Garlic and chive cream cheese spread is incredibly delicious and so easy to make. With fresh chives, a hint of garlic, and a touch of black pepper, this versatile spread elevates everything from morning bagels to elegant appetizers.
During culinary school, I learned that the simplest recipes often deliver the most satisfying results. This garlic chive cream cheese proves exactly that!
While store-bought flavored cream cheese can sit on your shelf for months, this fresh version bursts with vibrant herb flavor that pre-packaged spreads simply can’t match.
What makes this recipe special:
- Quick and effortless – Just 4 ingredients and 5 minutes
- Fresher flavor – Real chives and quality cream cheese make all the difference
- Incredibly versatile – Works as a spread, dip, or sandwich filling
- Customizable – Adjust the garlic and pepper to your taste
Ingredients
This recipe requires only four simple ingredients, but quality matters:
Cream Cheese – Use full-fat, brick-style cream cheese for the best texture and richness. I always reach for Philadelphia cream cheese because it whips up incredibly smooth without any graininess. Avoid the spreadable tub varieties, as they contain stabilizers that affect the texture.
Fresh Chives – The star of the show. Fresh chives provide a delicate onion flavor with a subtle sweetness that dried chives can’t replicate. Look for bright green chives with no wilting or brown spots. In a pinch, you can substitute thinly sliced green onions (green and light green parts only).
Garlic Powder – I prefer garlic powder over fresh garlic for this spread because it distributes evenly and won’t overpower the delicate chive flavor. Plus, it won’t create those sharp raw garlic notes that can intensify in the fridge.
Freshly Ground Black Pepper – Just a touch adds subtle warmth and complexity. Freshly cracked pepper makes a noticeable difference compared to pre-ground.
How to Make Cream Cheese Spread
The technique is simple, but here’s my professional tip: let your cream cheese soften at room temperature for 20-30 minutes before mixing. This ensures smooth, lump-free results without overworking the mixer.
- Step 1: Whip the cream cheese – Using a stand mixer with the paddle attachment (or an electric hand mixer), beat the cream cheese on medium speed until it’s completely smooth and creamy, about 1-2 minutes.
- Step 2: Add the flavorings – Add the chopped chives, garlic powder, and black pepper. Mix on low speed just until everything is evenly incorporated, about 30 seconds.
- Step 3: Scrape and store – Scrape down the bowl to ensure thorough mixing. Transfer to an airtight container and refrigerate.
Pro tip from the pastry kitchen: Don’t overmix once you add the chives. Too much beating can bruise the delicate herbs and turn them brown.
Many Uses for This Versatile Spread
This spread is endlessly adaptable. Here are my favorite ways to use it:
For Breakfast
- Slathered on toasted bagels with smoked salmon
- Spread on English muffins with sliced tomatoes
- Inside a breakfast burrito for extra creaminess
As an Appetizer
- Classic cucumber crostini (recipe below)
- Spread on crackers topped with everything bagel seasoning
- Stuffed into cherry tomatoes or mini bell peppers
- Rolled up in prosciutto or smoked salmon
For Lunch and Dinner
- Turkey or chicken sandwich spread (it’s better than mayo!)
- Inside grilled cheese for extra richness
- Dolloped on baked potatoes
- Melted over grilled steak or chicken
- Tossed with hot pasta for an instant sauce
As a Dip
- With pretzel sticks
- With fresh vegetables (cucumbers, carrots, celery, radishes)
- Alongside potato chips or pita chips
Cucumber Cream Cream Crostini
This is my go-to appetizer when I need something elegant but effortless. The crispy, garlicky toast provides the perfect base for the creamy spread and cool, crisp cucumbers.
- Slice baguette. Place on a baking sheet. Drizzle with a little olive oil. Broil in the oven for about 15-20 seconds on each side until its lightly golden.
- Cool slightly, then spread on the garlic and chive cream cheese.
- Top with thin cucumber slices arranged in overlapping rounds. Finish with a sprinkle of flaky sea salt and cracked black pepper
Presentation tip: For the most polished look, use a mandoline to slice your cucumbers paper-thin and arrange them in a shingled pattern.
Storage and Make-Ahead
Refrigerator: Store the cream cheese spread in an airtight container for up to one week. The fresh chives give it a shorter shelf life than commercial versions, but the trade-off in flavor is absolutely worth it.
Freezing: I don’t recommend freezing this spread, as cream cheese can become grainy when thawed.
Make-ahead: This spread actually tastes better after sitting in the fridge for a few hours, giving the flavors time to meld. Make it the night before you need it for the best results.
Frequently Asked Questions
Make sure your cream cheese is at room temperature before mixing. Cold cream cheese won’t whip smoothly no matter how long you beat it.
You can, but the texture and richness won’t be the same. Low-fat cream cheese contains more water and less fat, resulting in a thinner, less flavorful spread.
Use kitchen shears to snip them directly into the bowl, or gather them into a tight bundle and slice thinly with a sharp knife. Avoid chopping them on a board, as this can bruise the delicate herbs.
More Easy Appetizers
Garlic and Chive Cream Cheese Spread
Ingredients
For the Cream Cheese Spread:
- 8 oz cream cheese, full-fat brick-style, softened
- 2 Tablespoons chopped fresh chives
- ¾ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
For the Cucumber Crostini (optional):
- 1 seeded baguette, or bread of choice, sliced into ¼-inch rounds
- 2 Tablespoon olive oil, for brushing
- 2 Persian cucumbers, thinly sliced
- flakey sea salt and black pepper, for garnish
Instructions
- Make the cream cheese spread: In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat the softened cream cheese on medium speed until completely smooth, about 1-2 minutes.
- Add the seasonings: Add the chopped chives, garlic powder, and black pepper. Mix on low speed just until evenly incorporated, about 30 seconds. Scrape down the bowl as needed.
- Store: Transfer the cream cheese spread to an airtight container and refrigerate until ready to use. The spread will keep for up to one week.
- Make the crostini (optional): Preheat your broiler. Arrange baguette slices on a baking sheet and brush lightly with olive oil on both sides. Broil for 15-20 seconds per side, watching carefully, until golden and crispy. Let cool slightly.
- Assemble: Spread each crostini generously with the garlic chive cream cheese. Top with thin cucumber slices arranged in an overlapping pattern. Sprinkle with flaky sea salt and freshly cracked black pepper. Serve immediately.
Notes
- Soften the cream cheese: Let it sit at room temperature for 20-30 minutes before mixing for the smoothest texture.
- Substitute for chives: Green onions (green and light green parts only) can be used in place of chives.
- Make ahead: The spread tastes even better after refrigerating for a few hours, allowing the flavors to meld.
- Best cream cheese: I recommend Philadelphia full-fat brick-style cream cheese for the creamiest results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Have made this twice and it is delicious on bagels!
My husband is going to love this. I can see putitng this on everything!