1/2 C unsalted butter, softened
1 C fresh dill, finely chopped
1 t sea salt
1/2 t black pepper, freshly grounded
Combine all ingredients. Mix well.
Chill until firm. (1 hour +)
Keeps in refrigerator for about 2 weeks, and for a few months in a freezer.
Add oil to make it spreadable. (1 part oil to 2 parts butter)
Freeze in ice trays for cubes or other shapes, then transfer to an air-tight container.
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