1. Combine butter and dill mix; refrigerate 1 hour.
2. Use on baked potatoes, egg noodles, warm bread, broiled fish or hot cooked vegetables, if desired.

Yield: about 1/2 cup (24 servings)

Nutrients per serving: (about 1 teaspoon): Calories 35, Total Fat 4 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 0 g, Protein 0 g, Sodium 25 mg, Fiber 0 g