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Creamy Carrot and Garlic Cheese Spread in a glass bowl with parsley garnish.

Creamy Carrot and Garlic Cheese Spread Recipe

A vibrant, protein-packed Mediterranean spread that swaps heavy mayonnaise for creamy Greek yogurt and fresh grated carrots. Boldly flavored with garlic and feta, it’s the perfect 10-minute appetizer for healthy snacking.
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Mezze, Side Dish
Cuisine: Greek
Calories: 85
Ingredients Method Notes

Ingredients
  

The Base:
  • 1 cup Non-fat Plain Greek Yogurt strained OR Low-fat Cottage Cheese (blended smooth).
The Veggie:
  • 1 cup Finely Grated Carrots approx. 2 medium, squeezed dry.
The Cheese:
  • ¼ cup Crumbled Feta or Finely Grated Parmesan.
Aromatics:
  • 1 –2 cloves Garlic finely minced.
Herbs:
  • 2 –3 tbsp Fresh Parsley finely chopped.
Healthy Fat:
  • 1 tbsp Extra Virgin Olive Oil.
Seasoning:
  • Squeeze of fresh Lemon Juice
  • salt
  • black pepper to taste.
Optional:
  • A pinch of Paprika for color.

Method
 

  1. Whisk: Combine yogurt (or blended cottage cheese) and olive oil in a bowl until glossy.
  2. Season: Stir in minced garlic, lemon juice, salt, and pepper.
  3. Mix: Fold in the grated carrots, cheese, and parsley. Add paprika if a deeper orange color is desired.
  4. Chill: Refrigerate for at least 30 minutes before serving.
  5. Serve: Spread on whole-grain toast or serve with fresh vegetables.

Notes

The Secret to Thickness: Always use a paper towel to squeeze the moisture out of your grated carrots. If the carrots are too wet, the spread will become runny. For the best "mouthfeel," let the spread chill for at least 30 minutes before serving—this allows the garlic to mellow and the flavors to meld perfectly.
Variations: If you want a smoky flavor, add a ½ teaspoon of smoked paprika. For a vegan version, simply swap the yogurt for a thick cashew-based cream and use a vegan feta alternative.