Sour Cream Scallion Butter

Posted by bettyboop50 at recipegoldmine.com May 28, 2001

1/2 cup butter, softened (1 stick)
2 teaspoons roasted garlic
1/2 teaspoon minced fresh garlic
2 tablespoons sour cream
Scant 1/4 teaspoon chili powder
Pinch chipotle chili powder, optional
1/2 teaspoon kosher salt
1 small green onion, thinly sliced
2 tablespoons minced fresh cilantro

Combine the butter, roasted garlic and fresh garlic in a small bowl and whip with an electric mixer until creamy. Add the sour cream, chili powders and salt, and whip at high speed until very fluffy. Add the green onion and cilantro and whip again until well mixed and fluffy.

Refrigerate until ready to serve. Bring to room temperature before serving.

NOTE: To roast a whole head of garlic, peel away the excess papery skin and cut a thin slice off the top to expose some of the cloves. Drizzle top with 1 teaspoon olive oil. Wrap in foil and bake at 375 degrees F for about 45 minutes, or until soft. Cool.