Roasted Veggies and Chicken Spread

1 (8oz)  Package neufchatel cheese or light cream cheese, slightly warmed
1/2  Package baby carrots, chopped
1  Small bunch broccoli, separated into florets and chopped
1/2  of a medium onion, chopped onion
1  Red bell pepper, seeded and chopped.
2  tsp. minced garlic
2  Chicken breasts cooked and shredded (I’ve also used the canned chicken from Costco)
2  Tbsp. Olive oil
Salt & pepper to taste


Preheat oven 350° F.

I used my Cuisinart chopper to chop all of the veggies. (Chop them as thick or as fine as you’d like the spread to be)

Combine chopped veggies, minced garlic, olive oil and shredded chicken in a bowl.

Season with salt and pepper.

Spread mix onto a cookie sheet and roast for 20-30 minutes, tossing veggies once half way through.

While veggies are roasting place the neufchatel or cream cheese in a medium bowl and beat until smooth.

Stir in roasted veggies and chicken mix.

Use as a hot open face sandwich spread, crackers, chips, etc.

(The hot veggies mix warm the entire dip)


About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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