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Cream cheese and chive balls

A lovely appetiser with drinks, but also perfect to serve at a brunch or lunch. These little balls of cream cheese and chives look delightful and are easy to spread on bread.

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Cream cheese and chive balls

  • 250 g firm cream cheese (e.g. Mon Chou)
  • 2 tbsp cream
  • ½ tsp fine mustard
  • ½ red sweet pepper
  • 70 g chives
  • 14 half walnuts
  • salt and pepper

Preparation method

  1. Stir together the cream cheese, cream and mustard in a bowl to loosen the mixture. Cut the sweet pepper in half, remove the seeds and slice the flesh into 6 mm cubes. Add to the bowl. Season with salt and pepper.
  2. Chop the chives as finely as possible and place in a shallow bowl. Use a teaspoon or a melon baller to make 14 equal sized balls of the cream cheese mixture. Press half a walnut into the centre of each ball. Roll each ball through the chopped chives to coat. Repeat the steps above to make another 13 balls.

Nutrition value per piece

95 kcal
2 g
9 g
4 g
1 g
1 g
1 g

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