Chive Butter is excellent for keeping in the freezer for nights you are serving baked potatoes.
1 c butter, softened
4 tbsp fresh chives, finely chopped
4 tsp lime juice
1 tsp finely grated lime peel
With a small bowl, use an egg beater or an electric beater to combine ingredients until the butter is fluffy and the chives distributed evenly. On a piece of parchment paper on a cookie sheet, place butter in pats on the cookie sheet in the size you would like to use (ie. small pats for single servings on a side plate or divide into larger portions for butter dish). Freeze, then remove butter from sheet and place into a ziploc or freezer container.
To use: simply thaw and serve on hot baked potatoes
