Roasted Veggie and Chicken Spread

By McCarleyRHLAC

Ingredients

• 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 tbs Olive oil
• salt & pepper to taste

Details

Adapted from sweettreatsmore.com

Preparation

Step 1

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)