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.

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Cream Cheese Olive Dip

 

I have a thing for olives, I just cannot resist them. As a consequence, I have an entire shelf in one of my kitchen cabinets filled with a wide variety. While I do enjoy a pimento-stuffed olive, I particularly enjoy those stuffed with garlic, jalapeño, or blue cheese. I have black olives, Kalamata olives, queen olives, stuffed olives, olive medleys, and olives that have no filled centers at all. I like to use them in all kinds of recipes, and find they never let me down. I have added them to dressing that I have stuffed into a turkey, to a vinaigrette that I tossed with fresh lettuce, included them in the dough when I made biscuits, and when I found this recipe online, I had to make it. It made me wonder why I hadn’t thought of using olives in a vegetable dip before, but having now done so, will make it again and again.

 

 This is so tasty! Not just due to the olives, but the acidity of the lemon juice gives it excellent flavor as well. This would be great on your Super Bowl buffet, make a wonderful spring and summer snack,  or a light lunch by spreading it on toast points or crackers.

Cream Cheese Olive Dip

Slightly adapted from Hearth and Vine

 8 oz. cream cheese, room temperature

½ c. Duke’s mayonnaise

1 clove garlic

1 t. minced onion

½ t. dried thyme

½ t. kosher salt

2 T. fresh lemon juice

12 small olives

2 dashes Tabasco sauce

Combine all ingredients into a food processor. Pulse until well blended. Scrape down the sides and blend again. Spoon into a bowl and serve with a variety of fresh cut up vegetables.

 

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