Caponata is a traditional Sicilian sweet-and-sour antipasto of cooked eggplant, typically served cold or at room temperature. The name caponatina, or "little caponata", reflects the small dice of the eggplant....
Author: 3 Zesty Lemons
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 Easy Crab Cocktail Spread recipe from Food.com.
Author: Millereg
This is good for parties of all kinds, from family reunions to football parties. Prep and cooking time does not include the 1 hour chilling time!
Author: breezermom
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.
Make and share this Baba Ghannouj (Smoked Eggplant (Aubergine) Puree) recipe from Food.com.
Author: Chrissyo
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
The second time I made this, I spread the dip on flour tortillas, rolled them up, and cut them into bite-size hors d'oeuvres - delicious!
Author: Millereg
One of the favorite lunch items in our house is the ham salad / sandwich spread from the deli department. After my mom took a brief part-time job at a local grocery store deli and learned how the sandwich...
Author: Kit_Kat
In Tuscany, they puree garlicky fresh fava beans and it is slathered over crispy rounds of crostini and served as an appetizer, Fordhook lima beans have a similar taste and texture! This simple appetizer...
Author: Manami
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 your own boursin cheese at home. Very easy and economical too! It can be used to prepare other dishes with great success.
Author: Elly in Canada
Found this in an Appetizer cookbook put out by Taste of Home. The picture caught my eye -- then I read the ingredients and knew I had to try it. It was so, so good. The raspberry preserves are what takes...
Author: Bobbie
This pate can be prepared two days ahead and refrigerated or wrapped tightly and frozen for 2 weeks. Serve this with slices of cocktail rye bread, thinly sliced black or pumpernickle bread, buttered and...
Author: Leslie in Texas
This spread or dip is a bit different than others I've tried. The flavor reminds me of herbed olive oil that you dip bread into. Fresh herbs are a must, but any white bean can be used in place of the cannellini...
Author: Vino Girl
A refreshing spring & summertime spread. The combo of the apples & blue cheese are perfect together. Don't leave out the onion. Believe it or not, it does enhance the dish. Enjoy.
Author: shadowgirl...
Make and share this Triple Threat Guinness-Cheese Spread recipe from Food.com.
Author: Molly53
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
Serve this pate with slices of party rye or cracker or your choice or with cucumber or other vegetable slices for a low-calorie variation. Originally from a January 1981 issue of Bon Appetit magazine in...
Author: Leslie in Texas
Make and share this Super Easy Cream Cheese Chicken Ball recipe from Food.com.
Author: Cindy W.
Recipe from Epicurious.com. and Bon Appetit, October 2008 edition. This can be made kept in the refrigerator up to one week ahead of serving. Before serving the confit rewarm and than serve.
Author: lauralie41
A very easy but attactive appetizer that can be ready in about 5 minutes for unexpected company or to take with you to someone else's party. It travels so nicely because you don't have to prepare it until...
Author: Karen From Colorado
Make and share this Cheddar Cheese, Red Pepper, Horseradish Spread recipe from Food.com.
Author: Berts Kitchen Witch
As a child in England, my Mum would make this with a pigs head, but later in life she used pigs "trotters" and pork hocks. I still have her recipe and one day had a craving for this. It wasn't easy finding...
Author: Golden Wookie
This is the recipe for Salata de Vinate that I learned when I lived in Romania in the late 90's. It is DELICIOUS!!!! It is something I still get cravings for and is a nice change from its middle eastern...
Author: Callu
I just saw this being made on the Barefoot Contessa on FoodTV and think it will be something special. Why don't you try it with me?
Author: Geema
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
Make and share this Garlic Cream Cheese Spread recipe from Food.com.
Author: Wayfinder
I once found this recipe when this site was Recipe Zaar and haven't been able to find it since so I decided to post my adapted version. I was in highschool and in my Travel Languages class in my Italian...
Author: MissAcedia
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
This is a great tasting dip or spread. Serve it with chips or crackers. After it's cooked you can spread a very thin layer of sour cream on top, just enough to help adhere your choice of toppings, such...
Author: Junebug
This recipe came from the back of a box of Chicken-in-a-Biskit crackers. It's so easy and a big hit at parties. I had lost the recipe and found it on a box just recently so I am posting it here so that...
Author: Mindy2
A tangy topper for crackers, lavosh or toasted pita bread. You can sub "light" cream cheese. Can be made the day before.
Author: Lorac
Make and share this Garlic Feta Cheese Spread recipe from Food.com.
Author: KelBel
There are many pesto recipes here use your favorite, store bought or try my Recipe #49909 Also buy or use your favorite recipe for sundried tomatoes on oil or try Recipe #57884 Be sure they are plump and...
Author: Rita1652
Found this in a Womens Weekly cookbook on fingerfood. It is quick and easy to prepare and makes a refreshing starter or fingerfood in summer.
Author: Good Looking Cooking
Make and share this Best Ever Shrimp Dip recipe from Food.com.
Author: Gingerbear
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
This is a very intense appetizer. I've also served it on hot pasta. Outstanding! The recipe comes from "Great Good Food" by Julee Rosso.
Author: Mary Leverington
These savory little toasts is a favorite snack or appetizer with nutty crumbles of Parmigiano or Pecorino Toscano cheese. Fava beans, fresh arugula, both pureed and roughly chopped punctuates this spread...
Author: Dedee Royale
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
This is from Tyler's Ultimate. I love pate, but I'm the only one in the house who will eat it, so up until now, I've never made it myself. This recipe looked so approachable for a normal home cook, that...
Author: IngridH
I love hummus and this recipe is one of the best I've tried. I like to spread it on pita triangles and top with cucumber, chopped kalamata olives, and feta. I think the homemade tahini paste makes it much...
Author: Alskann
This dish is based on a recipe in One Bite at a Time; a book that was recommended to me by Bev at Pesticide Action Network. I spread it on crackers and use it as a dip for fresh veggies. It's creamy, delicious...
Author: Elanas Pantry
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
Found this recipe years ago, and don't even remember where it came from. I've tweaked this endlessly, adding parmesan cheese, different nuts, combinations of mushrooms, and different seasonings. If you...
Author: Lizzie-Babette