There are recipes that fill your stomach, and then there are recipes that fill your soul. This is the latter. Tucked away in stained recipe boxes and passed between friends on index cards, this creamy chicken and carrot spread is a quiet legend. It’s the unsung hero of book clubs, baby showers, and “just because” afternoons. More than just a dish, it’s a feeling—a smooth, savory, slightly sweet reminder that the most beloved foods are often the simplest, made with humble ingredients and shared with great love. It’s a true treasure, and once you make it, you’ll understand exactly why it’s been a whispered secret for generations.
Your Treasury of Ingredients
This magic relies on the beautiful balance of savory, sweet, and creamy. Here’s what you’ll need to unlock it:
For the Spread:
2 cups (about 10 oz) cooked chicken, shredded or finely chopped (a rotisserie chicken is perfect here)
1 cup finely grated carrots (from about 2 medium carrots)
1 (8 oz) block full-fat cream cheese, softened to room temperature
¼ cup (60g) real mayonnaise
2 tablespoons unsalted butter, softened
1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
1 small shallot or ¼ of a small sweet onion, very finely minced
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly cracked black pepper
A tiny pinch of ground nutmeg (the secret whisper!)
For Serving (Choose Your Adventure):
Crackers (buttery rounds, wheat crackers, or crispbread)
Sliced baguette or pumpernickel bread
Celery sticks, endive leaves, or cucumber rounds
A little extra fresh dill for garnish
A Few Loving Substitutions:
No Mayo? Use full-fat sour cream.
No Fresh Dill? Try fresh chives or parsley.
Want a Twist? Add ¼ cup of very finely chopped toasted pecans or walnuts for crunch.
Dairy-Free? Use a high-quality vegan cream cheese and plant-based butter.
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