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.
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
Serving: 4tbsp | Calories: 67kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 193mg | Potassium: 30mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.1mg
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