Adapted from Deborah Madison's book Vegetarian Cooking for Everyone. This is the best method for roasting garlic. It creates the smoothest roasted garlic with the best flavor. It enriches and smooths the...
Author: Roosie
With store bought hummus, the quantity is small and prices are high... plus I like to be able to control the ingredients, so I adapted this recipe from ingredient labels. Please note that I use Bertolli...
Author: Ron Mauldin
Make and share this Creamy Horseradish Dip recipe from Food.com.
Author: MizzNezz
Make and share this Jarlsberg Cheese & Onion Dip recipe from Food.com.
Author: DoryJean54
I like to eat this on a roast beef sandwich! I also like to dip chips and crackers into this as well as french fries. I would double it (at least) for a party and serve with crackers. Use light sour cream...
Author: SarahBeth
My mother-in-law recently served this at our baby shower. It was a tremendous hit! Delicious flavors meld together to create a rich and creamy indulgence. Serve with toasted baguette, crackers, veggies,...
Author: DanielsWife
Make and share this Greek Feta Spread (Kopanisti) recipe from Food.com.
Author: Gay Gilmore
A strange sounding combo, but great on wheat or rye crackers. Ideal to a party table. A hand me down recipe from family.
Author: Iron Bloomers
This is a really beautiful dessert to make that won't take much time to prepare. Prep time is refrigeration time.
Author: Audrey M
This is an appetizer I made for Mother's Day this year. I used as a base, the cashew cream recipe from Color Me Vegan, and then added some extra garlic and nutritional yeast to give it a bit more cheezy...
Author: Kozmic Blues
Make and share this Old Bay Holiday Crab Ball recipe from Food.com.
Author: Donna Luckadoo
a a sweet and creamy cream cheese spread to spread onto crackers. this recipe makes enough spread for about 4 servings, with 2 crackers per serving.
Author: samzamzm
There were 4 apricot trees in the front lawn of our Indiana farm home when I was growing up. Every year they produced many more apricots than we and our friends and neighbors could use. We were always...
Author: Kathie Carr
Tapenade is a Provencal olive paste that we like to refer to as one of our "gold of the fridge" items because it can add depth and interest to any number of dishes. Just a few spoonfuls can change everyday...
Author: TxGriffLover
I had tuna, but none of the usual ingredients I mix in. I found pesto in the back of the fridge. It's unusual I know, but we really liked the flavour combination, even my husband who hates trying new things...
Author: MrsSPheonix
Yeah, I know this sounds really gross; that's what everyone says when they first hear the name...but they change their tune after eating it! If you have the grinder attachment for your Kitchen Aid stand...
Author: loriyeargan
I had a similar spread in a bagel shop years ago and loved it. I tried to make it myself and it just didn't taste the same. Then I came upon this recipe that taste really good if you like a veggie spread...
Author: Mimi in Maine
A decedent spread that wins raves at potlucks and dinner parties. Rich and flavourful, it's perfect served with whole grain crackers or grilled bread. Thanks to my co-worker Melanie for the AWESOME recipe!...
Author: Katzen
Make and share this Cheese Ball - Great for Halloween recipe from Food.com.
Author: ala-kat
This a very large spread and is absolutely great at large gatherings. Not sure of the serving size. Add other seafood with shrimp if desired.
Author: Carmen B.
Our favorite, from Southern Living Homestyle cooking 2002. This makes a lot, I often half the recipe. It freezes well for up to a month. I usually double the pimento. My mom makes it with light velvetta,...
Author: HeidiSue
Make and share this Tomato & Bacon Dressing (or dip, or sauce!) recipe from Food.com.
Author: Millereg
This is a delicious and very simple recipe if prepared in a food processor or blender. A wonderful spread to serve with pita bread, kalamata olives, feta, and tomatoes. This recipe calls for Japanese eggplant,...
Author: Heather U.
This is a favorite appetizer, if you don't want to bother with the Phyllo Tart shells, you can just mix up the filling and serve with crackers.
Author: Lois M
Hummus completely from scratch using roasted sesame seeds, very easy. You can cook your beans ahead of time and leave them in the fridge for a couple days. Canned would work fine if you don't have the...
Author: Steve_G
I found this on my MSN homepage. It has a recipe section. I think it's a Libby recipe. It caught my attention because, first of all, I love pumpkin. But I had wanted to try to make apple butter, but didn't...
Author: Jamia Motsinger
Make and share this Smokey Bacon and Cheddar Cheese Spread recipe from Food.com.
Author: LizAnn
This is a great pate recipe! I have made it with dried cranberries and added 1/3 cup chopped pistachio nuts. Yummy!
Author: Elly in Canada
This spread is so good on grilled steaks, pork and turkey burgers, I use it all the time topped on my salmon patties (recipe #155183) in between a bun. You can use it on just about anything! All the ingredients...
Author: Kittencalrecipezazz
An easy and inexpensive appetizer that will be a hit at any occasion. Be sure to make this several hours or a day in advance to give the flavor from the ingredients time to meld. Can be used as a spread,...
Author: Chef Robby
This is a quick and simple recipe for chicken salad. Excellent on freshly baked bread with lettuce, tomato, shredded carrots and of course pickles. Enjoy!
Author: - Carla -
My sister found this in an issue of Chocolatier Magazine when she was 19 and has made it for so long she knows the recipe backwards! We're all happy about that, because this is fabulous! Slather it on...
Author: JamesDeansGirl
Make and share this Asparagus Bruschetta recipe from Food.com.
Author: Derf2440
A change from garlic toast. You need to at least "like" anchovies for this one! Serving size depends on how thick or thin you spread the mixture on each slice of bread.
Author: Rise3834
Make and share this Green Chili Cheese Ball recipe from Food.com.
Author: Gingerbear
Make and share this Tomato and Avocado-Goat Cheese Crostini recipe from Food.com.
Author: Sharon123
From Vegetarian Times magazine, yet another twist on egg salad. :) Cooking time includes time to cook the eggs.
Author: GoKittenGo
I came up with this because of a craving for pimento cheese spread. I didn't have any pimentos, but I did have Spanish olives stuffed with pimentos...yummmm! I can't help but play with my food so I added...
Author: Tammy Brownlow
This is a wonderful breakfast or brunch when you wake up ravenous and really need a protein hit. A Saudi friend taught me how to make this. P.S. If you live in the Seattle area, a little store in the Pike...
Author: Carol Bullock
I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe. Though the recipe looks complicated it comes together...
Author: axxo3846
Everyone loves a good 'potluck' appetizer. Living in Alaska for 15 yrs, I had access to the best smoked red salmon. After many "pretty good" attempts, I finally tweaked this dip and/or sandwich spread...
Author: Robin Wellhouse
My roommate when I was a teenager used to make this. It is a delicious salad/spread that we used to put on toast and brown under the broiler. It tastes just as good served cold as a side dish. This recipe...
Author: PubRat
This is always a hit at parties, and is frequently requested by friends and relations. I got it from my mother many years ago. And if, by some weird chance, you have any leftover, it's great on toast in...
Author: Sayana
Very deep dark brown color and spicy sweet. I had several recipes - started taking parts I liked from each and came up with this combination that my family loves.
Author: cddbt