Total Time
5mins
Prep 5 mins
Cook 0 mins

It got hot for the first time today and got me thinking about lighter foods. This is from Sunrise Farms.

Ingredients Nutrition

Directions

  1. Cream the cheese together with mustard, salt, and pepper. Add chives and sprouts.
  2. Chill, shape into long log and slice into rounds.
  3. This is good as a sandwich filling, on crackers, in pita bread with other vegetables, on celery, as a dip, in salads, etc. Enjoy!

Reviews

(3)
Most Helpful

The chives in my garden were going crazy, so I'm glad I found this recipe. The flavor of chives really shines is this spread. I served this with crackers. Very enjoyable and elegant for company.

Ginny Sue September 21, 2007

I used dijon mustard in this--that's French, isn't it? Had it for breakfast on a bagel. I had a half-block of cream cheese to use up, so just made half a recipe, but still have some left for tomorrow--yippee! It's savory with just a bit of sharpness and the sprouts add a nice crunch.

echo echo March 31, 2007

I made this for an appy for dinner guests and it was a huge hit! I used fresh chives from my garden, and added a little garlic, served it with pita crisps. Thanks for posting!

~Leslie~ July 12, 2006

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