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Chive Rollups with Herb Cream Cheese Dip

Chive Rollups with Herb Cream Cheese Dip
3 votes, 4.33 avg. rating (84% score)
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Yield: 4 cups

Herb Cream Cheese Dip


  • 1-1/2 pounds cream cheese, softened
  • 1 to 1-1/2 cups fresh chives
  • 1/8 cup fresh basil
  • 1/4 cup fresh parsley
  • 1 sprig each fresh tarragon and oregano
  • 1 clove garlic, or to taste
  • 1/2 teaspoon Worcestershire sauce
  • dash of Tabasco sauce
  • flat bread (sun-dried tomato or pesto)
  • 6 ounces sun-dried tomatoes, julienne


To soften cream cheese, cut into 3 or 4 pieces and microwave for 8 to 10 seconds. Do the same with the garlic. Place in food processor and add garlic, 1 cup of chives, and remaining herbs in batches. Process until thoroughly mixed. Add remaining ingredients and process until smooth and creamy. Spread on flat bread. Starting at one edge of the bread, place julienne strips of sun-dried tomatoes and a small bunch of chives, and roll slowly, adding chives and tomatoes as needed. Wrap tightly in plastic wrap and chill until serving time. Slice into 1/4-inch pinwheels; sprinkle with chopped chives, if desired, and serve.
Updated Sunday, April 21st, 2002

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One Response to Chive Rollups with Herb Cream Cheese Dip

  1. Anonymous December 7, 2005 at 10:45 am #

    Awesome for the beach.

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