Lemon and dill butter
Ingredients
- 2 tbsp 2 tbsp cream cheese
- 5 oz. 140 g butter, at room temperature
- 3 tbsp 3 tbsp fresh dill, finely chopped
- 1 tbsp 1 tbsp lemon juice
- ½ tsp ½ tsp salt
- 1 pinch 1 pinch ground black pepper
Per serving
Instructions
- Put all the ingredients in a bowl and beat with a hand mixer for 1–2 minutes until the butter cream becomes fluffy.
Tip!
Leave the cream cheese out for a dairy-free version.
Also, I think your tip needs rework - butter is dairy too!
My problem is that I can't have (among other things) fermentation / molds which leaves out cheese, yogurt, sour cream, creme fraiche, vinegar & mushrooms.
However there are still a lot of recipes without these things. Sometimes I just use heavy cream instead of cheese.
My blood glucose improvement & lack of sugar craving have been the best thing!
Thank you Diet Doctor!
Most people who are dairy free can still tolerate butter as it doesn't have the lactose/milk sugar. If one is allergic to milk and has to avoid the proteins then they would definitely want to stay away from butter.