Learn how to make versatile whipped cream cheese with chives and capers that can be used in many ways: as a cream cheese dip or spread, with smoked salmon, tossed through hot pasta or vegetables, or as a stuffing in mushrooms or jalapeno poppers. Low-carb, keto, gluten-free.
For a small batch (multiply for more)
1/2 cup cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped baby capers
2 tablespoons chopped chives
Optional: 1-2 tablespoons sour cream or plain yoghurt
To serve: a bunch of radishes, trimmed and cut in halves/quarters
- Bring the cream cheese to room temperature to make it softer.
- There are two ways to whip cream cheese: using an electric whisk or simply with a fork. If you’re making a larger batch, using a whisk will give you the best results. Simply whip it for 30 seconds or so before adding chives and capers. I made a small batch so I whisked the cream cheese together with other ingredients using a fork until fluffy.
- Add finely chopped capers, chives, salt and pepper. You can also add a little sour cream to lighter it up and make it a little thinner. Mix with the cream cheese.
Spring onions (scallions) and a little garlic or garlic powder can be used instead of chives.
Baby capers can be swapped for chopped gherkins, sun-dried tomatoes or anchovies.
Store in the fridge in an airtight container for 1 week.
Keywords: Cream Cheese, Chives, Capers, Snacks, Dip, Appetizer, Low-Carb, Gluten-Free, Keto