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Garlic Butter

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Introducing delicious, homemade garlic butter – it’s not just for bread! With just a few simple ingredients, you can quickly whip up a savory, buttery spread that adds flavor and zest to any dish. From steak to potatoes, this garlic butter recipe can be used in endless ways to elevate your meals and tantalize your taste buds. Whether you’re a novice in the kitchen or an experienced chef, this article will teach you how to create a garlic butter masterpiece with ease. Get ready to cook up something delicious – your taste buds won’t regret it!

Interested in some easy dinners to whip up for dinner? Try this Instant Pot Lemon Garlic Chicken, garlic bread pizza dip, or this popular lazy lasagna. 

garlic butter

Garlic Butter 

In our home, we eat a lot of Italian dishes. What goes better with Italian that a garlic knot, bread, rolls, etc? So for that, I have started making garlic butter from scratch, and boy it has elevated dinner time. 

garlic butter

How To Make Homemade Garlic Butter

Step 1: In a food processor you want to add your minced garlic, oregano, and basil. Pulse it a few times to help break down the mixture. 

Step 2: Add in your softened butter, garlic salt, pepper, and you can add in parmesan cheese or leave that out if you don’t want a cheesy garlic spread. 

Step 3: Mix until the ingredients are smooth. Then you have a garlic spread to use for any and all your baking needs. 

garlic butter

 How To Store Garlic Butter Spread 

Your garlic butter spread will need to be stored in the refrigerator. Just place it in a sealed container and store it in the fridge. 

Then when ready to use grab and spoon out some of the spread. The butter will harden up a bit as it chills back down in the fridge. 

garlic butter

What If I Don’t Own A Food Processor

If you don’t own a food processor you can still make this garlic butter recipe. Just smash the garlic, oregano, and basil together to help release the juices. Then with a whisk or even a stand mixer mix in the butter and cheese. 

It will take more work to ensure it is all incorporated by mixing by hand but it is doable. 

garlic butter

How Long Does Garlic Spread Last

You can expect homemade garlic spread to last around one week in the refrigerator. Just remix a bit to combine before each use. 

Or if you know you won’t use this all before it is gone, you can freeze it. Measure it in ice cube trays or even using a measuring spoon. Then scoop the mixture on a baking sheet and flash freeze. Once frozen solid place in a freezer bag. 

Then when you go to cook you know each one is 2 tablespoons or however large or small increments you freeze your spread. 

garlic butter

Ways to Use Garlic Butter 

  • Use to make homemade garlic bread 
  • Top baked or grilled chicken with a dollop of butter 
  • Stir in rice dishes for added flavor 
  • Use to top steak or even pork with a garlic butter 
  • Mix in with veggies for flavoring
  • Etc 
  • Add to any dish that calls for garlic and butter
garlic butter

There are so many ways to use this garlic butter. Don’t box it into just garlic bread. Step out of the box and try a few new ways to use up your butter. 

garlic butter
garlic butter

Garlic Butter

Garlic Butter is one of my favorites to make homemade. Slather on your bread for a classic garlic bread, top steak, or even baked potatoes. This garlic butter spread is versatile and bursting with fresh flavors. 


  • 1 C unsalted butter (room temp)
  • 1 Tbsp. minced garlic
  • 1/2 C grated parmesan cheese
  • 2 TBSP fresh parsley
  • 1 TBSP fresh minced basil
  • 1 tsp garlic salt
  • 1/2 tsp pepper


    1. Pulse to mince the garlic, parsley, and basil in a food processor.
    2. Add the butter, cheese, salt and pepper to the food processor.
    3. Slowly blend until all ingredients are well mixed and smooth.


*Store in the refrigerator.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 74Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 127mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 1g

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  1. Excuse me, but you list parsley in the ingreds. , But oregano in the instructions. Is this a typo, or do you want one or both in the recipe??? Thank you.

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