Make sure your cream cheese is at room temperature. I use the "cube method" which means I take the block of cream cheese, slice it into smaller cubes, and then let it sit out for 15-20 minutes. You can always microwave for about 10 seconds, too, if you don't have 15-20 minutes.

While your cream cheese is reaching room temperature, drain your giardiniera. Like I said before, this comes in oil, so DO NOT drain into your sink! I like to drain it over a bowl, then pour the oil back into the jar and throw that away in the garbage.

Make sure your giardiniera is well-drained, then transfer to a cutting board. Chop your giardiniera so it is in smaller pieces.

In a large bowl, mix together your cream cheese, mayo, giardiniera, spices and chives.

Serve the giardiniera dip immediately, or store in an airtight container in the fridge until ready to be served.