Chive Cream Cheese
This homemade chive cream cheese is ready in just 5 minutes and so much tastier than anything you’ll find at the store! Mix up a batch to schmear on bagels or sandwiches, or as a dip for crackers and veggies.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 cup (8 2 tablespoon servings) 1x
- Category: Spread
- Method: No Cook
- Cuisine: Spread
- Diet: Vegetarian
Ingredients
Scale
- 1 8 ounce package cream cheese, softened
- 3 tablespoons finely chopped fresh chives
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon Greek yogurt or 1/2 tablespoon milk, to soften (optional)
Instructions
- Make sure the cream cheese is softened. Leave it out at room temperature for 1 hour, or place it on a plate in the microwave, cook 5 seconds, flip over the block of cheese and cook another 5 seconds. (If it’s not room temperature at this point, cook another few seconds, but air on the conservative side.)
- Chop the chives. Mix everything together in a bowl, adding a little Greek yogurt, milk or sour cream 1 tablespoon at a time if you’d like a fluffier, more spreadable texture (we used 1 tablespoon Greek yogurt). Store refrigerated for up to 1 week.
- Whipped alternative: Make whipped cream cheese by adding 1/2 tablespoon milk and whipping the cream cheese in a food processor or stand mixer. Then add the chopped herbs and pulse until combined.
Find it online: https://www.acouplecooks.com/chive-cream-cheese/
