Homemade Chive Cream Cheese Recipes

CHIVE AND ONION CREAM CHEESE

Steps:

• In a medium bowl with a hand mixer cream together cream cheese, feta cheese and onion powder until well mixed.
• Beat in red onion and chives until mixed.
• Good served immediately but will develop more flavor upon sitting.
• Serve spread on a flour tortilla for a spiral recipe or as a cracker spread or vegetable dip.
• Enjoy!

HERBED CREAM CHEESE

Steps:

• Combine all ingredients in a mixing bowl and blend with a wooden spoon until the herbs are evenly incorporated. Serve with toasted bagels.

CREAM CHEESE & CHIVE OMELET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.

CREAM CHEESE, GARLIC, AND CHIVE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
• Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
• Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

CREAM CHEESE AND CHIVE SAUCE (FOR VEGGIES)

Steps:

• Stir cream cheese and milk over low heat til smooth.
• Stir in rest of ingredients.
• Serve over veggie of choice.
• Makes 1 1/3 cups.

RADISHES WITH CHIVE CREAM CHEESE

Steps:

• Trim root ends of radishes so radishes will stand upright and cut 1/4 inch from stem ends. With a small melon-ball cutter scoop out center of each radish, leaving a 1/3-inch-thick shell.
• In a small bowl whisk together cream cheese, lemon juice, chives, and salt and pepper to taste. With a small knife fill radishes with cream cheese mixture.

WHIPPED CREAM CHEESE

Steps:

• In a small bowl, beat the cream cheese. Gradually beat in milk until light and fluffy. Serve on toast, English muffins or bagels.

CREAM CHEESE AND CHIVE BISCUITS

Steps:

• Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and chives. Using a pastry blender, cut in the butter and cream cheese until the mixture resembles coarse crumbs with a few larger clumps remaining.
• Pour in the buttermilk; using a fork, mix in buttermilk until incorporated and the dough just comes together. The dough will be slightly sticky; do not overmix.
• Turn out the dough onto a lightly floured work surface. With floured fingers, gently knead about four times, until all the crumbs are incorporated and the dough is smooth. With a lightly floured rolling pin, gently roll out the dough to an 11-by-8-inch rectangle, about 1 inch thick. Using a bench scraper or long offset spatula to lift the ends of the dough, fold the rectangle into thirds (like a business letter). Give the dough a quarter turn. Roll out the dough again (to the same dimensions), and repeat the folding process. Wrap with plastic, and refrigerate for 30 minutes.
• Return the dough to the work surface. Roll out as before, and repeat the folding process. Give the dough another quarter turn; roll out the dough one more time, again into a rectangle about 1 inch thick. Using a sharp knife, trim and discard 1/4 inch from all sides; divide the rectangle into 12 equal squares or rectangles. Place on the prepared baking sheet about 1 1/2 inches apart. Refrigerate for 1 hour.
• Preheat the oven to 425°F. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 15 to 18 minutes. Transfer the biscuits to a wire rack to cool.
• Cream Cheese Biscuit how-to
• On a lightly floured work surface, dough is rolled into an 11-by-8-inch rectangle.
• The top and bottom thirds are folded inward, overlapping at the center.
• The dough is given a quarter turn, then the rolling and folding is repeated twice more.

CHIVE AND ONION YOGURT AND CREAM CHEESE SPREAD

Steps:

• In the container of a food processor, combine the green onions, fresh chives, dried chives, onion powder, cream cheese and yogurt. Pulse until blended, but the onions and chives should be in chunks. Transfer to a container, and refrigerate overnight before serving.