From The Dove's Nest Restaurant in Waxahachie, Texas. This spread makes a delicious sandwich on toasted bread. Serve it within a few hours--it doesn't keep well. But it sure is good for a few hours--if...
Author: Bren in LR
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 Bread Dipping Oil- Balsamic Vinegar recipe from Food.com.
Author: Lori Lee
This is a very old recipe, about 100 years. The combination of garlic and grapes sounds strange, I know, but try it. It's absolutely fabulous.
Author: riffraff
This is my kind of Super ball food! If you don't like endive spread it in crackers or use as a dip for vegies. Use as a condiment for a sandwich or serve with grilled chicken.I`ve also added 1/4 cup diced...
Author: Rita1652
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 an adorable little appetizer that's fun to make, fun to show off, and fun to eat. And it's tasty to boot. I understand this came from Southern Living, October 1998. Be sure to soften the cream...
Author: Jessica Em
This is a recipie that my family loves! I have been making it since i was a child. It is so easy and yummy. feel free to add more stuff if you like, but i like it simple! I eat it vegitarian and it is...
Author: PsychLuver
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
Saw this on our local KCTS TV channel and copied it the best I could because they weren't giving out the amounts and one of the ingredients. So I have done my best. Plan to prepare it soon and see what...
Author: teresas
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
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
This prune filling is a cooked, thick jam or spread (like apple butter) that can be used to fill cakes, cookies or used as a jam on toast or muffins. Growing up I ate delectable prune-filled pastries thanks...
Author: Sea Sun
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
Make and share this Deb's Warm Mushroom Dip recipe from Food.com.
Author: thepurpleturtle
Make and share this Cilantro Jalapeno Hummus recipe from Food.com.
Author: C in PA
Lipatuer is a tangy, creamy cheese spread that is common throughout Austria, Hungary, and Bavaria. It is delicious with crackers, raw vegetables, and even better with sour pumpernickel bread. Cooking time...
Author: Cinnamon Turtle
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
Make and share this Apricot Cheese Spread recipe from Food.com.
Author: ladymarye
Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares...
Author: French Tart
This is my most requested recipe. We have it at every family function, and it always goes fast. I often double the recipe, making one really large cheese ball. I got this from my mother, who got it from...
Author: History Teacher
A must for cool people - or those who like cucumbers! This is a very versatile sandwich spread or dip, which is so easy to whip up at the last minute; it makes VERY elegant sandwiches and is a wonderful...
Author: French Tart
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
Warmed up it makes a great dip for chips. Can be also be spread on crackers when taken straight from the refrigerator. The kind of American cheese you use will have a great effect on the outcome of this...
Author: smns65
I have used my Grandmother Johansen's Liver pate recipe over the many years living in Canada. This one is my favourite and I tend to use pork liver instead of calf's, as the taste is more 'Farmors' (Grandmother's)....
Author: Scandigirl
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
This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti...
Author: Bonnie Traynor
This is a deceptive cheese ball! On the outside it appears to be a fluffy white snow ball - but on the inside is a lovely combination of creamy cheese, sweet-but-spicy hot pepper peach preserves, pungent...
Author: Acerast
Make and share this Triple Threat Guinness-Cheese Spread recipe from Food.com.
Author: Molly53
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...
Here is a recipe I pulled out of my collection when I was given a couple of eggplants. I had forgotten how good it is. I used it as a sandwich spread but I think it would make an amazing dip.
Author: TishT
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 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
This is a quick dip that I made that everyone absolutely loves. It goes well with crackers are veggies and there's never any left over!
Author: copperfield1817
This pimento cheese is a little different in that it is made with roasted peppers and spread on tiny toasts, then broiled to transform it into hot melted heaven. A combination of sharp orange and white...
Author: cookiedog
Make and share this Party Chipped Beef Cheese Ball recipe from Food.com.
Author: TheDancingCook
Make and share this Fresh Homemade Ricotta Cheese recipe from Food.com.
Author: KathyP53
This is so rich and gooey and deliscious. A version of this bread is offered as an appetizer in many local restaurants. You can tweak it to suit your taste. It's great for informal entertaining.
Author: LisaGay
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
Make and share this Sun-Dried Tomato and Basil Feta Spread recipe from Food.com.
Author: Meaghan Nana-Sinkam
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
Make and share this Cinnamon Apple Spread for Tea Sandwiches recipe from Food.com.
Author: True Texas
Just like its namesake, the Reuben sandwich. This is so good and a hit when you need an unusual appetizer. People are always surprised when they take that first bite. I think it came from the Taste of...
Author: Guava Girl
Make and share this Really Easy and Good Sugar-Free Strawberry Jam/Spread recipe from Food.com.
Author: Kittencalrecipezazz
Apertivo de Frijoles Calientes....true hot bean dip, much better than the stuff Frito Lay puts in the can, and cheaper too!
Author: wildheart