Roasted Veggie and Chicken Spread {more Super Bowl food}

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! 


  1. MuncherCruncher February 1, 2011

    It’s your B-day TOMORROW?!??! YAY!! Happy Pre-B-day! That dip looks reeaaaally good. You should know that I get really excited your blog pops up with an update on my reader. I hope you have a super fun day planned tomorrow!! xoxoxo

  2. claire February 2, 2011

    Happy Early Birthday!!

  3. claire February 2, 2011

    This dip is perfect for superbowl- then I can munch on leftovers at work on monday! Hope you have an amazing birthday!

  4. Deborah February 2, 2011

    Oh my – this sounds SO good!! I might need to make some up to devour all by myself!

  5. Merut February 2, 2011

    Who cares if it isn’t healthy? That how super bowl food is supposed to be. I can see how this would be a good dip, but I like the sandwich idea even better. An alternative to the tuna fish sandwiches that my fiance likes (yuck). Looks good!

  6. February 3, 2011

    Happy Birthday Chic!
    I hope your day has been lovely :)
    This chicken dip sounds healthy and delicious!

  7. Jody, RD February 3, 2011

    This looks awesome! I will definitely be trying (and maybe reviewing!)

  8. SnoWhite March 16, 2011

    We made this last week — it’s amazing! We adapted it to our tastes using only half as much cream cheese, and added more veggies. I recently re-made it using a veggie version where I added spinach too. It’s delicious. Thank you for this great recipe.

  9. Amie January 13, 2012

    Hey! I found this via pinterest, and made it last week, served with broccoli-cheddar soup. This chicken salad mix is a.m.a.z.i.n.g. Who knew the taste of the roasted veggies would make all the difference? We served it on toasted buns, topped with a little italian cheese. Yummo! Thank you!

  10. Sara May 3, 2012

    Can I make this ahead of time and reheat it the next day? Is it good cold?


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