1 lb. cheap butter, room temperature
4 oz. cream cheese, room temperature
1 (5.33 oz.) evaporated milk

Mix softened butter and cream cheese. Add milk, work with spoon or hand mixer (no blender) until all moisture is worked out. Keeps well in refrigerator 3 weeks or freezer well. Try on toasted English muffins or split and toasted bagels with jam or jelly or plain. Try on baked potatoes.