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Chive and Onion Yogurt and Cream Cheese Spread

Chive and Onion Yogurt and Cream Cheese Spread

  • Prep

    15 m
  • Ready In

    15 m
Tiga

Tiga

A delicious, homemade version of the new yogurt and cream cheese spreads in the grocery store. If Greek yogurt is not available, hang your yogurt in a cheesecloth over the sink to drain overnight.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. In the container of a food processor, combine the green onions, fresh chives, dried chives, onion powder, cream cheese and yogurt. Pulse until blended, but the onions and chives should be in chunks. Transfer to a container, and refrigerate overnight before serving.
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Reviews

Jillian
30

Jillian

5/20/2010

This stuff is oh so good and great on fresh bagels! I used all fresh chives and omitted the dry plus added a little garlic. I also used light cream cheese. I just love greek yogurt and this was a great way to get more into my diet.

Sarah Jo
11

Sarah Jo

11/22/2010

I did not use the dried chives and I increased the onion powder to a full teaspoon. I also added about four cloves minced garlic (after I taste tested) and I used reduced fat cream cheese. Quite good, though I might increase both the onions and fresh chives next time. I plan on using this in The Best Mashed Potatoes for Thanksgiving.

Caroline C
8

Caroline C

5/8/2006

This was so delicious! We had it on toasted English muffins. I omitted the dried chives as I didn't have any (and anyway, why bother when you can use fresh?), and also, because I couldn't find Greek yogurt, I simply spooned regular yogurt into a coffee filter, and let the moisture drip away. This leaves the yogurt thick and creamy, and not too unlike the Greek stuff. Next time I might add a little finely-minced red onion instead of green. Thanks so much for a great recipe!

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