Type what you have

Ingredients

• ✓ chive
• cream cheese
• garlic powder

Instructions

1. 1 Beat together cream cheese, chives, and garlic powder in a medium bowl until smooth.

By Sheri

Ingredients

• ✓ chive
• sour cream
• horseradish
• lemon juice
• cayenne pepper

Instructions

1. 1 Stir together sour cream, horseradish, chives, lemon juice, and cayenne pepper in a small bowl until well combined. Cover and chill in the refrigerator for at least 2 hours before serving.

By John Mitzewich

Ingredients

• ✓ chive
• cucumber
• carrot
• cream cheese
• raisin

Instructions

1. 1 With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
2. 2 Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.

By kelcampbell

Ingredients

• ✓ chive
• beet
• olive oil
• sea salt
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Spread beets on a sheet of aluminum foil; drizzle with olive oil and season with salt. Fold foil over beets, sealing the edges together to create a packet.
3. 3 Cook on the preheated grill, flipping once, until beets are tender, about 30 minutes. Carefully open packet; top beets with feta cheese and chives. Reseal packet; grill until cheese melts, about 5 minutes more.

By LWILCOX45

Ingredients

• ✓ chive
• potato
• sausage
• salt
• black pepper

Instructions

1. 1 Cut red potato into spirals using a spiralizer. Dip into a bowl of cold water; rinse and transfer to a microwave-safe bowl.
2. 2 Cook potato spirals in the microwave on high for 1 minute. Blot with paper towels to remove any moisture.
3. 3 Remove sausage from its casing and shape into 2 balls; press into round discs.
4. 4 Heat a nonstick skillet over medium heat. Add 2 round piles of potato spirals. Season with salt and pepper. Top each pile with a sausage disc and press down firmly with a spatula to make thin patties. Cook until well browned, about 4 minutes per side. Garnish with chives.

By Deb C

Ingredients

• ✓ chive
• lobster meat
• onion
• butter
• all-purpose flour
• milk
• salt
• heavy cream

Instructions

1. 1 In a medium size pot, saute lobster meat, onion and butter until onions are soft.
2. 2 Stir flour into the pot. When all ingredients are well blended, add milk, salt and cream. Cook over a low heat until soup has thickened.
3. 3 Garnish soup with green onions before serving.

By Angie

Ingredients

• ✓ chive
• red potato
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and let sit until cool enough to handle, 1 to 2 minutes.
3. 3 Cut potatoes in half and place into a serving bowl.
4. 4 Add butter, chives, salt, and pepper; toss until butter melts and potatoes are well coated.

By TerryWilson

Ingredients

• ✓ chive
• puff pastry
• cheddar cheese
• ham
• egg

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Unfold pastry sheet on a flat surface and cut into 4 squares.
3. 3 Place 2 pastry squares in the air fryer basket and cook 6 to 8 minutes.
4. 4 Remove basket from air fryer. Use a metal tablespoon to press each square gently to form an indentation. Place 1 tablespoon of Cheddar cheese and 1 tablespoon ham in each hole and pour 1 egg on top of each.
5. 5 Return basket to air fryer. Cook to desired doneness, about 6 minutes more. Remove tarts from basket and let cool 5 minutes. Repeat with remaining pastry squares, cheese, ham, and eggs.
6. 6 Garnish tarts with chives.

By Soup Loving Nicole

Ingredients

• ✓ chive
• butter
• egg
• cottage cheese
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begins to firm, 1 to 2 minutes.
3. 3 Stir cottage cheese and chives into eggs and season with black pepper.
4. 4 Cook and stir until eggs are nearly set, 3 to 4 minutes more.

By Kitchen Kitty

Ingredients

• ✓ chive
• new potato
• vegetable oil
• sea salt
• sour cream
• gorgonzola cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
3. 3 With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.

By France Cevallos

Ingredients

• ✓ chive
• cooking spray
• fried potato nugget
• ham
• monterey jack cheese
• green onion

Instructions

1. 1 Preheat oven to 425 degrees F. Coat 12 (2 1/2-inch) muffin tins with nonstick cooking spray. Place 4 potato nuggets in each muffin tin. Bake for 12 minutes. Remove from oven. Use the bottom of a 1/4-cup measure to press the potatoes into the bottom and part way up the sides. Return to the oven and bake 12 minutes more.
2. 2 Divide ham among cups. Bake for 10 minutes more or until cups are crisp and brown and ham is heated through. Remove from oven.
3. 3 Divide cheese among cups. Bake 5 minutes or until cheese is melted and edges are golden. Remove from tins. Garnish with green onions or chives.

By Farmland

Ingredients

• ✓ chive
• olive oil
• egg
• goat cheese
• sea salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat, swirling oil to coat the skillet. Pour beaten eggs into the hot skillet and cook in hot oil until eggs bubble and begin to firm up.
2. 2 Lift the cooked edges of omelet with a rubber spatula and tilt the skillet so any uncooked egg runs underneath the lifted edge. Continue cooking, lifting the edges and tilting the skillet, until omelet is almost completely set, 1 to 2 minutes. Remove the skillet from heat. Spread any runny egg evenly over the top of omelet using the spatula.
3. 3 Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper over omelet. Gently lift one edge and fold 1/3 of the omelet into the center over cheese and chives. Fold the opposite 1/3 of the omelet into the center. Slide omelet to the edge of the skillet and flip, folded-side down, onto a plate.
4. 4 Top omelet with remaining 1/2 teaspoon chives to serve.

By John Mitzewich

Ingredients

• ✓ chive
• sour cream
• onion powder
• salt
• garlic powder
• black pepper

Instructions

1. 1 Combine sour cream, chives, onion powder, salt, garlic powder, and pepper in medium bowl; mix until well combined. Refrigerate for at least 30 minutes (or up to one week) before serving.

By Nicole McLaughlin

Ingredients

• ✓ chive
• parsnip
• carrot
• butter
• sea salt
• black pepper

Instructions

1. 1 Place parsnips and carrots in a large pot; add enough salted water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until vegetables are tender, 15 to 20 minutes. Drain; return vegetables to the pot. Reduce heat to low; stir in 3 tablespoons butter and chives.
2. 2 Purée vegetables using an immersion blender until nearly smooth; add remaining 3 tablespoons butter and continue to purée until completely smooth. Season with salt and black pepper.

By Always Cooking Up Something

Ingredients

• ✓ chive
• hot pork sausage
• cream cheese
• tomato
• green chile pepper
• onion

Instructions

1. 1 Stir sausage and onions together in a large skillet over medium-high heat until browned and crumbly, about 8 minutes. Drain the grease off the sausage in a mesh strainer, then return to the skillet.
2. 2 Stir in cream cheese and diced tomatoes until the cheese has melted and the mixture begins to bubble. Stir in chives before serving.

By Katie-Kate

Ingredients

• ✓ chive
• yukon gold potato
• milk
• sour cream
• salt
• pepper

Instructions

1. 1 Place potatoes in a large pot with enough water to cover 2 inches from the bottom. Bring to a boil. Cook potatoes in boiling water until fork tender, 20 to 25 minutes. Drain and mash well.
2. 2 Using a potato masher or an electric mixer, mix milk into mashed potatoes until fluffy. Stir in sour cream and chives until incorporated. Season with salt and pepper.

By Lauren

Ingredients

• ✓ chive
• cream cheese
• cheddar cheese
• ranch dressing mix
• bacon bits
• pecan

Instructions

1. 1 Mix together cream cheese, Cheddar cheese, and dressing mix in a bowl until well combined.
2. 2 Form into a large egg-shaped ball in the center of a serving plate.
3. 3 Cut wax paper into strips. Lay them across the cheese ball, leaving spaces every two strips where the cheese is exposed. Sprinkle chopped chives on the exposed cheese, lightly pressing the chives down so they stick to the cheese. Remove the wax paper strips directly below the chives. Cover the newly exposed cheese stripes with bacon bits. Repeat by removing the final set of wax paper strips and adding chopped pecans in the remaining spaces.
4. 4 Refrigerate for at least 2 hours, or overnight.

By fabeveryday

Ingredients

• ✓ chive
• pie crust
• leek
• egg
• heavy cream
• milk
• nutmeg
• salt
• black pepper
• goat cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Prick pie crust all over with a fork; place on a baking sheet.
2. 2 Bake in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375 degrees (190 degrees C).
3. 3 Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
4. 4 Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with goat cheese. Pour egg mixture over leeks.
5. 5 Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.

By Allyson

Ingredients

• ✓ chive
• potato
• sour cream
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Place potatoes in a medium saucepan; fill with just enough water to cover. Bring to a boil, then reduce heat to low; simmer until tender, about 10 minutes. Drain; cool under cold running water.
2. 2 Combine sour cream, ½ cup chives, and mayonnaise in a large bowl; fold in potatoes. Season with salt and black pepper; garnish with remaining ½ cup chives.

By LYNNHOUSE

Ingredients

• ✓ chive
• potato
• sour cream
• yogurt
• salt
• black pepper

Instructions

1. 1 Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
2. 2 In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

By jen

Ingredients

• ✓ chive
• cauliflower
• water
• mayonnaise
• parmesan cheese
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees F).
2. 2 Cut off leaves and bottom core from cauliflower. Place in a shallow microwave-safe baking dish and add about 1-inch water.
3. 3 Microwave on high for 8 minutes. Drain.
4. 4 Stir together mayonnaise, Parmesan cheese, and garlic in a small bowl until combined. Spread all over cauliflower.
5. 5 Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives to serve.

By Kathy K

Ingredients

• ✓ chive
• russet potato
• chopstick
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the air fryer to 350 degrees F (180 degrees C).
2. 2 Cut a very thin slice lengthwise from the flattest side of 1 potato. Lay potato on a cutting board, cut-side down so it lays evenly without rolling. Place chopsticks lengthwise along top and bottom edges of potato. Slice evenly across entire length of potato to make 1/4-inch slices, making sure the knife comes to rest on chopsticks each time, keeping the bottom of the potato intact. Repeat with remaining potatoes. Brush the outsides and between the slices with oil. Sprinkle with salt and pepper.
3. 3 Place potatoes into the bowl of the air fryer and cook for 15 minutes. Brush with oil and cook until crispy on the edges and tender in the middles, about 15 minutes more. Sprinkle with chives and serve.

By Bren

Ingredients

• ✓ chive
• pinto bean
• sunflower seed
• lemon juice
• salt
• cayenne pepper
• water

Instructions

1. 1 Blend pinto beans, sunflower seeds, chives, lemon juice, pink salt, and cayenne pepper together in a blender until smooth; add water as needed for creamier consistency.

By Jessica Laratonda

Ingredients

• ✓ chive
• russet potato
• milk
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Wash potatoes. Place on the center rack and bake until soft in the center, about 1 hour. Let cool, about 15 minutes.
3. 3 Cut potatoes in half lengthwise; remove flesh, leaving skin intact. Place flesh in a large bowl and beat until fluffy with an electric mixer. Add milk, butter, salt, and pepper; beat until smooth.
4. 4 Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into potato skins. Sprinkle with fresh chives. Freeze potatoes on a baking sheet until firm; transfer to freezer bags and freeze until ready to use.

By SHORECOOK

Ingredients

• ✓ chive
• egg
• avocado
• parsley
• sea salt
• black pepper
• bacon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Crack eggs into a bowl, being careful to keep the yolks intact.
3. 3 Arrange avocado halves in a baking dish, resting them along the edge so avocado won't tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
4. 4 Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.

By NYJEN

Ingredients

• ✓ chive
• bacon
• asparagus
• cream cheese
• white bread
• butter
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Grease a baking sheet.
3. 3 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
4. 4 When bacon is cool, crumble and set aside in a bowl.
5. 5 Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender, about 5 minutes. Remove asparagus and set aside.
6. 6 Place cream cheese and chives into the bowl with bacon and stir to evenly combine.
7. 7 Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat.
8. 8 Spread cream cheese mixture evenly over each slice of bread.
9. 9 Center 2 asparagus spears on a bread slice, and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients.
10. 10 Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese.
11. 11 Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.

By luckoftheIrish

Ingredients

• ✓ chive
• cream cheese
• salmon
• garlic
• salt
• black pepper
• pastry shell

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
3. 3 Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.

By Gitano

Ingredients

• ✓ chive
• rosemary
• garlic
• salt
• black pepper
• butter
• turkey breast

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C).
2. 2 Place rosemary, chives, garlic, salt, and pepper onto a cutting board. Cut butter into thin slices on top of herbs and seasonings and mash until well blended.
3. 3 Pat turkey breast dry and rub with herbed butter on both sides and under the skin.
4. 4 Place turkey into the air fryer basket, skin-side down, and air fry for 20 minutes.
5. 5 Turn turkey to skin-side up carefully and continue frying until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 18 minutes more. Transfer to a platter and tent with aluminum foil; allow to rest for 10 minutes. Slice and serve warm.

By Bibi

Ingredients

• ✓ chive
• cooking spray
• bread
• skim milk
• egg substitute
• bacon
• cheddar cheese

Instructions

1. 1 Spray a 9-inch square baking dish with cooking spray. Place bread slices in a single layer in the bottom of the prepared baking dish.
2. 2 Whisk milk, egg substitute, and chives together in a bowl; pour over bread slices into prepared baking dish. Sprinkle bacon crumbles over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Remove and discard plastic wrap from baking dish; let dish come to room temperature, about 30 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake casserole in the preheated oven for 40 minutes. Sprinkle cheese over the top and continue baking until cheese is melted and casserole is set, about 5 minutes more.

By Amusjh

Ingredients

• ✓ chive
• egg
• whole wheat tortilla
• chorizo
• pepperjack cheese
• salt
• black pepper

Instructions

1. 1 Beat eggs in a small bowl. Set aside.
2. 2 Combine tortilla slices and chorizo in a skillet over medium heat. Cook, stirring, until tortillas are crisped, 5 minutes.
3. 3 Place cheese slices on top of chorizo and tortillas; pour in eggs. Reduce heat to low and cook, stirring, until eggs are cooked through, 3 minutes. Season with salt and pepper to taste; garnish with chives.

By John Mitzewich