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We love to use this savory butter on fresh corn on the cob, but it is also yummy on many fresh vegetables.
Donna Smith, Victor, New York

Yield: 2/3 cup.
Prep/Total Time: 5 min.


~ 1/2 cup butter, softened
~ 1 tablespoon minced fresh chives
~ 1 tablespoon minced fresh dill
~ 1 tablespoon minced fresh parsley
~ 1/2 teaspoon dried thyme
~ 1/4 teaspoon salt
~ Dash garlic powder
~ Dash cayenne pepper
~ Hot cooked vegetables


In a small bowl, combine all the ingredients.

Serve over vegetables.

Refrigerate leftovers.

Nutrition Facts:
1 tablespoon equals 203 calories, 10 g fat (6 g saturated fat), 25 mg cholesterol, 158 mg sodium, 29 g carbohydrate, 4 g fiber, 4 g protein.

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