Magnolia's Cream Cheese Butter

makes about 1 cup


4 ounces (1/2 cup) unsalted butter, at room temperature

4 ounces (1/2 cup) cream cheese, at room temperature

1 teaspoon freshly squeezed lemon juice

1 Tablespoon minced fresh flat-leaf parsley

1/2 teaspoon kosher salt


In a medium bowl, combine all the ingredients and mix with a wooden spoon or spatula until thoroughly blended.  Cover and refrigerate for at least several hours, preferably overnight.  Bring to room temperature before serving.  Enjoy!


Printed from thegalleygourmet.net