Skip the Store-Bought Tub: Homemade Chive and Onion Cream Cheese That Saves Money and Tastes Better

 

There's something incredibly satisfying about recreating a store-bought favorite at home — especially when it's quicker, tastier, and saves you serious money. If you're like me, that little tub of chive and onion cream cheese is a weekly grocery staple. But once I crunched the numbers, I was shocked at how much I was spending compared to whipping up my own batch. This homemade version costs a fraction of the price, tastes fresher, and takes just minutes to make.

This versatile spread is perfect for so many occasions. Use it as a creamy dip for fresh vegetables, a flavorful spread on crackers, or even slathered on crisp apple slices for a sweet-savory twist. It's absolutely excellent with pretzels — the salty crunch pairs perfectly with the tangy, herby cream cheese. Whether you're hosting a party, packing lunches, or just need a quick snack, this recipe has you covered.

The best part? It keeps beautifully in the refrigerator for up to a week in an airtight container, so you can make a batch on the weekend and enjoy it all week long.

Chive and Onion Cream Cheese

8 oz. cream cheese, softened

¼ c. crumbled feta cheese

1 t. onion powder

1 T. instant minced onion

1 T. dried chives

Pinch of seasoned salt

Freshly ground black pepper

 In a medium bowl with a hand mixer, cream together all ingredients until well blended.

 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.

As an Amazon Associate I earn from qualifying purchases.

A Whirlwind October and a Comforting Mushroom Pâté Recipe

 

October has been a rollercoaster. It started with a health scare that, thankfully, turned out to be nothing serious, but it left me shaken for a week. Just as I thought I could relax until Thanksgiving, life threw another curveball. On Saturday, October 18, a fierce storm swept through our area—lightning, thunder, and much-needed rain after a parched fall, the driest since 1857. But with the storm came trouble: lightning struck my son and daughter-in-law’s home, sparking a fire. By evening, the fire was out, my daughter-in-law was treated for smoke inhalation, and they, along with their three cats, moved into my place.

My cat, Stanley, isn’t exactly a social butterfly, and I’ll admit I share his introverted tendencies. Having a full house has been an adjustment, but it’s also brought unexpected joys. One big plus? I love cooking for others, and my son and daughter-in-law are always up for trying new dishes. It’s been a chance to dive into recipes I’ve been itching to make, like Jamie Oliver’s mushroom pâté. We tried it as an appetizer before a roast beef dinner, paired with crudités for dipping. It was a hit—rich, earthy, and perfect for sharing. Jamie suggests using it as a sauce for spinach ravioli, and that idea has me hooked. I’ll definitely be making it again.

Jamie Oliver's Mushroom Pâté

2 T. butter

1 lb. mushrooms, finely chopped

2 cloves garlic, minced

1 small Melissa’s shallot, finely diced

1 T. balsamic vinegar

    1 t. fresh thyme (or ½ t. dried thyme)

½ t. salt (adjust to taste)

¼ t. black pepper

¼ c. heavy cream

1 T. olive oil

1 T. lemon juice

1 t. Dijon mustard

½ c. walnuts, toasted and roughly chopped

Heat butter in a skillet over medium heat. Add shallots and garlic, cooking until fragrant, about 1 minute.   

Add mushrooms, salt, pepper, and thyme. Sauté for 10-12 minutes, stirring occasionally, until mushrooms release their liquid and turn golden brown.

 Pour in balsamic vinegar, scraping up browned bits. Cook for 2 more minutes.

 Transfer mixture to a food processor. Add cream, olive oil, lemon juice, mustard, and walnuts. Pulse until creamy and spreadable.

 Adjust seasoning if needed. If too thick, add a splash of water or cream.

 Transfer to a bowl, cover, and refrigerate for at least 1 hour to let flavors meld. Serve with crackers, toasted bread, or as a sauce for mushroom ravioli.

This pâté is a keeper—versatile, flavorful, and a reminder that even in tough times, good food brings people together. Here’s to finding comfort in the kitchen and making the best of unexpected moments. 

 As an Amazon Associate I earn from qualifying purchases.

Cherry Jalapeño Spread: A Sweet-Spicy Tribute to Northern Michigan

 

Northern Michigan is synonymous with cherries—juicy, vibrant, and celebrated in countless products. Years ago, during a memorable trip with the late Mr. O-P, we stumbled upon a unique cherry jalapeño spread during peak cherry season. Its sweet-spicy magic was unlike anything we’d tasted, and it left a lasting impression. As the ninth anniversary of his passing occurred at the end of June, I found myself craving that unforgettable flavor. Determined to recreate it, I crafted this easy, no-fuss Cherry Jalapeño Spread. With just a handful of ingredients—including pickled jalapeños for that essential kick—it’s a versatile delight perfect for crackers, bagels, or sandwiches. Here’s the recipe to bring a taste of Michigan to your table.

Cherry Jalapeño Spread

1 8-oz. pkg. cream cheese, softened
1 c. Melissa’s Bing cherries, pitted
1 Melissa’s pickled jalapeño, ribs and seeds removed (or keep for extra heat)
1 T. granulated sugar
¼ t. kosher salt
¼ t. fresh lemon zest
Optional: 1 t. finely chopped fresh thyme (for a savory twist)

Pit cherries and add to a mini food processor or blender with the pickled jalapeño. Pulse until coarsely puréed with small chunks for texture.

In a medium bowl, fold the cherry-jalapeño purée into the whipped cream cheese. Add sugar, salt, and lemon zest, mixing until well combined. If using thyme, fold it in for an herbal note.

Refrigerate for 30 minutes to let flavors meld.

 Serve chilled with crackers, crostini, or as a spread for bagels or sandwiches. Garnish with a fresh cherry, jalapeño slice, or thyme sprig for a pop of color.

Store in an airtight container in the fridge for up to 5 days.

 As an Amazon Associate I earn from qualifying purchases.