If you have an herb garden, chances are you have chives taking over more than their fair share of the soil. Not only are chives easy to grow, they’re about as low maintenance as it gets. Plant them once, and they’ll keep coming back reliably every spring, spreading a little more each year.
Chives are a constant staple in my garden, and one of the best parts about growing them is seeing those purple blooms arrive in the spring. Whatever you do, don’t let those pretty purple edible blossoms go to waste! They are just as tasty as the green blades and add a pop of color that instantly elevates whatever you put them on.
Whether you grow your own or pick them up from the supermarket, this is the simplest dip in the world. A handful of ingredients, no cooking required, and it’s endlessly versatile. I love seeing how many ways it can show up on the table.
About Chive Blossoms
Chive blossoms are one of those small garden gifts that are easy to overlook. And that would be a shame, because they’re completely edible and truly lovely.
Each cluster is made up of dozens of tiny individual purple petals that pull apart easily. Gently separate the blossoms into individual petals and scatter them over your dip for a presentation that looks far more intentional than the effort it takes.
The flavor mirrors the green blades – mild, oniony, and fresh – making them a natural garnish for anything savory. They’re at their peak in late spring and early summer, so when they show up in your garden, use them generously. They won’t be there long.
Why You’ll Love This Garlic Cream Cheese & Chive Dip
Five ingredients and no cooking required. The only heat involved is toasting the almonds, which takes about two minutes in a dry pan. Everything else is simply stir and serve.
It works in so many different ways. This one base recipe shows up as a party dip, a spread for crostini, a sandwich condiment, and a soup topper. Four completely different uses, one simple mixture.
Garden chives shine here. If you grow your own, this is one of the most satisfying ways to use them. Especially when you can pull the blossoms apart and scatter them on top.
Add a crunch with toasted almonds. A little crunch, a little warmth, and a subtle nuttiness that makes this dip more than a basic cream cheese spread.
It’s the kind of recipe that starts conversations. Whether it’s on the appetizer table or dolloped into a bowl of chili, people always ask about it.
Ingredients
Cream cheese: Block cream cheese softened to room temperature gives a denser, more structured spread, which is better for sandwiches and soup. Whipped cream cheese is airier and easier to scoop, which is better for dipping. Both work across all four variations.
Fresh chives, chopped: The star of the dip. Use the freshest you can find, or snip them straight from the garden.
Toasted sliced almonds: Two minutes in a dry skillet until fragrant and golden. Let them cool before stirring in.
Garlic powder: Gives the dip its savory backbone without overpowering the chive flavor. Blends more evenly than fresh garlic and keeps the texture smooth.
Chive blossoms (optional, for garnish): Pull the clusters apart into individual petals and scatter over the finished dip. Edible, lightly flavored, and a pop of purple makes any presentation worth admiring.
How to Make Garlic Cream Cheese & Chive Dip
I love that this recipe is so simple and comes together in minutes!
Toast the almonds. Spread the sliced almonds in a dry skillet over medium heat. Stir often for 2 to 3 minutes until fragrant and lightly golden. Remove from heat and let them cool completely before adding to the dip. Warm almonds will soften the cream cheese too quickly.
Soften the cream cheese. If using block cream cheese, let it sit at room temperature until soft enough to stir easily. Whipped cream cheese is already ready to go.
Stir everything together. In a bowl, combine the cream cheese, chopped chives, garlic powder, and cooled toasted almonds. Stir until evenly mixed.
Use it however you like. The dip is ready from here. Garnish with chive blossoms if you have them, or serve as-is. See the four ways below for inspiration, or create your own!
How to Serve Garlic Cream Cheese & Chive Dip
Here are four ways to serve Garlic Cream Cheese and Chive Dip.
With Crackers, Pita Chips, or Veggies
The simplest way to serve this dip is in a bowl or on a platter with crackers, pita chips, or fresh cut vegetables. For this one, whipped cream cheese is the better choice since it’s softer and easier to scoop.
If you’re lucky enough to have chives blooming, pull the blossoms apart into individual petals and scatter them across the top. That dazzling purple presentation will be the star of the appetizer table!
On Toasted Baguette Slices
Toast slices of a baguette and spread each one generously with the garlic cream cheese and chive mixture. Both whipped and block cream cheese work well here.
Thinly sliced cucumbers and radishes, halved cherry tomatoes, toasted almond slices, dried cranberries, fresh basil, dill, and more chives are all wonderful options. Mix and match so each one turns out a little different. When arranged together on a tray, the variety makes for a beautiful, colorful spread.
Every bite is its own little garden moment.
As a Deli Sandwich Spread
Spread the garlic cream cheese and chive dip onto sliced ciabatta rolls, then layer on your favorite deli meat. Both whipped and block cream cheese work well for this one.
A layering of roast beef, thinly sliced red onions, chopped chives, and radish microgreens is a really good combination. The cool, herby spread provides a wonderful contrast to the richness of the roast beef and holds everything together just as well as mayonnaise would.
No radish microgreens? Mix a little prepared horseradish directly into the cream cheese mixture for that same peppery kick in a different form.
Dolloped on a Bowl of Soup
This one might be the best discovery of all. A dollop of garlic cream cheese and chive dip nestled on top of a warm bowl of soup is so good! It melts slightly into the broth, mellows out the heat, and adds a creamy, herby, garlicky flavor.
It’s especially good on chili, but it pairs well with other hearty soups too. For this variation, block cream cheese is the better choice. It’s denser than whipped, so it holds its shape on top longer and melts gradually into the soup rather than dissolving right away.
Frequently Asked Questions
Can I make this dip ahead of time?
Yes! This dip actually benefits from a little time in the refrigerator. Making it an hour or two ahead gives the flavors time to meld together. Store it covered in the refrigerator and pull it out about 15 minutes before serving if you want it at a softer, more spreadable consistency. It keeps well for up to 4 days refrigerated.
Can I substitute fresh garlic for garlic powder?
You can, but garlic powder is the better choice here. It blends evenly throughout the dip without creating any sharp, pungent bites, and it keeps the texture smooth. If you prefer fresh garlic, use a very small amount. Half a clove finely minced or pressed, then let the dip sit for at least 30 minutes before serving to let the raw garlic flavor mellow.
Can I leave out the almonds?
Absolutely. The almonds add a a nice crunch and a subtle nuttiness, but the dip is completely delicious without them. Leave them out for any nut allergy or simply if you prefer a smoother texture. Every one of the four variations works just as well without them.
Where can I find chive blossoms?
The best source is your own garden. If you grow chives, the blossoms arrive every spring and are there for the taking. Local farmers markets in spring sometimes carry them as well. Look for clusters that are fully open and fresh, with no wilting or browning. Once you have them, use them quickly. They’re best the day they’re picked.
Garlic Cream Cheese & Chive Dip
Equipment
- small skillet
- mixing bowl
- stirring spoon or spatula
- serving bowl or platter
Ingredients
- 8 oz cream cheese, block or whipped (softened to room temperature)
- 2 Tbsp fresh chives (chopped)
- 2 Tbsp toasted sliced almonds
- ½ tsp garlic powder
- 2 Tbsp chive blossoms, pulled into individual petals (optional, for garnish)
Instructions
- Spread the sliced almonds in a dry skillet over medium heat. Stir often for 2 to 3 minutes until fragrant and lightly golden. Remove from heat and let cool completely before adding to the dip.
- If using block cream cheese, let it sit at room temperature until soft and easy to stir. Whipped cream cheese is already soft and does not need this step.
- In a bowl, stir together the cream cheese, chopped chives, garlic powder, and cooled toasted almonds until evenly combined.
- Transfer to a serving bowl or use as directed in any of the four serving variations. If garnishing, pull chive blossom clusters gently apart into individual petals and scatter over the top before serving.
Notes
Make ahead:
- Make the dip up to 24 hours ahead and refrigerate covered.
- Flavors meld and improve with a little time in the refrigerator.
- Pull out 15 minutes before serving for a softer, more spreadable consistency.
- Add chive blossom garnish just before serving, not ahead of time.
How to store:
- Store in an airtight container in the refrigerator for up to 4 days.
- Stir before serving if it has been refrigerated (the texture firms up when cold).
- Do not store with the chive blossom garnish. Add fresh when serving.
Freezing:
- Not recommended.
Did You Make This Recipe?
Let us know in the comments below and share a photo on Facebook or Instagram. Mention or tag @countrygardensandtable!
Leave a Reply