makes about 3 ounces
4 tablespoons (2 ounces) unsalted butter, softened
1/3 cup (21 grams) shredded cheddar cheese
1 teaspoon chopped fresh dill
Pinch of sea salt
Pinch of smoky paprika (I used Ray Bradley's)
Freshly ground black pepper, to taste
Add the ingredients to a small bowl. Use a fork to vigorously stir together until well mixed. Use immediately, or store in a covered container for up to two weeks in the fridge, or two months in the freezer.