This garlic-basil Parmesan butter spread is perfect to use for garlic bread, on a baked potato, spread on a slice of bread for a quick snack or melted on a fresh grilled steak (your life will be forever changed if you try this on a steak)!
I love bread…I love carbs! I love garlic and parmesan cheese…..so it’s safe to say I love this creamy butter spread. It takes less than 5 minutes to mix together and is a million times better than any spread you can buy at the store.
I use garlic, Parmesan and basil in this spread. It’s the perfect combination and the flavors work well together.
I use dried basil instead of fresh basil because fresh basil can pack a punch. The dried basil gives it just enough flavor balance and adds a bit of color.
I use both garlic powder and garlic salt, one for the salt factor and the other for a stronger garlic taste. The Parmesan cheese is straight from a bottle.
A quick side not on this: Normally, I do not recommend using the bottled Parmesan cheese for anything (other than a quick shake over pasta), but for this butter spread it’s all about fast and easy!
Fresh Parmesan would work too, but is not necessary (and let’s be honest, from a bottle is so much easier than grating fresh sometimes).
Uses for Garlic Parmesan Butter Spread
You can also try it on a baked potato, or a butter topping for a fresh grilled steak (I know your mouth is watering just thinking of that!) Give it a try, and you will agree that this is something that you need to have on hand at all times.
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Garlic Parmesan Basil Butter Spread
- 1/2 cup butter (or one stick), softened
- 2 tbsp grated parmesan cheese see note
- 1 tsp garlic powder
- 1/2 tsp garlic salt
- 1/2 tsp dried basil optional
- 1/4 tsp onion powder
- Make sure your butter is softened to room temperature. Put it in a small dish and add in other ingredients.
- Mix until all ingredients are well incorporated. Then use as a spread on bread or as a butter for a baked potato.
- This recipe can easily be adapted to suit your personal taste. I love basil in this butter spread, the flavor is not too overpowering (that is why I use dried basil instead of fresh) but you can leave it out or use less.
- The garlic powder and garlic salt can easily be adapted to your personal taste as well. I use both, one for the added salt and the other for the stronger garlic profile.
- I use the bottled grated parmesan cheese just because it mixes in so well with the other ingredients. It is certainly yummy to use a fresh block and grate it, but in my opinion it is not needed and doesn’t ruin the flavor.
- This can be kept in the fridge in an air tight container for many weeks (if its not air tight container your entire fridge may smell a little garlicky), but I promise it won’t last that long!
- To make the garlic bread you see pictured, just cut a loaf of French bread lengthwise, butter the bread on both sides (this recipe is the exact amount needed). Then bake in the oven (right on oven rack) at 400 degrees to desired crispness. If you like your garlic bread softer and chewier, after buttering, put the loaf back together and then wrap up tightly in aluminum foil (I like heavy duty). Make sure the foil is tightly sealed so the heat stays in. Cook in oven (right on the rack) at 400 degrees until butter is melted- about 8-10 minutes. You can also cook it either way on a heated grill.
Nutrition information is automatically calculated and should only be used as an approximation.