Best 3 Creamy Chive Rings Recipes

Indulge in a culinary journey with our tantalizing Creamy Chive Rings recipe, a delightful treat that combines the irresistible flavors of chives, cream cheese, and a hint of garlic. These crispy, golden-brown rings are perfect for any occasion, whether it's a casual gathering, a festive party, or a simple snack. With just a few simple ingredients and easy-to-follow steps, you can create this delectable appetizer that will leave your taste buds wanting more.

Our recipe collection features three variations of Creamy Chive Rings, each offering a unique twist on this classic dish. The Original Creamy Chive Rings are a timeless favorite, featuring a perfect balance of flavors and textures. For those who enjoy a bit of heat, the Spicy Creamy Chive Rings incorporate a touch of cayenne pepper, adding a subtle kick to the creamy filling. And for those with a sweet tooth, the Sweet Creamy Chive Rings are a delightful combination of creamy chives and a hint of sugar, creating a harmonious blend of sweet and savory flavors.

Here are our top 3 tried and tested recipes!

CREAMY CHIVE PASTA WITH LEMON

Creamy Chive Pasta With Lemon image

This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.

Provided by Ali Slagle

Categories dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Kosher salt and black pepper
1 pound long noodles, like linguine or spaghetti
3/4 cup crème fraîche, heavy cream or ricotta
3/4 cup freshly grated Parmesan (1 3/4 ounces), plus more for serving
1 tablespoon fresh lemon zest plus 3 tablespoons lemon juice (from 1 to 2 lemons)
1/4 to 1 1/2 ounces chives, cut into 1-inch pieces

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.

CREAMY CHIVE AND HORSERADISH SAUCE

Creamy Chive and Horseradish Sauce image

This sour cream and chive sauce heats things up a bit with the addition of horseradish.

Provided by Food Network Kitchen

Time 15m

Yield 8-10

Number Of Ingredients 4

Ingredients

Kosher salt and freshly ground black pepper
1 bunch chives, roughly chopped (about 3/4 cup)
1 cup sour cream
1/3 cup prepared horseradish, drained

Steps:

Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.

CREAMY CHIVE POTATOES

Creamy Chive Potatoes image

Provided by Melissa Hamilton

Categories Potato Side Easter Vegetarian Kid-Friendly Quick & Easy Root Vegetable Spring Chive Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

4 large Yukon Gold potatoes (about 1 1/2 pounds), peeled, cut into 1/2" cubes
1 1/2 cups half-and-half
4 tablespoons (1/2 stick) unsalted butter
Kosher salt
1/4 cup chopped fresh chives

Steps:

Combine potatoes, half-and-half, and butter in a large saucepan; season with salt. Bring to a boil, reduce heat, and simmer very gently, stirring occasionally, until potatoes are tender (the tip of a paring knife meets no resistance) and sauce is thick, 25-35 minutes.
Season with salt; stir in most of the chives. Top with remaining chives before serving.

Tips:

Mise en Place: Before you start cooking, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
Use Fresh Ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your chive rings. Look for chives that are bright green and have a mild oniony flavor.
Don't Overmix the Dough: Overmixing the dough will result in tough, chewy chive rings. Mix just until the ingredients are combined and then stop.
Chill the Dough: Chilling the dough before frying will help it hold its shape better. You can chill the dough for up to 30 minutes, or overnight.
Fry the Chive Rings in Hot Oil: The oil should be hot enough that the chive rings sizzle when they are added to the pan. This will help them cook evenly and prevent them from becoming greasy.
Don't Crowd the Pan: When frying the chive rings, don't overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
Drain the Chive Rings on Paper Towels: After frying, drain the chive rings on paper towels to remove any excess oil.
Serve Immediately: Chive rings are best served immediately, while they are still warm and crispy.

Conclusion:

Creamy chive rings are a delicious and easy-to-make appetizer or snack. With just a few simple ingredients, you can create a dish that is sure to please everyone. So next time you're looking for a quick and tasty treat, give creamy chive rings a try. You won't be disappointed!