Here’s a simple and delicious recipe for Creamy Chicken and Carrot Spread — perfect as a sandwich filling, appetizer dip, or cracker topping.
Creamy Chicken and Carrot Spread
Ingredients
- 1 cup cooked chicken, shredded or finely chopped
- 1/2 cup cooked carrots, mashed or finely grated
- 1/3 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon cream cheese, softened (optional for extra creaminess)
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- 1 teaspoon lemon juice
- 1–2 tablespoons chopped fresh parsley or chives (optional)
Instructions
Step 1: Prepare the Ingredients
- Cook and shred chicken (use rotisserie chicken for convenience).
- Cook carrots until tender (steam or boil), then mash or grate finely.
Step 2: Mix the Spread
- In a medium bowl, combine chicken, carrots, mayonnaise, and cream cheese.
- Stir in Dijon mustard, lemon juice, salt, and pepper.
- Mix until creamy and well blended.
Step 3: Add Herbs
- Fold in chopped parsley or chives for freshness and color.
Step 4: Chill and Serve
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve as a spread for bread, crackers, or fresh vegetables.
Tips
- For extra flavor, add a pinch of garlic powder or smoked paprika.
- Use cooked sweet potatoes instead of carrots for a sweeter variation.
- Can be made ahead and stored in an airtight container in the fridge for up to 3 days.
If you want, I can also give a lighter, low-calorie version that uses Greek yogurt and less mayo but stays creamy and flavorful.
