Chive Cream Cheese

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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!

A bowl of herb cream cheese with a tray of everything bagels in the background, served on a kitchen counter.

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:

A container of cream cheese, fresh chives, and a small red bowl of salt on a marble surface.

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!

A white bowl of herb-infused cream cheese beside a bagel on a light-colored countertop.

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.

A top view of a breakfast setting featuring two plates with everything bagels, one topped with cream cheese, alongside a bowl of cream cheese and a mug of coffee.

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!

An everything bagel with cream cheese on a plate, half of it spread with cream cheese, beside a knife with cream cheese.

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

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

A bowl of herb cream cheese with a tray of everything bagels in the background, served on a kitchen counter.

Chive Cream Cheese

Chive cream cheese requires just three ingredients and elevates your morning bagel.
Author : Megan Myers
5 from 1 vote
Print Pin Recipe Review
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 8
Calories 99 kcal


  • 8 ounces cream cheese, softened
  • 2 to 4 tablespoons minced chives
  • Pinch fine sea salt


  • Place softened cream cheese in a mixing bowl and beat with a spatula or hand mixer until smooth, making sure it is soft enough for mixing.
  • Add in 2 tablespoons of minced chives and beat again to mix. Beat in additional chives as desired.
  • Sprinkle on a pinch of salt and mix well. Taste and adjust seasoning as desired.
  • Transfer cream cheese to an airtight container and chill for 2 hours before using to let flavors meld. Use within 5 days.


Serving: 2 tablespoonsCalories: 99 kcalCarbohydrates: 2 gProtein: 2 gFat: 10 gSaturated Fat: 6 gCholesterol: 29 mgSodium: 89 mgPotassium: 40 mgFiber: 0.02 gSugar: 1 gIron: 0.04 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.