What is it about flavored butter that gives your bread an extra pep? Butter, the omnipresent breakfast ingredient need not always be monotonous and routine. Making your own batch of this dip is not only easy but adds oomph to the dining table.
Use it to add zing to sandwiches, spread it on a toasted bread/indian flat bread, enjoy soup-sticks with a liberal glob, tip it in gravy or bite in to grilled & charred veggies with a dash of this creamy delight, it is sure to whet your appetite.
Go ahead and indulge. 
Herbed Garlic Butter
- Total Time: 30 minutes
- Yield: 4 1x
Description
Delightful spread
Ingredients
- Butter - 100 grams (softened)
- Cream Cheese - 50 grams (softened)
- Fresh Coriander Leaves - a few sprigs - finely chopped
- Mint leaves - a few - finely chopped
- Lemon juice -1 tsp
- Garlic - 1 pod - minced
- Pepper Powder - to taste
Instructions
- Beat together butter & cream cheese till they are fluffy & light.
- Tip in coriander leaves,mint,lemon juice & garlic.
- Grind in fresh peppercorn powder to taste & give it a good mix.
- Cover and refrigerate for atleast 20-25 minutes.
- Serve as you wish.
- Enjoy!
Notes
- The spread can stay fresh for 3-4 days when covered and refrigerated You can also freeze the dip/spread after adequately covering it in plastic wrap
- Prep Time: 15 mins
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
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Frequently Asked Questions
Why does this garlic butter include cream cheese?
The recipe beats together 100 g of softened butter with 50 g of softened cream cheese to create a lighter, fluffier spread than butter alone. The cream cheese adds a subtle tang and helps the mixture hold its texture when refrigerated.
How long does this herbed butter keep, and can I freeze it?
The notes say the spread stays fresh for 3-4 days when covered and refrigerated. You can also freeze it — wrap adequately in plastic wrap first to protect it from absorbing freezer odors.
What else can I use this herbed butter on beyond bread?
The article suggests several uses: sandwiches, toasted bread or Indian flatbread, soup-sticks, stirred into gravy, or as a finishing dollop on grilled and charred vegetables.
looks sumptuous- ah guilty pleasure :)