Save time and enhance the flavor of this creamy butter by making it a day ahead and chilling it overnight.
Beat cheese and butter at medium speed with an electric mixer until blended. Stir in chives. Spoon into a crock, or if desired, spoon butter mixture onto plastic wrap. Shape butter into a 1" diameter log by folding wrap over mixture and rolling. (Work quickly to keep butter from melting.) Seal plastic wrap, and chill 4 hours or until firm.