Compound butters are an easy way to pack tons of flavor into a simple, versatile spread. They are perfect for spreading onto grilled corn, adding to a steak, or placing in a baked potato. They can be added to any savory dish that you would normally add butter to. This sun-dried tomato compound butter is so good that you can spread it directly on pita chips!

The beautiful orange color is a colorful addition to any summer plate. After making, store in a refrigerator, but remember to bring to room temperature before serving.

Sun-Dried Tomato Butter
By Taylor
Makes about 1 1/2 cups


2 sticks (1 cup) unsalted butter, softened
1 (8.5-ounce) jar sun-dried tomatoes with herbs, drained
2 teaspoons freshly squeezed lime juice
3/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon ancho chile powder


Put 2 sticks of butter in bowl of a food processor. Add drained sun-dried tomatoes. Pulse until blended. Add lime juice, cumin, salt and ancho chile powder. Process until a smooth butter mixture forms.

Serve immediately or store in refrigerator. Bring to room temperature before serving.

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