Cowboy Butter

1/2 C butter, softened
1/2 onion, minced
1 T lemon juice
1 T Dijon mustard
1 T minced fresh parsley
1 T prepared horseradish
2 tsp minced chives
1 garlic clove, minced
1 tsp minced fresh thyme
1/4 tsp kosher salt
1/4 tsp coarsely ground pepper
1/8 tsp paprika
1/8 tsp cayenne pepper

In a small bowl, whisk all ingredients until blended. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish. Store in an airtight container in the refrigerator for up to one week or in the freezer up to three months.

**If you want to serve cowboy butter as a dip, melt the butter first, and then mix in all the remaining ingredients. You can also melt refrigerated or frozen cowboy butter until it’s liquid and warm. Serve it as a dip or drizzle for fresh bread or biscuits, seafood like lobster, and roasted veggies like broccoli and cauliflower or baked potatoes.