Recipe by mollypaul
A wonderful spread for bread, baked potatoes, or fish dishes. Melted, it makes a superb dip for shellfish. Refrigeration time not included in preparation time.
Top Review by Derf
The star of Thanksgiving dinner!! It was wonderful on hot biscuits!! Can hardly wait to use it on a French loaf, the flavour is out of this world! My brother in law demanded to take some home with him, so I froze a tube for him. I just made half a recipe and there was a huge amount!! I have frozen what's left to enjoy later. Thanks for posting , will be making it again!!
- 2 cups butter, softened (no substitutions)
- 2 cups margarine, softened (not spread or tub product)
- 2 teaspoons salt
- 2 teaspoons white pepper
- 1⁄3 cup extra virgin olive oil
- 1⁄4 cup white wine (Chardonnay or Pinot Grigio is wonderful, but whatever you have is fine)
- 1⁄4 cup parsley, minced
- 1⁄2 cup onion, minced
- 10 garlic cloves, minced