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I adapted this recipe from "Cooking Light" magazine.
One stick of very soft UNSALTED butter. Room temperature.
At least one tablespoon of fresh minced garlic, I use more.
Fresh chives cut up small, or dried, from your spice rack.
I mix all three, and wow, it's both "Yummo", and "Bam".
From jojosbar, Ramsey, MN USA.