Ingredients
1 cooked chicken breast
2 medium carrots, cooked
2 tablespoons mayonnaise (optional, for extra creaminess)
1 garlic clove (optional)
Salt and pepper to taste
A drizzle of olive oil or lemon juice for a special touch
Instructions
Cook the chicken breast in salted and spiced water (you can steam or boil it).
Boil or steam the carrots until tender.
In a food processor or powerful blender, add the shredded chicken, diced carrots, cream cheese, mayonnaise, garlic (if using), and a drizzle of olive oil or lemon juice.
Blend until smooth and creamy.
Serve chilled with toasted bread, breadsticks, pita, or crackers.
Variations
For a lighter version, substitute mayonnaise with Greek yogurt or skip it altogether. The spread will still be creamy but with fewer calories. You can also add herbs like parsley, dill, or chives for a fresh, aromatic twist.
If you prefer a bit of texture, pulse the ingredients briefly instead of blending until completely smooth.
This will leave small chunks of chicken and carrots for a more rustic feel. Another variation includes adding a pinch of smoked paprika or cumin for a subtle smoky or earthy flavor.
For a dairy-free alternative, replace the cream cheese or ricotta with avocado or hummus. This not only makes the spread vegan-friendly but also adds a unique richness.
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