Try a new appetizer to serve to your guests! Made with cannellini beans, this recipe should suite the health conscious. Courtesy of Bon Appetit.
Author: Bev I Am
A variation of the ultimate lazy appetizer recipe from the 80's, when you threw shrimp over a block of cream cheese, poured cocktail sauce over it, and served with crackers. I do it this way for a bigger...
Author: Mareesme
Make your own spreadable butter or you can call it margarine. Just three ingredients butter,canola oil and salt. No preservatives or additives and you can freeze it also. Always wondered what to use all...
Author: Donna Farley
Make and share this Avocado Goat Cheese Spread recipe from Food.com.
Author: Kermit in Huntsville
Make and share this Chipped Beef Spread recipe from Food.com.
Author: litldarlin
Make and share this Egg Salad With Shrimp and Bacon recipe from Food.com.
Author: lindenwoof
I saw Paula Deen make this on her Halloween show. It is simply adorable. Well, as adorable as a goblin can possibly be!
Author: 2bizzy
This is my own creation inspired by, if not entirely true to, the cuisines of the Southern Mediterranean which I love. Use it as a dip, spread it on any type of toasted bread. I've used it on grilled steak...
Author: Annacia
A long time favorite that I have been making forever. This page was torn out of the cookbook so I have no idea where it came from. All I know is that it is easy and good !!
Author: Polly W
Use as a spread and sandwiches, crackers, breadsticks or bagels. From Kathleen Daelemans of the Food Network.
Author: Good Vibe Goddess
I got this recipe from a friend in Canada. I like it because the mixture can be made 1-2 days ahead of time, is truly delicious and very pretty.
Author: Big Momma
Quick little appy that disappears fast. Cooking time does not include chilling time. You can add a dash of hot sauce for more heat.
Author: conniecooks
Nothing says the holidays like brie in phyllo dough! This recipe is simple yet very elegant for any kind of gathering.
Author: Corrinne J
Getting ready for the holidays I came across some imitation crabmeat in my freezer and decided to turn it into this amazing spread. I received so many compliments on it and trust me it does not last! No...
Author: Dana Ramsey
Haven't tried yet but will very soon - I have the dressing and it is SO GOOD!!! Makes salads taste like non-spicy stir-fry!!!
Author: mizzlizzita
Mostly this famous Bavarian cheese dip is made with beer. There is gluten free beer, but considering how expensiv it is, I wouldn't waste it for cheese dips... When I visited my friends near Munich lately,...
Author: Mia in Germany
This is quite sweet, so for those who have a sweet tooth, is right up your alley. I enjoy this with fruit as well as with crackers.
Author: Kathey Jo Hickey-Van Otten
I don't remember where I found this recipe but I like it because you can prepare most of it ahead of time and just pop them in the oven at the last minute.
Author: Chicagopm
Make and share this Hot Ham and Swiss Dip recipe from Food.com.
Author: Parsley
This is from an old Best of Bridge cookbook that has been served at many parties and is always the first thing to be gobbled up. If you run out of crackers people will eat it with spoons! You can use light...
Author: Semra22
Modified from an Atlanta Journal-Constitution (AJC.com) online What's For Dinner recipe, made famous by Ann Sprague of Smyrna, who got the recipe from neighbor Velinda Warda. ---- NOTE: Serve this zesty...
Author: KerfuffleUponWincle
Love this mayonnaise and so easy to make. With the cost going up all the time started making my own.Using Stick Blender is the only way i have made this.
Author: Donna Farley
A delicious veg*n pate made in B.C. comes from Hornby Island Pate Co. This is my version, inspired by their Herb variety. It's super easy to make, very similar to this version from the book ExtraVeganZa:...
Author: magpie diner
This recipe is from a cousin of mine. It has been a staple at our house for Christmas since I was a little girl. Now my sister or one of my nieces makes it. Many times it is shaped into a Christmas tree,...
Author: mandagirl
My mother always makes this cheese ball at Christmas, and growing up, I never realized there was any other kind of "cheese ball" but this one. I now make it for get togethers, holidays, or sometimes just...
Author: Mrs. Hooper
This simple appetizer will become a traditional holiday recipe. A WWII recipe Aunt Martha and Uncle Joe got the recipe from one of their favorite restaurant's in Chicago-1943.
Author: Pat Duran
My friend made this for a wedding shower and I liked it so much, I went out and bought the cookbook where she found it, Stop and Smell the Rosemary-Houston Junior League. The presentation is really attractive...it's...
Author: LonghornMama
This is a good recipe from one of my Eating Well Magazines that want to share here. Hope you enjoy it.
Author: pink cook
Take advantage of fresh plums in season to make delicious plum jam. You can use any variety of plums or mix them up. Recipe: Peggy Trowbridge Filippone, About.com Guide Photos: Alice - Savory Sweet Life...
Author: Skip Davis
A healthy alternative to oil-based salad dressing that goes well with lettuce and tomato. It can also be used as a sandwich spread in place of mayo or as a dip for veggies.
Author: Izzy Knight
Ladies and gents, this is simply to die for! This is the best dip I have made to date and is a consistent favorite at our backyard gatherings! The poblano peppers really add a smoky flavor that compliments...
Author: Its all good
From BHG, with a few changes and adjustments. The original recipe called for walnuts but I'm not a fan so replaced with almonds. Serve with toasted baguette slices or crackers.
Author: flower7
My mother absolutely loved this caponatina (or caponata - I believe the distinction is in how finely you chop the components), Although she became disabled, she would patiently wait for eggplants to go...
Author: JackieOhNo
This is by far the best cranberry butter I have ever had. I just made this to spread on some fresh bread from the oven. I think I may just be in foodie heaven! I use my kitchenaid mixer with the paddle...
Author: LilPinkieJ
I almost always have this on hand! It is so good on so many things, from waffles to squash to fresh out of the oven dinner rolls (did the rolls with this butter for Thanksgiving...OMGosh it was such a...
Author: Wendy Rusch
A natural partner to berry muffins or tea breads, and particularly delicious on lemon-flavored goodies too:)
Author: JamesDeansGirl
Excellent recipe for parties - can also substitute prepared sun-dried tomato pesto for sun-dried tomatoes
Author: Lisa8497
I found this wonderful recipe on another site and then modified it a little. There were two recipes there and I chose this one to make because I prefer chopped nuts on a cheese ball. It is so pretty and...
Author: Mimi in Maine
This is an old standby because I always have the ingredients and everyone loves it. I'm not sure where I got the recipe but try it and see if you don't think it is a winner.
Author: Linda RN
Make and share this Magic Bullet Express Egg Salad recipe from Food.com.
Author: PinkCherryBlossom
Adapted from Arthur Schwartz's Jewish Home Cooking. The onions and mushrooms can be cooked separately at different times, but they taste better if done this way.
Author: Chocolatl
Make and share this Blue Cheese Baguette Spread recipe from Food.com.
Author: Little Bee
Make and share this Honey Cinnamon Butter recipe from Food.com.
Author: Gingerbear
Yet another version of this classic. This one has anchovies, capers and (optional) brandy. Gotta love anything that can be totally made in the blender! Will keep up to a week if placed in a clean, warm...
Author: auntchelle
This pesto can be serve as a sandwich spread, dolloped onto pasta or added to a saute of your favorite seasonal vegetables.
Author: Sharon123
A slight variation on the popular cream cheese-Pickapeppa combination. It works fine with light cream cheese or regular. Amounts can be adjusted. Serve with crackers. To be truthful, I have no idea how...
Author: echo echo
Very easy to make, delicious pate. A substantial starter or great dish for a buffet. Serve with crusty french loaf or crackers.
Author: Derf2440