Reviewed: Apr. 15, 2012

absolutely delicious!

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Reviewed: Nov. 27, 2011

I made this for a family get-together and everyone asked for the recipe. When I told them how easy it was they were so excited to make it for themselves. I used dried parsley instead of fresh, and it was still very, very good.

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clarkti

Reviewed: Nov. 24, 2011

So simple and flavorful. I put everything into the food proccesor and gave it a spin, stuck it in the freezer for 20 minutes and then made beautiful butter balls to serve with rolls. Nice earthy flavor that was not over powering and were perfect with the double quick dinner rolls recipe.

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Cinnamon

Reviewed: Oct. 9, 2011

Super simple and delicious! It was amazing on steak and baked potatoes! i love this and will definitely use this again!

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Reviewed: Jun. 14, 2011

I made this when we had guests over for dinner. My husband told me afterward that it was way too salty. I love the idea though!

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Kari

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Salem, Oregon, USA

Reviewed: Apr. 8, 2011

I cut the recipe exactly in half. Next time will omit the red pepper falkes!! Was way too hot!

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lb77

Reviewed: Apr. 2, 2011

Quick, easy and delicious! I use it to butter the bread for grilled cheese or sandwiches. Great!

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jcook45

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Mar. 17, 2011

WOW!! WE LOVED THIS!! Perfect as written. Made it to go with Jim's Cheddar Onion Soda Bread from this site. It couldn't have been better!!

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Table for Two

Cooking Level: Intermediate

Reviewed: Mar. 15, 2011

So simple and so easy to make, yet tastes like something you'd buy at a gourmet market! I cut the recipe in half as this does make quite a bit - enough to put into a small container for future use. Be sure your butter is softened in order to ensure every thing mixes together thoroughly. I put all the ingredients into a mini food processor and let it go! This is very versatile and I can think of a million uses for this...perk up veggies, top a baked potato, over pasta, spread on top of crackers, bread or bagels- the possibilities are endless!

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Jillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Feb. 24, 2011

Oh my... this was simply THE BEST. I prepared it and topped my salmon with it in the last 15 minutes of cooking. It was really good and I received many compliments. The taste is such that it can be prepared to wow guests at any special occassion.

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