Garlic chives can have a powerful flavor. It’s nice to mellow them while sprucing up your bagels and sammys by making a flavored cream cheese. This is also a nice way to preserve them, in this mixture they should stay good for 3 to 4 weeks. Use this recipe and interchange with any of your favorite fresh herbs like rosemary, sage, scallion or garlic.
1 8 ounce package cream cheese, softened
3 tablespoons finely chopped fresh garlic chives
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 tablespoon Greek yogurt or ½ tablespoon milk, to soften (optional)
Method:
Start with softened cream cheese—it’ll save you a lumpy struggle later. Either leave it on the counter for about an hour, or do a quick microwave soften: set the block on a plate, heat 5 seconds, flip it, then heat 5 seconds more. If it’s still not pliable, keep going in tiny bursts (a few seconds at a time) so it doesn’t melt.
Finely chop the chives. Stir the cream cheese and chives together in a bowl until smooth. If you want it lighter and easier to spread, mix in Greek yogurt, milk, or sour cream one tablespoon at a time (we liked 1 tablespoon of Greek yogurt). Cover and refrigerate; it keeps for up to a week.
Whipped method: For an extra airy texture, whip the cream cheese with 1/2 tablespoon milk in a food processor or stand mixer until fluffy. Add the chopped herbs and pulse briefly to combine.
Adapted from A Couple Cooks