Chive butter is another two ingredient butter, like honey butter, that's be easy to prepare. You can even complete a batch during a commercial break in your favorite holiday movie -- I speak from experience.
You can source fresh chives in the produce department of most major grocery store chains if it isn't a resident in your garden. (And if not, why not? Chives are reliably frost tolerant, and I've even braved the herb patch after a significant snow to harvest some when my windowsill plant starts to look a little short and stumpy.)
Chive Butter Recipe
2 sticks (one cup) salted butter, softened
1/4 cup fresh chives
Rinse chives and pat them dry with a paper towel. Let them sit on your countertop for a half hour or so to get rid of any residual moisture. Dryer is better.
Chop chives as fine as you can, and set them aside.
Add softened butter to a mixing bowl and cream using a whisk or fork.
Add the chives a little at a time until fully incorporated.
Spoon mixture onto waxed paper, and form it into a log about one and a half inches in diameter. You can also place the mixture in a tub or ramekin, or add it to a decorative mold.
Refrigerate until firm.
The recipe can be halved or doubled. To eyeball a quick prep session, use about two tablespoons of chives for each half cup (stick) of butter. The mixture will last about a week in your refrigerator. It can also be made ahead and frozen.
Photo courtesy of Flicker user: Edsel Little