creamy chicken and carrot spread

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Chill Time: 30 minutes (minimum)

• Total Time: 1 hour 15 minutes (including chilling)

• Course: Appetizer, Lunch, Snack

• Cuisine: American, Fusion

• Diet: Easily adaptable to be Gluten-Free

• Yield: Approximately 4 cups of spread (serves 6-8)

Intensity & Skill Level

• Intensity: Easy / Low Effort

• Skill Level: Beginner Friendly

This recipe requires basic kitchen skills like chopping, roasting, and mixing. There are no advanced techniques, making it perfect for a novice cook or a quick, stress-free meal prep.

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Ingredients

For the Roasted Carrots & Chicken:

• 2 medium carrots, peeled and diced into 1/2-inch cubes (about 1 cup)

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1 lb (450g) boneless, skinless chicken breasts

For the Creamy Spread:

• 8 oz (225g) block cream cheese, softened to room temperature

• 1/4 cup (60g) full-fat Greek yogurt or mayonnaise

• 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill)

• 2 tablespoons fresh chives, finely chopped

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

• Salt and freshly ground black pepper, to taste

For Serving (Optional):

• Crackers, toasted baguette slices, or crostini

• Lettuce cups or sliced bread for sandwiches

• Fresh dill sprigs for garnish

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Instructions

Step 1: Roast the Carrots and Cook the Chicken

1. Preheat your oven to 400°F (200°C).

2. On a small baking sheet, toss the diced carrots with olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread them in a single layer.

3. Place the chicken breasts on the same baking sheet next to the carrots (or use a separate sheet if crowded). Season the chicken lightly with a pinch of salt and pepper.

4. Roast for 20-25 minutes, or until the carrots are tender and lightly caramelized at the edges, and the chicken is cooked through (internal temperature of 165°F or 74°C).

5. Remove from the oven and let the chicken and carrots cool completely. This is crucial for a creamy, not watery, spread.

Step 2: Prepare the Creamy Base

1. While the chicken and carrots are cooling, prepare the sauce.

2. In a medium-sized mixing bowl, combine the softened cream cheese and Greek yogurt (or mayonnaise). Using a spatula or hand mixer on low, beat them together until smooth and well-combined.

3. Add the fresh dill, chives, lemon juice, Dijon mustard, garlic powder, and onion powder. Mix thoroughly until all ingredients are fully incorporated.

4. Taste the sauce and adjust seasoning with salt and pepper as needed. Remember, the chicken and carrots are already seasoned, so start with a little.

Step 3: Combine and Create the Spread

1. Once the chicken and carrots are completely cool, shred the chicken using two forks or by hand. You can dice it finely if you prefer a more uniform texture.

2. Add the shredded chicken and the cooled roasted carrots to the bowl with the creamy sauce.

3. Using a spatula, gently fold everything together until the chicken and carrots are evenly coated in the creamy mixture. Be careful not to over-mix and turn the carrots to mush.

Step 4: The Final Step – Chill!

1. Transfer the spread to an airtight container.

2. Cover and refrigerate for at least 30 minutes, but ideally for 1-2 hours. This chilling time is non-negotiable for the best flavor. It allows the flavors to meld together beautifully and the spread to firm up to the perfect, spreadable consistency.

Step 5: Serve and Enjoy

1. Remove the spread from the refrigerator. Give it a quick stir.

2. Garnish with extra fresh chives or dill.

3. Serve chilled with your choice of crackers, bread, or fresh vegetables.

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Storage & Lasting Information

• Refrigeration: Store the creamy chicken and carrot spread in an airtight container in the refrigerator. It will stay fresh and delicious for 3-4 days.

• Freezing: Freezing is not recommended. The dairy-based sauce may separate and become watery upon thawing, significantly altering the texture.

• Make-Ahead Tip: This is an excellent make-ahead recipe. Preparing it a day in advance allows the flavors to develop even more deeply.

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Nutrition Information

Disclaimer: The following nutritional information is an estimate provided by an online calculator. Actual values may vary based on specific ingredients used and portion sizes.

• Serving Size: 1/2 cup

• Calories: 215 kcal

• Total Fat: 13g (17% DV)

  • Saturated Fat: 6g (30% DV)

• Cholesterol: 75mg (25% DV)

• Sodium: 280mg (12% DV)

• Total Carbohydrates: 4g (1% DV)

  • Dietary Fiber: 1g (4% DV)

  • Sugars: 2g

• Protein: 20g (40% DV)

% Daily Values are based on a 2000-calorie diet.

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Chef’s Notes & Customizations

• Herb Swap: Don’t have dill and chives? Try using fresh parsley, tarragon, or basil for a different flavor profile.

• Add a Crunch: For added texture, fold in 1/4 cup of finely chopped celery or walnuts right before serving.

• Spice it Up: Add a pinch of smoked paprika, a dash of hot sauce, or a finely chopped jalapeño to the creamy base for a little kick.

• Using Leftover Chicken: This is a perfect use for 2-3 cups of leftover shredded rotisserie or roasted chicken. Simply skip the chicken cooking step and proceed from roasting the carrots.

• Dairy-Free/Vegan Option: For a plant-based version, use a block of firm, plain vegan cream cheese and vegan yogurt/mayo. Substitute the chicken with 2-3 cups of cooked and crumbled firm tofu or chickpeas.

We hope you love this bright, creamy, and satisfying spread as much as we do! It’s a little ray of sunshine in every bite. If you make it, please leave a comment on the website and let us know how it turned out