Description
This creamy Carrot and Cheese Spread is a delightful combination of tender boiled carrots, rich mozzarella and cheddar cheeses, garlic, and mayonnaise. Perfectly spreadable and flavorful, it’s an excellent choice for serving on fresh baguettes as an appetizer or snack.
Ingredients
Scale
Vegetables
- 4-5 medium carrots (1.5 to 2 cups grated)
Cheese
- 2 cups mozzarella cheese (finely grated)
- 2 cups medium cheddar cheese (finely grated)
Other
- 3 medium/large cloves of garlic (pressed)
- 1 cup mayonnaise
- 2-3 long baguettes
Instructions
- Boil Carrots: Bring a pot of water to a boil. Add the whole carrots, cover the pot, and boil for about 15 minutes until they become tender.
- Cool and Grate Carrots: Remove the carrots from the boiling water and let them cool. Once they are cool enough to handle, peel off the skins and grate using a larger grater. Transfer the grated carrots into a mixing bowl.
- Grate Cheeses: Using a fine grater, grate both the mozzarella and cheddar cheeses and add them to the bowl with the grated carrots.
- Add Garlic and Mayonnaise: Press the garlic cloves and add them to the bowl. Then add 1 cup of mayonnaise. Stir everything thoroughly to combine into a smooth, consistent spread.
- Serve: Slice the baguettes and serve the carrot and cheese spread on them as a delicious appetizer or snack.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Grating the carrots after boiling makes the spread smoother and more cohesive.
- This spread can be refrigerated for up to 3 days in an airtight container.
- Add a pinch of black pepper or herbs like chives for additional flavor variations.
