Ingredients
2 medium carrots, finely grated
200 g (about 1 cup) processed cheese (or mild cheddar, finely grated)
2–3 cloves garlic, minced (adjust to taste)
2–3 tbsp mayonnaise
2–3 tbsp sour cream or plain Greek yogurt (optional but makes it creamier)
1–2 tbsp fresh herbs (parsley or dill), finely chopped
Salt and pepper, to taste
Instructions
- Prepare the carrots
Peel and finely grate the carrots.
If they are very watery, gently squeeze out excess moisture.
- Mix the base
In a medium bowl, add the grated cheese and minced garlic.
Add the mayonnaise and sour cream.
Mix until smooth and creamy.
- Add the carrots and herbs
Fold the grated carrots into the mixture.
Add the chopped parsley or dill.
Stir until evenly combined.
- Season
Add salt and pepper to taste.
If you prefer a thinner spread, add a little extra mayo or sour cream.
- Chill (optional but recommended)
Cover and refrigerate for 20–30 minutes to let flavors develop.
Serving Ideas
Spread on fresh or toasted bread (like in the photo).
Use as a sandwich filling.
Serve as a dip with crackers or vegetables.
Spread inside wraps or pita pockets.
Tips & Variations
Add a splash of lemon juice for brightness.
Substitute part of the cheese with cream cheese for a richer texture.
Add paprika or a pinch of chili flakes for extra flavor.
Use smoked cheese for a deeper taste.
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