Slow cook beef to melting tenderness and pot it for a perfect toast topping or fabulous sandwich filler. Potted beef is the venerable antecedent of those horrible little jars of meat paste that ruined...
Author: English_Rose
Only Crabmeat, garlic, onion and olive oil (plus salt and pepper) so this is a super easy no-cook mixture. From the Favorite Seafood Recipes of the Eastern Shore booklet.
Author: Oolala
This is a weird Southern Indiana dip that I have learned is best when PRETZEL STICKS are dipped into it! I know it sounds odd, but it truly is addictive! It's kid-friendly too--my 6 year old son will sit...
Author: Stacky5
I make this frequently in the summertime. I make a fresh salsa in my food processor, give it a quick rinse and whip this up right after. The two dips are great together and make easy work for a bbq. I...
Author: hepcat1
Use the best quality fresh ingredients you can afford for this dish. It is very tasty, and as it is white, green and red, and great Christmas dish.
Author: KJ1036
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
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
Plan ahead this dip needs at least 1 hour chilling time before microwaving, so mix up well in advance and pop in the microwave when ready to serve, adjust the jalapeño to suit heat level or you may omit...
Author: Kittencalrecipezazz
The classic provençal olive, anchovy and caper paste is a dish that was only developed in the nineteenth century. This recipe for tapenade is made with kalamata olives and an amazing blend of flavours....
Author: bluemoon downunder
Make and share this Cinnamon Apple Cream Cheese Spread recipe from Food.com.
Author: lemoncurd
A delicious mushroom paté that I've adapted from a recipe I found on an English website. Posted for the 2005 Zaar World Tour.
Author: bluemoon downunder
Make and share this Potted Cheddar Cheese Spread recipe from Food.com.
Author: Diana Adcock
Make and share this Baked Herbed Ricotta recipe from Food.com.
Author: KathyP53
Fast, easy and inexpensive to make, spread on sandwich bread or crackers. Also use it as a dip for tortilla chips. Great for make-a-head pot luck or holiday finger sanwhiches.
Author: rosah_55987
Nice, subtle flavors and a lovely presentation. This only makes 1 1/2 cups, so if you're having a larger crowd, you may want to double. From Southern Living. Servings are approximate.
Author: LorenLou
I have tasted a lot of different brands of pimento cheese spreads & some homemade but, I still prefer my recipe. I have been making this recipe for over 20 years and it always seems to be a favorite with...
Author: CabinKat
I whipped this up as I had to use up the sour cream from some other dish before it went bad. This takes like 5 minutes and I was hungry for more after my first wrap! These can even be served as a snack...
Author: Domestic Princess
A co-worker gave me this recipe at a staff birthday party. It has a unique taste and is extremely versatile. It will last for several days refrigerated.
Author: Millereg
From "A Crowd Pleaser", Good Food Magazine, December 1986. Served cold with some savory crackers, this is an elegant addition to your cocktail party buffet table. Preparation time does not include chilling...
Author: JackieOhNo
This homemade margarine is from an allergy and food intolerance awareness website http://www.fedupwithfoodadditives.info/index.htm#buttons
Author: Missy Wombat
Given to me by my children's grandmother. Those of Greek heritage love this and so will you. This is great served with pita wedges or as a creamy dressing for gyros.
Author: Dari Donovan
A simple, rustic spread great on crackers, toast or fresh bread. All you need is a bowl and wooden spoon. Please refrigerate for at least an hour to allow the flavours to develop. Australian measurements...
Author: auntchelle
Make and share this Crab Artichoke and Spinach Dip recipe from Food.com.
Author: Miss Diggy
A Moroccan mushroom spread that has a tomato base. Serve with a baguette that has been sliced into small pieces. Good vegetarian appetizer.
Author: Kawaiineko32
This is my own creation, I LOVE chickpeas, but I like them spicy hot. So, before you make this recipe, remember we all have different tastes! This is a VERY adaptable recipe, you can add what you want,...
Author: Crabzilla
The taste of the pineapple and onion make these cheese balls soo good. Was DH aunt's recipe. Wonderful for parties, holidays. Serve with favorite crackers.
Author: Aunt Paula
My neighbours recipe, it's too good. When she served it to us, we couldn't stop eating it even though we had mains following! Serving size depends on how greedy you are!
Author: JustJanS
My dad and younger brother love this tartar sauce. They use it on everything!
Author: Char Lowry
For the avocado and tzatziki lover's of this world. A Greek classic with an Aussie twist! Here is a delicious and yet simple way to combine your favorite food with Tzatziki. The recipe calls for 1 teaspoon...
Author: Tisme
This is a winner from the Gilroy Garlic Festival. Recipe by Terra Fox. Spread this on crackers, toasted bread slices, or miniature pitas. Serving size is an estimate.
Author: cookiedog
A friends recipe that was served at large gatherings as a spread with pita chips and vegetables. Very different than most spreads you encounter.
Author: Caryn
Make and share this Smoked Trout Mousse recipe from Food.com.
Author: evelynathens
This appetizer is not only delicious but adaptable as well. Use your choice of mushrooms, creme fraiche or sour cream, shallots or red or white onion. Make the mushrooms a few hours ahead if you like but...
Author: Cookin-jo
This recipe is similar to the restaurant with Apple in name. Herbed cream cheese with bruschetta topping. For best flavor make the cheese spread and bruschetta the day before.
Author: Amy BC
I can not wait until fresh cherries hit our markets up here!!! This recipe was in the Cooking Light Magazine this month!! I make a cream cheese...appetizer with cranberry sauce...I can't wait to try it...
Author: katie in the UP
This came from having two or three of each kind of gourmet olive left. I ended up with a few almond stuffed, garlic stuffed and jalapeno stuffed after a party and decided to go for it.
Author: riffraff
This puts the luxe in deluxe! From the Woman's Day magazine, 1985. Refrigeration time not included in preparation time.
Author: Molly53
I bought some Peppadew Sweet Whole Piquante Peppers at Costco just because they looked so darn good. I had no idea what to do with them, so I whipped this up for Thanksgiving and it was the talk of the...
Author: huskiebear
Very easy to make, delicious pate. A substantial starter or great dish for a buffet. Serve with crusty french loaf or crackers.
Author: Derf2440
Make and share this Zippy Cheese Spread recipe from Food.com.
Author: CookingONTheSide
I love fried halloumi cheese. We can buy white balsamic condiment, but I don't know what to suggest as a substitute if you can't get it.
Author: JustJanS
I received this recipe during a recipe swap a few years back. It is super simple and tasty. It can be served as an appetizer with carrot sticks and crackers, or as a lunch served on a croissant or sandwich...
Author: januarybride
Make and share this Peanut Butter and Jelly Spread recipe from Food.com.
Author: CoffeeB
A classic greek dish which is oh so easy to make and is full of flavour and color. A fun "share" dish, served with pita chips or crackers.
Author: Mayas Mama
This is a quick, easy and delicious appetizer and best yet, the topping can be made ahead and refrigerated. I think the recipe originated from Southern Living but it was given to me by a friend -- just...
Author: quikgourmet
Saw this made on food network, had to go online and think I found a pretty exact recipe;. Putting it here for safekeeping. Looks really yummy.
Author: -Mary-