Call me cheap, but I am always shocked by the price of a miniscule container of flavored cream cheese at our local bagel shop. Of course, I’m also the person who, during the summer, orders a shot of espresso at Starbucks and takes it home to make my own iced latte so that I don’t have to pay full price. Yeah, cheap. But the cream cheese thing always raises my hackles. Come on, people, we’re mixing chopped herbs into cream cheese. Rocket science it’s not.
Sun-Dried Tomato & Basil Cream Cheese was my first adventure in homemade flavored cream cheese. Chop, stir, done…I was sold.
This time I was drawn to our fresh green chives with their pretty purple flowers popping out of our herb garden. And then there were the onions in the pantry. And I simply can’t resist caramelized onions in or on anything…barley stew, focaccia, Brie flatbread…it’s all good.
This cream cheese is good for almost anything. Spread it on sandwiches, use it as a dip for veggies or (of course!) smear it on a bagel. Store the leftovers in an airtight container in the refrigerator.
The recipe:
Heat a large saucepan set over medium heat. Coat with cooking spray. Add the onions and cook until softened, about 10 minutes.
Add 1/2 cup water, cover the pan and cook until the onions are golden brown, about 15 minutes.
Remove 1/2 cup of the caramelized onions to a cutting board and chop. Let the chopped onions cool. Reserve the remaining onions for another use.
Place the cream cheese in a medium-sized bowl and whip with a hand-mixer until fluffy, about 20 seconds.
Stir in the caramelized onions, chives and salt. Serve or store, covered, in the refrigerator.
Other snack ideas:
Asparagus Hummus for Healthy Snacking
No-Bake Carrot Cake Granola Bites {Low Sugar & Gluten-Free)
Caramelized Onion & Chive Cream Cheese Recipe
Ingredients
- 1 large yellow onion thinly sliced
- 1/2 cup warm water
- 12 ounces low-fat cream cheese Neufchâtel cheese, softened
- 1 tablespoon finely chopped chives
- 1/8 teaspoon salt
Instructions
- Heat a large saucepan set over medium heat. Coat with cooking spray. Add the onions and cook until softened, about 10 minutes.
- Add 1/2 cup water, cover the pan and cook until the onions are golden brown, about 15 minutes.
- Remove 1/2 cup of the caramelized onions to a cutting board and chop. Let the chopped onions cool. Reserve the remaining onions for another use.
- Place the cream cheese in a medium-sized bowl and whip with a hand-mixer until fluffy, about 20 seconds.
- Stir in the caramelized onions, chives and salt. Serve or store, covered, in the refrigerator.
Notes
Nutrition
Katrina @ In Katrina's Kitchen
I want this all up in my business! Oh my WORD!
Nutmeg Nanny
Oh yum! This looks wonderful 🙂
Jeanette
I’m with you – sauces are something I like to make at home, not just because it’s cheaper but because I can control the amount of sodium and sugar that goes into it. I think your caramelized onion chive cream cheese would beat anything you’d ever find in the store Dara.
Frank @Memorie di Angelina
Ha! I feel the same way about all the various pasta sauces that come in a jar! So easy to make at home, at a fraction of the cost….
This sound like a lovely dip/topping by the way. Reminds me of the flavored cheeses you can enjoy at those wine gardens in Vienna with your Gruner Veltiner. Nice memories!
Dorothy @ Crazy for Crust
WOW. I am SO making this. And then I’m hiding in the closet and NOT sharing.
Karly
Oh my word, how have I never thought of this?! It’s brilliant.
Cream cheese is one of my favorite food groups. 😉
nessa
Love that you made a homemade version of something you love. Amazing!
The Café Sucre Farine
Love this! Kind of like the old fasioned “onion dip” with a new fangled touch!
kirsten@FarmFreshFeasts
Dara,
This sounds really yummy. Last summer I got lots of bunches of mixed herbs in my CSA farm share, and they’d sit around until I could come up with a chicken to stuff them in, usually. My plan for this summer is to make herbed cheese spreads, like Boursin or Alouette, and I think I’ll go one step further and add some caramelized onions and roasted garlic to the mix. My kids love Boursin on crackers (no bagels for them, blame their orthodontist), sandwiches, and now I’ve been putting it on pizzas. So I’ve got my plans for the cream cheese, nitty gritty details from you, and all I need is the herbs from the farm share.
Thanks!
MyKitchenStove
I Love caramelized onion. Lovely pictures.
Sally@gooddinnermom
I LOVE caramelized onions and this sounds delicious. And quick! Thank you.
Tieghan
I am so with you!! Cream cheese at the bagel store is so insane! I never buy it, which is why I am so happy you post this. It looks incredible! I can not wait to try it!
Cassie
I would not call you cheap…that stuff is overpriced and I can imagine that the homemade is SO much better. This looks amazing, Dara!
Heather
I am with you all the way – bagel store cream cheese is WAY overpriced! I love this combo of flavors too!
Laura (Tutti Dolci)
I could practically live on caramelized onions, I love them that much. Love this!
Katrina @ Warm Vanilla Sugar
I couldn’t agree more! Store-bought flavoured cream cheese is way too expensive. I LOVE the caramelized onions in this. Yum!