Garlic Butter

Garlic Butter

639
Denyse 0

"Sometimes the basics are the best! I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste."

Ingredients 10 m {{adjustedServings}} servings 110 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 0.5g
  • < 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.
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Reviews 639

  1. 828 Ratings

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I'm nuts too...
7/24/2003

YYYUUMM!! I cut the recipe in half, subbed 1 tsp of garlic powder & 1/4 tsp salt for the garlic salt, it was perfect! My 11 year old son told me that it was the best garlic bread he ever had! Next time I will sprinkle the paprika on top instead of mixing it in, like my mom used to! Thanks Denyse!!

claudygirl
11/9/2004

I made 6 pounds of this for a buffet. This garlic butter is perfect, but not for a buffet. The butter tastes too salty to be used as a "spread". It is a recipe for topping french bread for toasting, adding to mashed potatoes, baked potatoes, etc. Many uses, and has a long shelf life. Make some to have on hand. A boost to the ordinary for sure.

VORCHA
8/7/2006

This flavorful butter goes with so many things it would be impossible to list them all. I make up triple batches, making them into logs and freezing them. That way they are on hand at a moments notice to put on fish, slip under the skin of chicken, or melt over a New York strip steak.