herbs, measure them directly into the mix without prepping. 🌿

Make-Ahead Serving Ideas

Assemble charcuterie boards with this spread as the star. Pair with water crackers, baguette slices, or pretzel crisps—store components separately and assemble just before serving. For open-faced sandwiches, spread on toasted bread, wrap in parchment paper, and refrigerate until ready to toast.

The spread stays fresh for 24 hours this way. 🥖

Flavor Boost Overnight

For an extra-rich version, add 1 tsp lemon zest when mixing and let it sit overnight. The citrus brightens the herbs and balances the creaminess. Alternatively, stir in 1 tbsp crème fraîche before serving for a tangy finish. Both tricks elevate the spread without extra effort. 💡

Portion Control Tips

Use 1-tablespoon scoops for dipping portions—this prevents waste and keeps costs down. For sandwiches, spread 1-2 teaspoons per slice of bread. Store leftovers in small containers (like mason jars) to grab and go. The spread keeps for 5 days in the fridge this way. 🧂

Frequently asked questions