From buttery pinwheels and savory dumplings to fluffy omelets, these chive recipes bring bright color and an oniony bite to every plate.
1/23
Cheese & Garlic Biscuits
From the Recipe Creator:
My biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, Ohio
Nutrition Facts:
1 biscuit: 81 calories, 5g fat (3g saturated fat), 11mg cholesterol, 176mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 2g protein.
2/23
Pork & Chive Pot Stickers
From the Recipe Creator:
Here's my top make-ahead appetizer. They are a lot more nutritious than the ones you get at a restaurant. My three kids are old enough to cook these themselves, right from the freezer. —Marisa Raponi, Vaughan, Ontario
Nutrition Facts:
1 pot sticker: 39 calories, 2g fat (0 saturated fat), 6mg cholesterol, 66mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.
3/23
French Potato Salad
From the Recipe Creator:
French potato salad is vinegar-based instead of creamy, and is made with Dijon mustard, olive oil, scallions or shallots, and fresh herbs. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 cup: 201 calories, 9g fat (1g saturated fat), 0 cholesterol, 239mg sodium, 29g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 2 fat.
4/23
Dill & Chive Peas
From the Recipe Creator:
Growing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa
Nutrition Facts:
3/4 cup: 113 calories, 3g fat (2g saturated fat), 8mg cholesterol, 346mg sodium, 16g carbohydrate (6g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
5/23
Stuffed Mini Peppers
From the Recipe Creator:
There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington
Nutrition Facts:
1 stuffed pepper half: 48 calories, 4g fat (2g saturated fat), 14mg cholesterol, 68mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 1g protein.
6/23
Eggs Lorraine
From the Recipe Creator:
Easy and elegant, this is one of my favorite special-occasion dishes. It’s absolutely delicious! —Sandra Woolard, DeLand, Florida
Nutrition Facts:
1 serving: 258 calories, 18g fat (7g saturated fat), 399mg cholesterol, 687mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 22g protein.
7/23
Herby Pea Salad
From the Recipe Creator:
We love spring vegetables. One Mother’s Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts
Nutrition Facts:
3/4 cup: 129 calories, 7g fat (1g saturated fat), 0 cholesterol, 353mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.
8/23
Sausage Chive Pinwheels
From the Recipe Creator:
These spirals are simple to make but look special on a buffet. Our guests eagerly help themselves, and sometimes the eye-catching pinwheels never even make it to their plates! —Gail Sykora, Menomonee Falls, Wisconsin
Nutrition Facts:
1 pinwheel: 132 calories, 9g fat (3g saturated fat), 13mg cholesterol, 293mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 4g protein.
9/23
Herbed Onion Bagels
From the Recipe Creator:
I create my delightful bagels by adapting several other recipes. I enjoy them spread with cream cheese or onion and chive cream cheese. —Pam Kaiser, Mansfield, Missouri
Nutrition Facts:
1 bagel: 195 calories, 4g fat (2g saturated fat), 11mg cholesterol, 415mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 6g protein.
10/23
Party Cheese Bread
From the Recipe Creator:
You can't go wrong with this recipe. The cheesy, butter bread is so simple to make but the taste is sinful. Plus it looks fantastic, and people just flock to it! It's better than the usual garlic bread too. —Karen Grant, Tulare, California
Nutrition Facts:
1 serving: 237 calories, 15g fat (9g saturated fat), 41mg cholesterol, 468mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 10g protein.
11/23
Feta ‘n’ Chive Muffins
From the Recipe Creator:
This is a “spring” variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. —Angela Buchanan, Boulder, Colorado
Nutrition Facts:
1 muffin: 105 calories, 4g fat (2g saturated fat), 39mg cholesterol, 250mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
12/23
Garlic-Chive Baked Fries
From the Recipe Creator:
Yes, you do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin
Nutrition Facts:
1 serving: 200 calories, 4g fat (1g saturated fat), 0 cholesterol, 308mg sodium, 39g carbohydrate (3g sugars, 4g fiber), 5g protein.
13/23
Chive Buttered Carrots
From the Recipe Creator:
It's nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. —Opan Snell, Jamestown, Ohio
Nutrition Facts:
3/4 cup: 134 calories, 9g fat (5g saturated fat), 23mg cholesterol, 206mg sodium, 14g carbohydrate (7g sugars, 4g fiber), 1g protein.
14/23
Chive Pinwheel Rolls
From the Recipe Creator:
These light, pleasant-tasting rolls complement almost any entree. With the chive filling swirled through the golden bread, they’re attractive enough for special occasions. —Ann Niemela, Ely, Minnesota
Nutrition Facts:
1 roll: 214 calories, 9g fat (3g saturated fat), 41mg cholesterol, 258mg sodium, 27g carbohydrate (4g sugars, 1g fiber), 5g protein.
15/23
Chive Crab Cakes
From the Recipe Creator:
These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho
Nutrition Facts:
1 crab cake: 119 calories, 3g fat (0 saturated fat), 71mg cholesterol, 509mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 13g protein.
16/23
Crab-Stuffed Flounder with Herbed Aioli
From the Recipe Creator:
If you like seafood, you’ll love this scrumptious flounder. The light and creamy aioli sauce tops it off with fresh tones of chives and garlic. —Beverly O'Ferrall, Linkwood, Maryland
Nutrition Facts:
1 stuffed fillet with 2-1/2 teaspoons aioli: 276 calories, 8g fat (1g saturated fat), 153mg cholesterol, 585mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 45g protein. Diabetic Exchanges: 5 lean meat, 1 fat.
17/23
Cheesy Chive Omelet
From the Recipe Creator:
Fuel up for the day with eggs for breakfast. When you want a change, try the other omelet ideas at the end of the recipe. —Naomi Giddis, Two Buttes, Colorado
Nutrition Facts:
1/2 omelet: 216 calories, 18g fat (9g saturated fat), 309mg cholesterol, 392mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 13g protein.
18/23
Creamy Chive Rings
From the Recipe Creator:
When I brought this savory ring to an extension luncheon, club members let me know how much they enjoyed it. Next meeting I had to bring copies of the recipe for everyone there! —Pamela Schlickbernd West Point, Nebraska
Nutrition Facts:
1 piece: 118 calories, 6g fat (3g saturated fat), 30mg cholesterol, 169mg sodium, 14g carbohydrate (3g sugars, 0 fiber), 2g protein.
19/23
Cream Cheese Omelet
From the Recipe Creator:
The first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey
Nutrition Facts:
1/2 omelet: 305 calories, 27g fat (10g saturated fat), 455mg cholesterol, 374mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 15g protein.
20/23
Scrambled Eggs with Cream Cheese
From the Recipe Creator:
My mother-in-law introduced me to this scrambled eggs with cream cheese recipe, and now it's my kids' favorite breakfast. They really love it. —Jacque Hunt, Heyburn, Idaho
Nutrition Facts:
3/4 cup: 362 calories, 28g fat (14g saturated fat), 483mg cholesterol, 954mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 23g protein.
21/23
Sour Cream Chive Bread
From the Recipe Creator:
This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. —Deborah Plank, West Salem, Ohio
Nutrition Facts:
1 each: 105 calories, 2g fat (2g saturated fat), 8mg cholesterol, 253mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 4g protein.
22/23
Mini Sausage Quiches
From the Recipe Creator:
These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut
Nutrition Facts:
1 mini quiche: 66 calories, 5g fat (2g saturated fat), 27mg cholesterol, 116mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.
23/23
Red Potato Casserole
From the Recipe Creator:
This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It's an ideal dish for tailgating and potlucks. —Charlane Gathy, Lexington, Kentucky
Nutrition Facts:
3/4 cup: 187 calories, 12g fat (7g saturated fat), 23mg cholesterol, 245mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 6g protein.
Chive Recipes FAQ
What dishes work best with fresh chives?
Fresh chives work best in savory dishes with other ingredients that won’t overshadow the herb’s oniony flavor, such as deviled eggs, herbed cheese spread, cucumber salad and chilled vegetable soups. They also shine in flavored butter recipes, bread doughs and are an elegant garnish for steamed vegetables and scrambled eggs. For hot dishes, add them right before serving so the heat doesn’t mute their flavor and color.
Can I substitute dried chives for fresh chives?
Dried chives can be used instead of fresh, though the recipe won’t taste exactly the same, since dried has a grassier taste and brittle texture. Follow our standard fresh to dried herb conversion, and replace 3 teaspoons of fresh chives with 1 teaspoon of dried. Use dried chives in soups, sauces and baked dishes, so they can rehydrate. Fresh chives are best as a garnish, folded into cold recipes or added to quick-cooking dishes. If you’re out of both, finely chopped scallion greens are a good substitute.
How do I store fresh chives to keep them fresh?
The best way to store fresh chives is to wrap them loosely in a damp (not wet) paper towel, place them in a resealable food storage bag and add them to your fridge’s crisper drawer. Don’t pile heavy vegetables on top of them, or they will get crushed and become wet and slimy. You can also stand them in a glass of water, loosely covered, a method for storing fresh herbs that works with lots of herbs. Always wash and dry thoroughly right before using to preserve the herb’s flavor and texture.
