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Chive Cream Cheese

Chive Cream Cheese

Everyday

Chive cream cheese is a savory spread blending smooth, mild cream cheese with fresh chives for a subtle onion-like flavor. This herb-infused variant maintains the original spreadable texture and protein content of traditional cream cheese while adding aromatic complexity. It serves as a popular bagel topping, vegetable dip base, or sandwich enhancer, offering a lower-sodium alternative to many seasoned spreads.

Macro Impact

A 2 tbsp serving contains 100 calories, 2g protein, 3g carbs, and 9g fat.

Calorie Burn

How long would it take to burn off 100 calories?
Walking3.5 mph, moderate pace
23 min
YogaModerate effort, gentle pace
17 min
SwimmingModerate effort, freestyle
13 min
Biking12-14 mph, moderate effort
10 min
StairsStair climbing, moderate pace
12 min
Running5 mph (12 min/mile)
8 min

Nutrition Facts

Serving size2 tbsp (31 g)
Amount per serving
Calories100
% Daily Value*
Total Fat9g
12%
Saturated Fat6g
29%
Trans Fat0.2g
Polyunsaturated Fat0.6g
Monounsaturated Fat2g
Cholesterol31mg
10%
Sodium120mg
5%
Total Carbohydrate3g
1%
Dietary Fiber0g
0%
Total Sugars3g
Includes Added Sugars0g
0%
Protein2g
Vitamin D0mcg
0%
Calcium50mg
4%
Iron0.1mg
1%
Potassium43mg
1%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
3 / 275 g
1%
Fiber
0 / 28 g
0%
Sugars
3 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
9 / 78 g
12%
Monounsaturated
2 / 31 g
8%
Polyunsaturated
1 / 23 g
3%
Saturated
6 / 23 g
25%
Trans
0 g
Cholesterol
31 / 300 g
10%
Omega 3
0 / 5 g
1%
Omega 6
1 / 19 g
3%
Omega 9
2 g
Protein
Protein
2 / 80 g
3%
Amino Acids
Histidine
0 / 3 g
2%
Isoleucine
0 / 2 g
6%
Leucine
0 / 3 g
5%
Lysine
0 / 2 g
7%
Methionine
0 / 1 g
4%
Phenylalanine
0 / 2 g
4%
Threonine
0 / 1 g
6%
Tryptophan
0 / 0 g
8%
Valine
0 / 2 g
6%
Arginine
0 g
Cysteine
0 g
Cystine
0 g
Tyrosine
0 g
Alanine
0 g
Aspartic Acid
0 g
Glutamic Acid
0 g
Glycine
0 g
Proline
0 g
Serine
0 g
Vitamins
Thiamine, B1
0 / 1 mg
1%
Riboflavin, B2
0 / 1 mg
9%
Niacin, B3
0 / 15 mg
0%
Pantothenic Acid, B5
0 / 5 mg
3%
Pyridoxine, B6
0 / 1 mg
1%
Biotin, B7
1 / 30 mcg
2%
Cobalamin, B12
0 / 2 mcg
12%
Folate
6 / 400 mcg
1%
Vitamin A
93 / 800 mcg
12%
Vitamin C
0 / 83 mg
0%
Vitamin D
0 / 15 mcg
0%
Vitamin E
0 / 15 mg
2%
Vitamin K
1 / 105 mcg
1%
Minerals
Calcium
50 / 1k mg
5%
Copper
0 / 1 mg
1%
Iron
0 / 13 mg
1%
Magnesium
3 / 370 mg
1%
Manganese
0 / 2 mg
0%
Phosphorous
31 / 700 mg
4%
Potassium
43 / 3k mg
1%
Selenium
5 / 55 mcg
8%
Sodium
120 / 2.3k mg
5%
Zinc
0 / 10 mg
2%
Chromium
0 / 30 mcg
0%
Molybdenum
0 / 45 mcg
1%
Iodine
16 / 150 mcg
10%
Chlorine
186 / 2.3k mg
8%
Other
Ethyl Alcohol
0 g
Water
17 g
Caffeine
0 mg
Choline
5 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Cream cheese, full fat, block. USDA Foundational Foods. FDC ID 2346385.
  2. 2.Cheese, cream. USDA Standard Reference, Legacy. Food ID 173418.
  3. 3.Cheese, cream. Canadian Nutrient File. Food ID 28.
  4. 4.Cheese, cream, plain. Australian Nutrient Database. Public Food Key F002444.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

2. Accuracy & Reliability: We strive to ensure accuracy and quality using authoritative sources and AI-based validation; however, we make no guarantees regarding completeness, accuracy, or timeliness. Always confirm nutritional data independently when accuracy is critical.

3. Health Decisions: Never rely solely on OpenNutrition data when making health, medical, or dietary decisions. Always consult your healthcare provider or a registered dietitian for personalized health advice.

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