Scale

250g cream cheese (preservative free, full fat)

10 g chives, finely chopped

1/4 cup shallots, finely chopped

1/4 teaspoon of salt, or to taste

Cook Mode Prevent your screen from going dark

1. Finely chop chives and shallots.

2. In a mixing bowl combine the cream cheese, chives, shallots and salt.

3. Mix well, until chives and shallots are spread evenly throughout the cheese.

Please refer to RPAH Food Intolerance Handbook for the correct type of shallots as names vary (they are also referred to as spring onions).

This recipe tastes best with full fat cream cheese, however light cream cheese will work fine if you would prefer to use this.