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1 cup cooked carrots, mashed or very finely chopped (about 2-3 medium carrots)
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½ cup cream cheese, softened
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¼ cup plain Greek yogurt (or mayonnaise)
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1 small shallot or 2 tablespoons red onion, minced very finely
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1 tablespoon fresh lemon juice (about half a lemon)
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½ teaspoon fine sea salt, plus more to taste
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¼ teaspoon freshly ground black pepper
Optional Flavor Boosters:
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1 teaspoon Dijon mustard – for a gentle tang
Cooking & Recipes -
1 tablespoon fresh dill or parsley, chopped – for brightness
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¼ teaspoon smoked paprika – for warmth
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A pinch of cayenne – for a subtle kick
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1 tablespoon chopped chives – for mild onion flavor
The Method: Simple, Fast, Forgiving
Step 1: Prep Your Carrots
If you don’t have leftover cooked carrots, quickly steam or boil peeled, chopped carrots until very tender (about 10-12 minutes). Drain well and let cool slightly. Mash them with a fork or the back of a spoon until you have a chunky puree. You want some texture, not baby food smoothness.
