Boursin
(from the kitchen of Patte Bennett)
16 oz. cream cheese, softened
1 cup butter, softened
10 cloves garlic, minced
1/2 cup fresh parsley, chopped
1 round loaf sourdough bread (1 lb. size)Beat together cream cheese, butter, garlic and parsley until smooth. Refrigerate at least 2 hours to allow flavors to blend. Remove from refrigerator one hour before serving.
To serve, cut the top off the loaf of sourdough bread. Hollow it out with your fingers, leaving just the outer crust. Fill the bread with the boursin. Serve with crackers.