Lemon and dill butter
- 2 tbsp 2 tbsp cream cheese
- 51⁄3 oz. 150 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
- Put all the ingredients in a bowl and beat with a hand mixer for 1–2 minutes until the butter cream becomes fluffy.
Leave the cream cheese out for a dairy-free version.