Ah, a creamy carrot and cheese spread—delicious and versatile! You can use it as a dip, sandwich spread, or even a topping for crackers. Here’s a simple recipe you can try:
Creamy Carrot and Cheese Spread
Ingredients (serves 4–6)
- 2 medium carrots, peeled and chopped
- 100 g (about 1 cup) cream cheese or soft cheese
- 50 g (½ cup) grated cheddar cheese (or your favorite cheese)
- 1–2 tablespoons olive oil or melted butter
- 1 small garlic clove (optional)
- Salt and pepper to taste
- ½ teaspoon smoked paprika or mild chili powder (optional)
- Fresh herbs (like parsley or chives) for garnish
Instructions
- Cook the carrots
- Boil or steam the chopped carrots until tender (about 10–12 minutes). Drain well.
- Blend the spread
- In a blender or food processor, combine the cooked carrots, cream cheese, grated cheese, olive oil, and garlic (if using).
- Blend until smooth and creamy.
- Season
- Add salt, pepper, and paprika/chili powder to taste. Blend again briefly.
- Chill and serve
- Transfer to a bowl and chill for 30 minutes if you want a thicker spread.
- Garnish with chopped herbs before serving.
Serving Ideas
- Spread on toast, bagels, or sandwiches
- Dip for crackers, cucumber slices, or bell peppers
- Dollop on baked potatoes or roasted vegetables
If you want, I can also give you a no-cook version that’s faster and still creamy—great if you don’t want to boil carrots.
Do you want me to share that version too?
