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Close up of round of dill caper butter on a plate next to a sprig of dill.

Dill Caper Butter

An easy and zesty compound butter made with chopped fresh dill and capers. Perfect for spreading on crispbread or dressing up simply cooked vegetables and meats!
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Course: Butter
Cuisine: Nordic, Scandinavian
Keyword: compound butter, dill butter, herb butter recipe, how to make compound butter
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings (¼ cup)
Calories: 101kcal
Author: Kristi


  • 4 tablespoons unsalted butter room temperature
  • 1 tablespoon small capers stored in brine rinsed, drained and chopped
  • 1 tablespoon chopped fresh dill


  • Mix all ingredients together. Use immediately or store in the refrigerator in a tightly wrapped cylinder shape for up to five days or freeze for up to 3 months.  


  • Make sure your butter is thoroughly softened before trying to mix the ingredients together. It's about a thousand times easier to get everything combined if your butter is nice and soft.
  • Because capers are naturally salty, you shouldn't need to season the compound butter with additional salt.
  • If you don't plan to use the butter immediately, be sure to wrap it in plastic wrap in a cylinder shape and store in the refrigerator for up to 5 days or in the freezer for 3 months. This makes it easy to just cut off a round or two as you need it. Compound butter is a great make ahead option for bring an easy burst of flavor to your meals!
  • Play around with your own flavor combinations! Some of my other favorite combinations are shallot and parsley, rosemary and roasted garlic or horseradish and chive. Really any combination of fresh herbs and aromatics is an option here.


Calories: 101kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 57mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg