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

Directions:

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. 

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

(The hot veggies mix warm the entire dip)

Shared by Debbie McLean Warner