Ever get tired of paying those outrageous prices for honey butter, garlic butter, herb butter and so on? While convenient to have on hand, there’s no reason you can’t make your own, and make it not only better but more cost effective. Below is an old recipe for herb butter made with cream cheese…it will keep for 3-4 weeks when stored properly and is so delicious on vegetables, breads, sandwiches; just about anything you would normally put butter on. While margarine can be substituted, you can’t quite beat the flavor of *real* butter. Try to take advantage of a good sale, buy extra and freeze so you have it on hand when you want to try something a bit more tasty or unusual with the family, or a dinner party.

herbed butter

Herb Butter

Herb Butter Recipe

You will need:

  • medium mixing bowl
  • whisk or hand mixer
  • small spatula (plastic)


  • 1 stick butter (softened)
  • 1 pkg cream cheese -8 oz size, softened. We use generic for this recipe
  • 1/4 to 1/2 tsp Worcestershire sauce (let your taste decide the amount)
  • 1 tsp basil
  • 1 tsp dill
  • 1 tsp garlic powder
  • 1 tsp rosemary
  • 1/2 tsp tarragon
  • 1/2 tsp pepper (your choice)


Blend butter and cream cheese together, add spices, mix well with whisk and spatula. Place in plastic bowl with air tight lid and store in fridge until needed. If serving with dinner, we use those simple glass dessert bowls for serving … just bring to room temp so it’s easy spreadable.


The above spices aren’t typed in stone. This is one of those recipes that you can make with your favorite spices; maybe you’d prefer marjoram to basil, oregano to rosemary, or onion powder to garlic. Experiment, have fun with it and enjoy!