Dill-Chive Butter

1 lb. salted butter, softened
2 T. finely snipped fresh dill
2 T. finely snipped fresh chives
1 t. freshly ground black pepper

In a large mixing bowl beat butter with an electric mixer on medium speed until light and fluffy, scarping sides of bowl occasionally. Add dill, chives, and pepper. Beat on low speed until combined.

Divide flavored butter among four pieces of plastic wrap. Shape each portion into a 4" log. Wrap each log in plastic wrap, then in foil. Chill for up to 2 weeks or freeze for up to 3 months.

To serve, let chilled butter stand at room temperature for 30 to 60 minutes (1-1/2 to 1 hours if frozen) or until softened. Cut into slices.

Makes 32 tablespoons.

Canning 2012, p. 60.