This is a great recipe to stock up on Garlic Dill butter ahead of BBQ season. Scoop balls or slice into pats then freeze.

Herbed butter is delicious on so many things (garlic bread, potatoes, veggies, fish, pastas, breads, etc.).

Bulk Garlic Dill Butter Recipe

12 to 14 cloves garlic
1 cup butter
2 to 2 1/2 TBS dill (finely chopped, fresh)
Paprika

Directions:

• Cover garlic cloves with water, bring to a boil then simmer for about 10 minutes. Strain garlic from water and allow to cool. Once cool, remove the skins and crush garlic.
• Mix garlic, butter, dill and paprika (a dash or two to taste). Mix well using a food processor or blender. You can also do this by hand if the butter has first been softened.
• Once everything has been thoroughly mixed, chill in the refrigerator then make individual pats and freeze (same directions as here).

Tips:

• For cheesy garlic bread, spread a thick layer of the garlic butter over a loaf of crusty french bread (sliced open, garlic butter on both halves) and top with shredded cheese. Heat in the oven and serve when the cheese and butter have melted.
• You can replace the dill with freshly chopped parsley if you prefer.

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