A few weeks ago, I went to a little recipe group some ladies from my church had. Somehow I didn’t read the invitaiton missed the memo to bring a healthy dish. I showed up with these. Soooo far from healthy. Oops.
But I did come away with inspiration (from the healthy dishes shared) and this Roasted Veggie and Chicken Spread was born. Then it was devoured, by the husband and I alone. It’s that good friends. It’s versatile and perfect for your Super Bowl party this Sunday.
Serve it as a dip with chips or crackers.
Or make your men some hearty sandwiches. Add some Havarti cheese and grill it in a frying pan to get it all warm and toasty.
Roasted Veggie and Chicken Spread
1 (8oz) package neufchatel cheese or light cream cheese, slightly warmed
1/2 package baby carrots, chopped
1small 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 tbs Olive oil
salt & pepper to taste
Preheat oven 350 degrees.
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. (The hot veggies mix warm the entire dip)
I’m not done with Super Bowl food yet. I’ll be back with more later this week.
Tomorrow, a certain someone (cough, cough) turns 27. TWENTY SEVEN. Yikes! Mr. Punxsutawney Phil said he plans to bring us an early spring (it was a special birthday request). Fingers crossed that rodent does not see his shadow. I’m so over winter!