I served these at FCCD and guess what?  The leftovers were even better a week later.  I would make these a few days before you want to use them and let them sit in the fridge.  These go really well with the bread I made, also, and the recipe is on this blog.

Dill-Scallion Butter

1/4 lb. (that’s 1 stick) butter, softened

2 Tbsp. chopped fresh dill

2 T. chopped fresh scallions or onion tops or onions

1 t. prepared horseradish

Mix, chill, enjoy!

Sage-Thyme Butter

1/4 lb.  (1 stick) butter, softened

2 Tbsp. chopped fresh sage leaves

2 Tbsp. chopped fresh parsley

1 tsp. chopped fresh thyme (I used lemon thyme)

Mix, chill, enjoy!

Remember, recipe, not rule.  Substitute and try different stuff.  You’ll never know if you don’t try it, now will you???