Here’s a simple, tasty recipe for a creamy chicken and carrot spread that you can use on bread, crackers, or as a dip:
Ingredients
- 1 cup cooked chicken, shredded or finely chopped
- 1 medium carrot, grated or finely chopped
- 3–4 tbsp mayonnaise (or Greek yogurt for a lighter version)
- 1 tsp Dijon mustard (optional, for a tangy flavor)
- 1 small garlic clove, minced (optional)
- Salt and pepper to taste
- Fresh herbs (like parsley or chives), finely chopped – optional
Instructions
- Cook the carrot (optional):
- You can lightly steam or boil the carrot for 3–4 minutes if you prefer a softer texture. Otherwise, raw grated carrot adds a nice crunch.
- Mix the base:
- In a bowl, combine the chicken, carrot, mayonnaise (or yogurt), and mustard.
- Add seasoning:
- Stir in garlic, salt, pepper, and herbs if using. Taste and adjust seasoning as needed.
- Blend for creaminess (optional):
- If you want a smoother spread, use a food processor or blender for a few seconds until creamy.
- Chill and serve:
- Refrigerate for 30 minutes to let flavors meld. Serve on bread, crackers, or as a sandwich filling.
💡 Tips:
- Add a squeeze of lemon juice for brightness.
- For extra texture, toss in some finely chopped celery or bell pepper.
- Can be stored in an airtight container in the fridge for 2–3 days.
If you want, I can also give you a super creamy, almost mayo-free version that’s healthier but still spreads perfectly on toast. Do you want me to do that?
