Greek Butter

1. Mix the garlic, oregano, dill and cayenne pepper in a bowl.

2. Beat in the softened butter until well combined.

3. Put the mixture on a piece of wax paper and roll it into a tube.

4. Refrigerate for at least three hours to allow the flavours to blend.

5. Allow the butter to come to room temperature before serving, so that it will spread easier.

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Nutrient	Quantity
Total fats	57.8922 g
Protein	21.9376 g
Carbohydrates	34.5049 g
Energy	697.688 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4517 g
Water	5.6549 g
Aspartic acid	2.0185 g
Calcium, Ca	557.621 mg
Lutein + zeaxanthin	67.9832 g
Fiber, total dietary	12.3558 g
Carotene, beta	69.43 g
Niacin	7.2729 mg
Vitamin A, RAE	10.0137 g
Arginine	3.2105 g
Riboflavin	0.631 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0124 g
Fatty acids, total saturated 20:1	0.0804 g
Glutamic acid	4.8101 g
Sodium, Na	90.0875 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1739 g
Total lipid (fat)	57.8922 g
Manganese, Mn	1.9221 mg
Fructose	0.0226 g
Proline	1.0128 g
Fatty acids, total saturated 16:0	5.1802 g
Sucrose	0.0182 g
Choline, total	1.4579 mg
Sugars, total	0.1351 g
Serine	1.1772 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	2.4351 g
Vitamin B-6	0.2448 mg
Selenium, Se	0.6628 g
Ash	6.2855 g
Fatty acids, total saturated 18:1 undifferentiated	21.5948 g
Pantothenic acid	0.8691 mg
Phenylalanine	1.1543 g
Copper, Cu	1.9723 mg
Betaine	0.196 mg
Thiamin	1.5542 mg
Methionine	0.7119 g
Iron, Fe	3.9881 mg
Carbohydrate, by difference	34.5049 g
Phosphorus, P	913.5177 mg
Folate, total	122.7735 g
Tocopherol, gamma	0.4884 mg
Alanine	1.1312 g
Valine	1.2262 g
Fatty acids, total saturated 18:2 undifferentiated	24.8341 g
Glycine	1.4803 g
Carotene, alpha	0.4 g
Glucose (dextrose)	0.038 g
Fatty acids, total saturated 14:0	0.1444 g
Zinc, Zn	5.7168 mg
Isoleucine	0.9426 g
Tocopherol, delta	0.0184 mg
Fatty acids, total saturated 12:0	0.0051 g
Fatty acids, total polyunsaturated	25.3111 g
Leucine	1.6713 g
Vitamin A, IU	208.869 IU
Folate, DFE	122.7735 g
Tryptophan	0.4741 g
Vitamin C, total ascorbic acid	1.3744 mg
Phytosterols	5.5488 mg
Galactose	0.003 g
Fatty acids, total polyunsaturated 18:1 c	0.0142 g
Tyrosine	0.9035 g
Vitamin K (phylloquinone)	12.6657 g
Fatty acids, total saturated	8.1151 g
Histidine	0.6385 g
Fatty acids, total monounsaturated	21.872 g
Threonine	0.9039 g
Folate, food	122.7735 g
Cryptoxanthin, beta	14.207 g
Vitamin E (alpha-tocopherol)	0.4347 mg
Magnesium, Mg	124.38 mg
Lysine	0.7143 g
Potassium, K	551.0145 mg
Cystine	0.4362 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.5 cup	684	31.428	57.6
Garlic	1 clove	4.47	0.9918	0.015
Oregano	2 teaspoons	5.3	1.3784	0.0856
cayenne pepper	0 teaspoon	0.7155	0.1274	0.0389
dill	0.5 teaspoon	3.2025	0.5793	0.1527