In a medium bowl, add the softened butter, Dijon mustard, chives, parsley, thyme, garlic, lemon juice, paprika, salt, pepper, cayenne, and red pepper flakes. Mix together until combined, creating a smooth, vibrant mixture.

Scoop the cowboy butter onto a piece of plastic wrap. Roll the butter into a log shape and wrap completely in plastic. Twist the ends together and refrigerate until firm, about 2 hours or overnight for deeper flavor.

Melt the mixture in the microwave in 20-second increments, stirring in between, until fully melted for dipping.

Transfer any leftover butter into an airtight container and store in the refrigerator for up to 5 days.