This is a yummy spread that we use on bagels, but you can put it on anything. Simple and delicious. We found this recipe in a hotel in New Orleans.
Author: HappyVal
Looking for a change from serving hummus as your appetizer? Muhammara is traditionally a hot pepper dip, orignating in Syria. This rich and delicious milder version uses roasted red peppers and goes wonderfully...
Author: Kozmic Blues
This is an awesome and delicious appetizer for a last minute preparation/invitation for a party or picnic. Or make ahead for your pre-planned gathering. Chill until served.
Author: TheDancingCook
Make and share this Cranberry-Orange Spread recipe from Food.com.
Author: RecipeNut
I love this from the store, but too expensive. I found 1 recipe for this, and it didn't work. I messed around with it until it was what I wanted. The way my staff at work were acting, they think this is...
Author: cricketbird
What could be better than peaches, oranges, pineapples and cherries?? JAM! =) I just love this recipe and it makes a beautiful gift placed in a basket with some fresh bread or warm, home-made biscuits....
Author: Family Favorites
Make and share this Turkish Red Pepper Spread recipe from Food.com.
Author: fay hutch
Intense flavours abound in this delicious cheese spread - the pungent gorgonzola combined with the delicate anisette of the Sambuca and the crunchy nuttiness of the pine nuts - this begs to be spread on...
Author: evelynathens
Make and share this Spicy Mini Meatballs (Asian Style) recipe from Food.com.
Author: Artandkitchen
Take a dip! This creamy Asiago cheese dip is loaded with flavorful sun-dried tomatoes. Whether you're entertaining or need to bring an appetizer, this fun and flavorful recipe will be the life of the party....
Author: Alley Barbie
Every year about this time (November), I wonder what new thing I can do with the green tomatos still growing in my garden. With the freezing temps, I know I have to bring in all these "greenies" and use...
Author: Martha Ray Deen
Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding).
Author: Busters friend
Make and share this Crock Pot Reuben Dip recipe from Food.com.
Author: katie in the UP
This is out of an old church cookbook, who can pass up cheese and bacon together? I love this on baked potatoes.
Author: celestial_star03
My grandma used to make this all the time when we were little. I spread a little on buns and toast them in the oven.
Author: Leanne
I make this delicious spread for hubby to take to work. He loves it for sandwiches or on crackers, for a quick snack. It's so easy to make. This is my version. This recipe is for 3 pounds of bologna...you...
Author: Cassie *
Make and share this Ham and Cheese Spread recipe from Food.com.
Author: Marg CaymanDesigns
A super easy recipe with 2 of my favourite things - pine nuts and feta! Use crackers, toasted pita wedges or flatbread to dip into this delicious mixture. Enjoy!
Author: Nif_H
A WONDERFUL appetizer from Company's Coming. Plan ahead to allow 3 or 4 days for the flavours to really blend. (Cooking time is refrigeration time)
Author: Swan Valley Tammi
Make and share this Bruschetta With Pesto, Mozzarella and Sun-Dried Tomatoes recipe from Food.com.
Author: evelynathens
Since adopting a vegan diet two years ago, I found the food I missed most was eggs! (I thought it would be pastrami, but who knew?) This recipe combines the flavors of my favorite eggless egg salads tasted...
Author: Yosemite Chef
French's use to make a mustard with tiny sweet onions in it and I loved it. They no longer make it so I found this recipe and it is kind of like that mustard. Really good on sandwiches and especially good...
Author: barbara lentz
Make and share this Garlic Feta Cheese Spread recipe from Food.com.
Author: KelBel
This is really good, tastes like a good Philadelphia hoagie and is a wonderful appetizer. Everytime I serve this spread everyone wants a copy of the recipe.
Author: mandabears
Make and share this Blue Cheese-Shallot Butter recipe from Food.com.
Author: Nimz_
Another childhood favorite of mine for a snack or appetizer. I remember my mom telling my grandma that we should introduce her to "crackers, cream cheese, and pepper jelly" and grandma said, "who are they,...
Author: blancpage
Liptauer spread is based on a soft sheep's milk cheese called bryndza in the Slovak language. The dish probably came from the Province of Liptov, in the Tatra Mountains, within the old Austro-Hungarian...
Author: Member 610488
The holiday season is upon us. Time to make those homemade gifts of quick breads, muffins and bagels. What better than to include a container of your specially made spread to a bread basket. This is super...
Author: PaulaG
When I was growing up, we used to visit my Grandparents, Odie and Grandpa, every summer in Bristol, VA. She made this wonderful pimento cheese spread. In those days before food processors, she used a meat...
Author: sweetomato
Simple and quick to make, delicious to the tastebuds--what more do you need? Kids love this stuff, so do adults. Excellent for a substantial snack after school, tailgate party, picnic, appetizer at a fancy...
Author: Debber
This is an old recipe that was handed down to me from an old friend some 25 years ago...My family always ask for this and I am putting here for safe keeping.
Author: CIndytc
This is a popular spread around our house, but we're big fans of goat cheese, and of course, we love pesto!
Author: PalatablePastime
Make and share this Goat Cheese With Honey recipe from Food.com.
Author: Jessica K
Fresh and fast, this delightful recipe came to me some years back from a cookbook entitled, well, "Fresh and Fast". Because you are working with fresh herbs, feel free to experiment with whatever you are...
Author: windy_moon
This makes a great spread for toast, pita crisps, zucchini rounds, or endive! From Great Good Food! Russian in origin.
Author: Sharon123
A spread with the tastes of sushi. For ease, bottled wasabi sauce may be substituted for the powdered wasabi mixture. Ponzu could be substituted for the soy sauce or a combination of half-and-half soy/ponzu...
Author: gailanng
This cucumber finger sandwich filling was created by Jenny Benedict, a popular caterer in Louisville, KY way back when. Now, it is a Kentucky favorite and dang near a recipe you MUST have on the table...
Author: Redneck Epicurean
Oh my this is good! Recipe courtesy of Bobby Flay. He served this on his Black Pepper biscuits and I did too. Biscuits are also good with Onion Jam. My mouth waters and I type this. :D Enjoy!
Author: Patty Ward
This is so good and quick to make for gatherings. Serve it on Ritz crackers and let the party start, because the crab dip is here! Cooking time = chilling time.
Author: Recipe Baroness
This is a French mousse sort of chicken liver pate. The blender and the milk give it its lightness. Use a white Port, if you can.
Author: Mme M
A delicious potted cheese spread with toasted walnuts and Stilton's natural drinking partner - Port! Try to use tawny or white port to keep the blue and cream colour of the Stilton cheese when potted....
Author: French Tart
Make and share this Cheddar Ale Pub Spread recipe from Food.com.
Author: Millereg
This creamy cauliflower based dip is so delicious you'd never guess it to be low fat! Delicious as a dip for veggies, pita chips, pretzels, etc. It is also fantastic used in wraps and as a sandwich spread....
Author: grumblebee
Make and share this Chicken Liver Pate: Terrine De Foies De Volaille recipe from Food.com.
Author: Charlotte J
There are so many tuna spread recipes that I thought long and hard about posting this one. This is a very good spread to serve at a party with crisp crackers or as a dip for fresh veggies. It is also great...
Author: PaulaG
This is one of my favorite recipes, adapted from Southern Living 2001 Recipes. The original recipe calls for mayonnaise, but I like to mix with Miracle Whip because I like the tangy taste.
Author: Miss Annie
I had something similar to this at a party and decided I could do it better with a spicy Cajun flair.
Author: Lande Hoffman