Creamy Carrot and Cheese Spread

By Muhammad Faizan

Creamy Carrot and Cheese Spread

Description

This creamy carrot and cheese spread combines the sweetness of grated carrots, the richness of cheese, and the freshness of herbs in a smooth, savory base. It’s ideal for sandwiches, toasts, or as a dip for veggies. Quick to make and packed with nutrients, it’s a versatile recipe you can whip up in minutes.

 Ingredients

  • 1 cup grated carrots

  • 1 cup grated processed cheese (or cheddar)

  • ½ cup mayonnaise (or Greek yogurt for a lighter version)

  • 2 tablespoons sour cream or cream cheese

  • 2 tablespoons finely chopped parsley or cilantro

  • 1 garlic clove, minced (optional)

  • Salt and black pepper to taste

  • ½ teaspoon lemon juice (optional, for freshness)

 Instructions

  1. Prepare the base:
    In a medium bowl, combine mayonnaise and sour cream (or cream cheese). Mix until smooth.

  2. Add flavor:
    Add the grated carrots, grated cheese, and minced garlic. Stir until evenly combined.

  3. Season:
    Add salt, pepper, and lemon juice to taste.

  4. Add herbs:
    Mix in chopped parsley or cilantro for freshness.

  5. Chill (optional):
    For best flavor, refrigerate for 30 minutes before serving.

  6. Serve:
    Spread on bread, toast, or use as a dip for crackers and veggie sticks.

Servings

Makes 4–6 servings (enough for 8–10 toast slices).

 Notes & Tips

  • For extra creaminess, add a tablespoon of melted butter or a splash of milk.

  • You can substitute cheese with cottage cheese for a healthier version.

  • Add a pinch of chili flakes for a spicy kick.

  • Store in an airtight container in the refrigerator for up to 3 days.

 Nutritional Info (Per Serving) (Approximate)

  • Calories: 180 kcal

  • Protein: 6 g

  • Fat: 14 g

  • Carbohydrates: 6 g

  • Fiber: 1 g

  • Calcium: 150 mg

  • Vitamin A: 90% of daily value

 Health Benefits

  • Rich in Vitamin A from carrots — supports eye and skin health.

  • Good source of calcium and protein from cheese.

  • Healthy fats from mayo or yogurt promote nutrient absorption.

  • Fresh herbs add antioxidants and flavor without extra calories.

 Q & A

Q: Can I make this vegan?
A: Yes! Replace cheese with vegan cheese and mayonnaise with a plant-based version.

Q: Can I use boiled carrots instead of raw?
A: Yes, but raw carrots give a crunchier texture; boiled ones will make it smoother.

Q: Can I freeze it?
A: Not recommended — the texture may separate after thawing.

Q: What can I serve it with?
A: Toasts, bagels, crackers, or as a sandwich filling with cucumber and lettuce.

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