Magnolias Cream Cheese Butter

This Magnolias Cream Cheese Butter is a delicious spread for bread, crostini, or crackers. It is esimple to make and irresistibly delicious!

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Some of you may recall that I vacationed with my children in Charleston, South Carolina, over spring break. It was an overdue trip to see my parents’ new home, visit with their friends, and get lost in all that Charleston has to offer. One of those offerings is the restaurant/foodie scene. From a fine dining establishment like Husk to a low country seafood shack like the SeeWee Cafe, there is something for everyone.  

Years ago, my Aunt gave me a copy of Magnolias (another popular Charleston restaurant) cookbook, which I have used (coconut cream pie, anyone?) and loved. So naturally, it was on my to-do list. Mom and Dad graciously made reservations for lunch. And a lovely lunch it was, starting with a warm and crusty loaf of sourdough with a side of cream cheese butter. What?? Why have I never thought about a cream cheese/butter combo? Creamy butter and tangy cream cheese seasoned with fresh lemon juice and a little parsley spread on warm sourdough is a simple and heavenly nosh. It was definitely something that had to be recreated for my own kitchen. 

Luckily, my mother had all the ingredients on hand for me to experiment and whip up a batch. Adjustment here, taste there, and a bit more salt… bingo! It works well slathered on a tea sandwich, enjoyed with lox and bagels, or schmeared on warm bread. This is bread and butter on a whole new level!

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Magnolias Cream Cheese Butter

By Nicole

Prep: 5 minutes mins

Refrigeration Time: 2 hours hrs

Total: 2 hours hrs 5 minutes mins

Servings: 1 cup

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A delightful and simple spread to serve with warm bread. It is rich, creamy, tangy, and zesty!

Ingredients 

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• ▢ 4 ounces (½ cup) unsalted butter, at room temperature
• ▢ 4 ounces (½ cup) cream cheese, at room temperature
• ▢ 1 teaspoon freshly squeezed lemon juice
• ▢ 1 tablespoon minced fresh flat-leaf parsley
• ▢ ½ teaspoon Kosher salt

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Instructions 

• In a medium bowl, combine all the ingredients and mix with a wooden spoon or spatula until thoroughly blended. Cover and refrigerate for at least several hours, preferably overnight. Bring to room temperature before serving. Enjoy!

Notes

To store butter in the refrigerator, tightly wrap it in plastic wrap or place it in an airtight container for up to 2 weeks. Alternatively, form it into a log, roll it tightly in plastic wrap, and

To store butter in the freezer, form it into a log, roll it tightly in plastic wrap, and place it in a freezer-safe bag for up to 3 months.

Nutrition

Calories: 935kcal, Carbohydrates: 9g, Protein: 19g, Fat: 93g, Saturated Fat: 59g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 24g, Trans Fat: 4g, Cholesterol: 257mg, Sodium: 1974mg, Potassium: 370mg, Fiber: 0.1g, Sugar: 6g, Vitamin A: 3231IU, Vitamin C: 7mg, Calcium: 432mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!