cheddar dill butter

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.