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Monday, January 14, 2008

Garlic Butter

Garlic Butter

  • 1 cup unsalted butter
  • 1 garlic
  • fresh dill


Soften garlic to room temperature.
Peel garlic cloves and remove hard bases.
Crush or finely grate garlic.
Cream together butter and garlic.
Remove fine dill leaves from thick stems, discarding the stems.
Stir dill leaves into garlic butter.

Garlic butter can be stored in the refrigerator in a sealed container, but spreads best at room temperature. Serve with warm fresh bread, or butter bread and then place it under the grill (with or without additional toppings) to make garlic toast.

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