In a medium bowl, combine softened unsalted butter, Dijon mustard, chives, parsley, thyme, minced garlic, lemon juice, paprika, kosher salt, pepper, cayenne, and crushed red pepper flakes. Mix until well incorporated.

Spoon the mixture onto a sheet of plastic wrap, shape into a log, and twist the ends to secure.

Refrigerate for at least 2 hours or overnight to firm up.

For a warm dipping sauce, microwave portions in 20-second increments until melted.

Store wrapped tightly or in an airtight container; lasts up to 5 days in the fridge or 4 months in the freezer.