Fruit and Nut Butter
- 1/2 cup (1 stick) Darigold butter, softened
- 2 tablespoons chopped dried apricots
- 1 tablespoon chopped chives
- 1 tablespoon chopped toasted pecans
Combine all ingredients in medium mixing bowl; stir to mix well. Spoon butter mixture onto long side of waxed or parchment paper (cut to 10 x 12 inches). Wrap edge of paper over butter and roll into a log about 10 inches in length. Refrigerate until firm.
RECIPE YIELD/SERVING SIZE
Makes about 1/2 cup.
Great on chicken, or on top of a waffle, pancakes or English muffin.