Radishes, carrots or celery dipped in whipped cream cheese with chives and capers has got to be one of my favourite low-carb snacks. It’s gluten-free, low-carb and keto-friendly and 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.
In this recipe, smooth and mild cream cheese takes on a new life with the addition of salty capers and garlicky chives. I’ve been enjoying it a lot during the low-carb challenge (as a little dip with raw veggies) but it’s much more versatile.
Ways To Use Capers & Chive Cream Cheese
- You can use this delicious chive cream cheese whip as a dip with raw radishes, celery, carrots or bell peppers.
- Spread over sourdough or gluten-free/paleo toast with sliced tomatoes or fried mushrooms
- Paired with smoked salmon on bagels or my low-carb cloud bread blinis here.
- Toss through hot pasta, steamed cauliflower or green beans.
- Melt over grilled chicken or salmon.
- Make the tastiest mashed potatoes or stir them into pumpkin soup.
- Stuff Portobello mushrooms or jalapeno peppers sprinkle with mozzarella and pop under a grill.
How To Make Whipped Cream Cheese
You can use regular cream cheese or low-fat, totally up to you. This recipe is for a smaller batch so you can simply multiply the ingredients to make more.
Chives have that lovely combination of spring onion and garlic flavour, similar to the green parts of leeks. If you can’t get chives, finely chopped spring onions (scallions) and a little bit of minced garlic will work just as well.
Baby capers add both saltiness and tang; another alternative could be anchovies or finely diced gherkins. Sun-dried tomatoes also work well. Make sure they are chopped quite finely.
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. I made a small batch so I whisked the cream cheese with a fork until fluffy.
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Ingredients
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
Instructions
- 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.
Notes
- 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.
Nutrition
More Healthy Snacks & Finger Foods
- Pumpkin Tahini Cashew & Hummus Dip
- Charred Roasted Salsa (Salsa Tatemada)
- Homemade Sesame Snaps
- Paleo Crackers (Low-Carb, Nut-Free)
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