In this spread, the heavenly flavors of lemon and dill work their magic on creamy butter. Enjoy with tons of dishes... from fish and poultry to meat and veggies. Spread it on as thick as you want, and prepare for the instant yum factor.
USMetric
servingservings
Ingredients
- 2 tablespoons 2 tablespoons cream cheese
- 51⁄3 oz. 150 g butter, at room temperature
- 3 tablespoons 3 tablespoons fresh dill, finely chopped
- 1 tablespoon 1 tablespoon lemon juice
- ½ teaspoon ½ teaspoon salt
- 1 pinch 1 pinch ground black pepper
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.
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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!