Chive Cream Cheese

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Make your own chive cream cheese at home with just three ingredients! This flavorful spread couldn’t be easier.

My chive plant is one of the first things to emerge after winter. By the time I’m planting my summer veggies, the chives have already taken off and blossomed. I love being able to add that fresh flavor while I’m still waiting for the rest of the garden to catch up!

Chives are a great way to add a pop of allium flavor without overpowering the dish. Think scrambled eggs, creamy soups, or roasted carrots.

Chive cream cheese just so happens to be my favorite way to eat chives, especially when smeared onto a chewy homemade bagel!

It’s incredibly easy to make and adds just the right amount of oniony flavor to your morning breakfast or afternoon snack.

Snip some chives and let’s get started!

Ingredients for chive cream cheese

You’ll need:

Cream cheese – You’ll need 8 ounces (1 block) of cream cheese. You can always double or halve the recipe if desired.

Chives – I grab fresh chives from my herb garden, but you can also use store-bought. If using dried chives, remember that 1 tablespoon of fresh chives equals approximately 1 teaspoon dried chives.

Salt – I use fine sea salt. The small granules distribute well in the cream cheese. You can leave the salt out if you prefer, especially if you plan to eat the cream cheese on a flavored bagel.

That’s it!

How to make this recipe

If you are using fresh chives from your own home garden, the best time to harvest is just after the morning dew has evaporated.

If your chives are forming blossoms, I recommend leaving those on and choosing other stems instead. Chive blossoms are edible and taste great in salads, or you can even use them in this cream cheese.

Cut with a sharp knife or herb scissors, leaving at least two inches of chive above the ground. They’ll grow back right from these cut stems. You’ll want a handful of chives that are at least 6 inches in length.

Wash the chives and pat dry, then mince.

Add the cream cheese to a bowl and use a spatula, spoon, or hand mixer to beat slightly, just enough to smooth it out and ensure the cream cheese is soft enough.

Sprinkle in about 2 tablespoons of the minced chives and beat well to mix into the cream cheese. Make sure to scrap the sides and bottom of the bowl. 

Add more chives until you feel its enough. The amount will really depend on your personal preference!

Sprinkle on a pinch of salt and mix well again. Don’t add too much here at once, just a little at a time! Taste before adding more.

Transfer the chive cream cheese to an airtight container (an 8-ounce deli container is the perfect size) and chill in the refrigerator for 2 hours before enjoying.

I recommend eating the chive cream cheese within 5 days for best freshness.

Additions and substitutions

If you prefer, you can use neufchâtel cheese, which is a low-fat version of cream cheese.

For an extra smooth and creamy spread, mix in 1 to 2 teaspoons of milk.

For fluffy cream cheese, beat with a hand mixer until light and airy.

Adding just a teaspoon of cider vinegar will add a tangy punch.

If you want to deepen the onion flavor, add ¼ teaspoon of garlic powder and ¼ teaspoon of onion powder to the cream cheese. 

You can also use minced dried onions along with the chives for a chive and onion cream cheese. 

Only have dried chives on hand? Use 2-4 teaspoons.

Ways to use chive cream cheese

Aside from bagels, try this spread on your favorite sandwiches or spread onto a tortilla for a wrap.

Stuff into chicken breasts or mix into mashed potatoes. Serve with crackers or eat as a dip with sweet baby peppers and sliced carrots.

Have extra chives on hand? Make sure to dry chives to have on hand for months to come. Try them on Slovakian potato halusky or toss onto fish, green beans, pasta, and more!

Whip up this easy chive cream cheese for your next breakfast or brunch.