Recipezaar: Food Processor/Blender,Spreads recipes

Artichoke Pesto

Thu, 08 Mar 2007 20:00:55 -0500

A low-fat version from Weight Watchers "Quick Italian Favorites" (2006) -- posted by Vino Girl

Cheddar Dip or Spread

Sun, 11 Mar 2007 16:15:17 -0400

This dip or spread has a great fresh taste. Serve it right after making it for a softer dip. For a spread, refrigerate before serving. Please use a good quality cheese as a generic brand has extra oil added and will separate out. -- posted by Kathy228

Eggplant Walnut Pate by Dr Andrew Weil

Fri, 16 Mar 2007 16:55:58 -0400

from his website. He writes, "Traditional pâtés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is sophisticated, filled with flavor, and healthful. Enjoy it on a special occasion or as an everyday spread with whole-grain crackers." -- posted by Sarah Chana

Eggplant (Aubergine) Dip

Wed, 21 Mar 2007 23:22:04 -0400

This is a spicy dip that could be served with Flat Bread, Nan bread or Turkish Bread. The recipe was found in a book called 'Creative food - Finger Food' by The Australian Woman's Weekly. -- posted by Chef floWer

Argentine Black Bean Flatbread With Chimichurri Drizzle

Tue, 27 Mar 2007 16:48:06 -0400

I got this via a chef who linked Cooking Light. I'm using her recipe #38560 for teh Chimichurri instead of this one. I usu. knead my dough in my Bosch mixer, but it didn't work this time. So I did it by hand. I found a trick: Kneaded it in my seasoned stoneware bar pan and it didn't stick at all, without flour. You won't use all of the black bean spread, so save for a dip with baked tortilla chips, a topping for a taco salad, or as a taco or burrito filler. -- posted by WI Cheesehead

Mom's Pesto

Thu, 26 Apr 2007 21:58:52 -0400

This is my mother's recipe for pesto. In order to make my mother's recipe, the first step is VERY important! :) -- posted by CraftScout

Cooling Zesty Dressing/Marinade/Dip

Fri, 27 Apr 2007 10:58:14 -0400

Lime Honey Ginger Mustard makes this a refreshing dressing good on a salad made of greens, avacado, and tomatoes, marinade a chicken, use as a light spread for in a wrap or as a dip for spicy chicken wings, shrimp, or top a grilled tuna steak . The possibilities are endless! -- posted by ~Rita~

Creamy Cheese Log

Fri, 04 May 2007 15:58:49 -0400

This is my friend's recipe; it is creamy smooth. The best part about this cheese log is that you can freeze it. -- posted by Sage

Chicken Pate

Thu, 17 May 2007 14:39:44 -0400

This is simple but lovely. I serve it in a ramekin with onion crackers on the side. -- posted by swiz58

Tofu Mock Cream Cheese

Tue, 29 May 2007 16:49:20 -0400

If you must live dairy-free and still love bagels here is something for you to try. I found this on a vegan website while looking for mock cream cheese to make smoked salmon spread with. I tried this and liked it! If you don't have cashew paste or cashew butter you can put about 1/2 cup of cashews in the food processor until they get like peanut butter... then measure out 3 1/2 Tbsp. for the recipe. Raw cashews would be better, but I used salted and roasted with no problem. -- posted by Some1sGrandma

Southern Cheese Ring

Mon, 18 Jun 2007 18:12:10 -0400

This is a favorite of the families in our town! This treat seems to show up at EVERY function and there is never any leftover! Some serve it topped with jam or jelly, but I find it is best with a raspberry chipotle sauce. Super easy, pretty presentation and incredibly yummy. -- posted by luv2cooklouisiana

Lemon-Dill Hummus

Wed, 20 Jun 2007 22:50:54 -0400

I had fresh dill from my garden and was cooking half a pound of chickpeas for something else anyway so I cooked the whole bag. A little experimentation yielded this variation on the world's most useful dip/spread. Please use fresh dill. You'll regret it if you don't. Hummus freezes well. -- posted by 3KillerBs

Odie's Pimento Cheese Spread

Mon, 25 Jun 2007 23:28:21 -0400

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 grinder. Which is how I'm posting this recipe. I process this the same way using my Kitchenaid w/ attachments or sometimes I just give the cheese and pimentos a few zaps in the processor. This makes lovely tea sandwiches using whole wheat or white bread with the crusts removed and cut in quarters. This also freezes well. -- posted by *sweetomato*

Stu's Hummus

Thu, 26 Jul 2007 11:23:34 -0400

So I'm tired of writing out this recipe on the back of cocktail napkins (while usually pretty well under the influence of said cocktails). So basically, for all the requests, here's the recipe that I've settled on after years of hummus blending. This recipe can easily be doubled/tripled/good-god-quadrupled. -- posted by StuYoung

Whistle Stop Cafe Pimento Cheese

Thu, 26 Jul 2007 19:06:21 -0400

Putting this recipe here for safe keeping. Found through Whistle Stop Cafe Cookbook. Looks a little different than the other recipes posted and sounds great. The cookbook says the filling is great in sandwiches as well as stuffed in celery. Also says taste good in a BLT. -- posted by Julie Tremmel

Aunt Cheryl's Olive Dip

Sun, 29 Jul 2007 16:26:47 -0400

Tasty, thick olive dip made in a blender that you can serve with Ritz crackers or veggies. For the olive lovers in my family, my Aunt Cheryl always brings a little bit of finger food, this dip, and a separate can of olives for each of us! -- posted by Chef #542405

Guiltless Pimento Cheese

Mon, 13 Aug 2007 16:31:45 -0400

Pimento cheese is a delicious, yet fatty, spread that my father has always loved. This is my healthier version for both him and me. -- posted by Wolf Göttin

Make Your Own Boursin Cheese - Paula Deen

Fri, 24 Aug 2007 10:04:00 -0400

This recipe comes from Paula Deen. It tastes exactly like the boursin cheese sold at stores, for a fraction of the cost! I like to serve this spread with buttery crackers. You could also use it to make sandwiches, etc... The prep time does not include softening of cream cheese, butter or the refrigeration time. -- posted by LifeIsGood

Portabella Mushroom, Onion and Sage Spread

Wed, 29 Aug 2007 20:23:32 -0400

Adapted from a recipe in Cooking Pleasures magazine. This is divine on crackers. It is best with portobello mushrooms, but I have also made it with regular button mushrooms. I have also used white onions or vedalia onions. -- posted by Feej

Quick Blender Salmon Spread

Mon, 24 Sep 2007 23:08:38 -0400

Uses canned salmon. From Cooking Light Cookbook, 1989. 23 calories per tablespoon. -- posted by Oolala

Somewhat Reduced-Fat Hummus (Hommus)

Wed, 24 Oct 2007 02:12:34 -0400

I combined a few recipes and tweaked it until I finally came up with a finished product that everybody likes. I say the fat is "somewhat reduced" because I wasn't willing to compromise ANY flavor whatsoever; for a truly low-fat version you could reduce the tahini and completely omit the olive oil, usuing more chick pea liquid and a little bit of water to make up for it in consistency. But for me it's not worth the sacrifice! -- posted by ervigile

Creamy Walnut Pesto Sauce

Thu, 01 Nov 2007 16:51:23 -0400

This is a creamy Italian-style sauce that I regularly serve warm, over hot noodles or cold, spread on crackers. The combination of the sour yogurt, tangy garlic and bitter walnuts makes for a nice, balanced sauce. This recipe works best with a yogurt that contains 5% milk fat or higher. Add enough so that the sauce is a bit wetter than you'd like because the dry ingredients will absorb a fair amount of liquid. You don't need to use your best extra virgin olive oil because the food processor will ruin its flavour, pure grade olive oil is fine. -- posted by Chef #465252

Smoked Mozzarella Spread With Flatbread Crackers

Tue, 20 Nov 2007 19:11:31 -0500

From Food & Wine, November 2007 -- posted by Vino Girl

Kentucky Derby Spread

Wed, 21 Nov 2007 02:05:24 -0500

This recipe is from a cookbook put out by the Junior League of Owensboro, Kentucky. My mom, Granny Grits, made this for a Kentucky Derby party in Huntsville, AL. Since it went over so well, she added it to her files. She makes this in her food processor. -- posted by Chef TraceyMae

Spinach Artichoke Casserole

Sun, 25 Nov 2007 02:39:06 -0500

This is a popular dish to bring to potluck parties. -- posted by hopefulchef

Roasted Red Pepper Hummus

Wed, 05 Dec 2007 03:25:25 -0500

Serve this as a dip or as a spread. It is low fat and very healthy. Serve with crackers, small pitas or vegetables. I do not have tahini in mine but feel free to add some or 1 Tablespoon low fat peanut butter. -- posted by Sage

Poultry Liver Parfait With Pear

Thu, 06 Dec 2007 02:16:26 -0500

Can be done a day ahead. Add the garnish before serving. It can be served as an appetizer in shot glasses (12 servings). Or it can be served as starters (6 servings) in espresso cups, martini glass. It comes from Ricardo. -- posted by Boomette

Smoked Salmon Pate With Parsley Butter

Mon, 10 Dec 2007 19:06:00 -0500

I served this at a Christmas dinner that I co-catered. It went down amazingly well, even the children liked it. We served it with parsley butter (fresh parsley blended in butter) and melba toast and french bread. I can't recommend it highly enough. Cooking time is setting time. Let me know what you think... -- posted by Luschka

Sesame Cheese Spread

Mon, 10 Dec 2007 19:26:44 -0500

This savory spread can be made up to a day ahead. Adapted from Bon Appetit Holidays. -- posted by Sue L

Italian Tofu Spread

Thu, 20 Dec 2007 00:32:54 -0500

This is a DELICIOUS spread that is great for vegetarians, those trying to incorporate more soy in to their diet or those who just want a healthy snack! This is a very healthy alternative to mayo on sandwiches, cream cheese on bagels, etc. This is fabulous as a pizza or pasta sauce too! I also love putting it on crackers as a healthier and tastier alternative to cheese! Enjoy! -- posted by Chef #589748

Peanut Butter Ricotta Spread

Wed, 02 Jan 2008 00:47:02 -0500

This is a light and sweet peanut butter spread from the Heartland Spa. It's very easy to prepare. -- posted by blucoat

Roasted Garlic, Sun-Dried Tomato and White Bean Dip

Thu, 03 Jan 2008 02:13:45 -0500

From Cooking Light, November 2007. -- posted by Vino Girl

Cheddar-Beer Spread

Wed, 16 Jan 2008 01:41:26 -0500

from The America's Test Kitchen Family Cookbook -- posted by katymae16

Lavash Pizza With Hummus, Feta and Sun-Dried Tomatoes

Mon, 28 Jan 2008 00:13:57 -0500

From Pam Riesenberg, Home Appetit, from a cooking lesson I had. It was delicious! Here are other optional ingredient suggestions: grilled Italian eggplant slices (1/4" thick rounds w/skin on), grilled zucchini slices, roasted peppers, grilled red onion slices. The hummus recipe here freezes well! -- posted by Oolala

Peruvian Aji Sauce

Mon, 28 Jan 2008 01:15:10 -0500

This is the bright green spicy sauce served in Peruvian restaurants that is delicious as a bread dip but can be used on meats or fish. -- posted by Cremon

Herbed Goat Cheese Spread

Tue, 29 Jan 2008 20:07:38 -0500

Serve this spread on toasteed bread with soup for a simple meal. Got on Martha Stewart.com I need the Nutrition Information. -- posted by Chef #322875

Easy Healthy Black Bean Dip

Tue, 29 Jan 2008 20:21:44 -0500

Got this from Discovery Health, and I added garlic, because who doesn't LOVE garlic? -- posted by Mrs.R

White Bean, Garlic, and Rosemary Dip

Fri, 01 Feb 2008 01:21:26 -0500

Not TOO garlicky, but it has a nice kick. Serve with crudites or pita chips. Might also be good on crostini. New Seasons Market. -- posted by VNess

Sweet Bean Spread

Fri, 01 Feb 2008 01:27:36 -0500

From Mary Jane Summers, this is a great dip for vegetables or to spread on bread or crackers. -- posted by ~Jen~

Viking Cheese Bombe

Tue, 19 Feb 2008 03:19:24 -0500

Nope, not a Minnesota Vikings fan, not even from the Midwest. This recipe was translated from a Norweigian magazine and is the creation of the Hotel Viking in Oslo, Norway. Used 20 servings since most people will eat only a reasonable amount as part of a buffet. The cheese pairs very well with grapes. -- posted by Celticevergreen

Hot for Hummus

Thu, 20 Mar 2008 00:39:17 -0400

This is the best hummus recipe I have come across. I always omit the harissa, since we don't like hot hummus but it would probably be tasty with the harissa as well! I always use either organic chickpeas or Bush's chickpeas. Store brands often cause the hummus to taste funny so I avoid them. The recipe came from Vegan Planet. -- posted by Vegan4TheWin

Crab Pate

Mon, 24 Mar 2008 19:06:23 -0400

I did a search for crab pate recipes. There were only four of them on Recipezaar. I decided to adapt my quick pate recipe with crab. You may need to add more Worcestershire or hot sauce depending on taste. -- posted by franzcooks

Pumpkin-Maple-Yogurt Cheese

Fri, 28 Mar 2008 01:32:28 -0400

This is a variant on Recipe #145779, made even lighter by using yogurt cheese (my new obsession!). I've also beefed up the spices a bit, and changed the proportions. As much as I loved the original recipe (and thank Vino Girl for posting it), I like this version even better! -- posted by KLHquilts

Very Nearly Fat Free Creamy Pineapple & Mint Cracker Spread

Fri, 04 Apr 2008 16:51:21 -0400

This was born when I really needed a sweet fix but couldn't spare the fat grams. I remembered another recipe I enjoyed in the past (and which is in my recipe collection here) where I liked the combination of mint and pineapple together. So, I got the food processor out and experimented a bit. I was pretty happy with the results. The cooking time doesn't include the chill time. -- posted by Sarah_Jayne

Jolly Cheddar Cheese Spread

Wed, 09 Apr 2008 22:23:56 -0400

This is great to prepare around the holidays and takes seconds to prepare. -- posted by JackieOhNo!

Jolly Baby Swiss Spread

Wed, 09 Apr 2008 22:25:12 -0400

This only takes minutes to make and is great to serve around the holidays or give as a gift. -- posted by JackieOhNo!

Great Aunt Cecelia's Chicken Liver Pate

Tue, 06 May 2008 23:30:34 -0400

My Great Aunt had some fantastic recipes! This is one of those dishes she made that was at every family gathering. She was 97 when she died in 1994 and she'd been making this all her life. She learned to use the food processor after she saw Julia Child had one back in the early 70's. I wonder how long it would take her to prepare everything before then. Thank God for the miracles of the modern kitchen. *Cooking time does not include the 2 hours needed for chilling. -- posted by Trinkets

Live Garden Burger (Raw Foods)

Thu, 08 May 2008 00:57:30 -0400

From Sergei and Valya Boutenko's Eating Without Heating: Favorite Recipes from Teens Who Love Raw Food. They say about it: "You can make nori rolls, cabbage wraps, spread it on crackers, stuff mushrooms, peppers, tomatoes, onions, cucumbers, and more." I have adapted it to fit in my little Oscar food processor. -- posted by mliss29

Salsa De Aji Colorado

Tue, 27 May 2008 02:45:28 -0400

This sauce can be served with Chancho a la Chilena (Pork Loin, Chilean Style) and for a milder sauce discard vinegar that peppers were soaked in and use fresh vinegar. Posted for ZWT 4 - South/Central America and found on recipehound.com's website. -- posted by Lauralie41

Baba Gha-Hummus

Mon, 02 Jun 2008 23:05:45 -0400

A delicious combination of Baba Ganoush and Hummus from Cooking Light magazine. It's quick and easy to prepare and is good as a dip with toasted pita and/or crudites, spread on pita as a sandwich base or almost any other way you can think of to use it. When I serve it as a dip, I always pour a layer of EVOO on top. -- posted by nenejkmd

Yummy Hummus

Tue, 03 Jun 2008 00:10:28 -0400

Creamy Authentic Tasting Hummus -- posted by misskris3780

Red Pepper Mousse

Tue, 10 Jun 2008 01:40:41 -0400

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 time. This can be made ahead and chilled overnight, which leaves you time on the day of the party to prepare your hot hors d'oeuvres. -- posted by JackieOhNo!

Roasted Tomatillo Salsa

Wed, 18 Jun 2008 19:47:00 -0400

Serve with chips or as a great sauce for fish, chicken, or shrimp. From The Chicago Tribune -- posted by EmilyStrikesAgain

Lower Fat Homemade Hummus

Wed, 02 Jul 2008 01:13:25 -0400

This is great with pita chips or fresh cut veggies for dipping. Also good as a spread for wraps. You can mix it up and add cilantro/ lime (omitting the lemon), roasted red peppers, or even artichoke hearts. YUM!!! I hope you enjoy this as much as I do. By the way you can find tahini in most health sections of the market. I've seen mine at Fred Meyer and Trader Joe's. -- posted by M.F.P.

Rooster Style Chili Paste (Sriracha)

Sat, 05 Jul 2008 17:56:33 -0400

This is a nice easy to make recipe. It'll last several months in the fridge, although I go through it pretty quick. Something you can add to a lot of recipes or serve as a condiment. -- posted by Potatoes Browning

Roasted Garlic White Bean Spread

Mon, 14 Jul 2008 22:35:11 -0400

I found this recipe;added a few things and came up with this great spread.I love to have something to add to our crackers at noon when I serve only a bowl of soup for lunch.Also great with crackers for appetizers. -- posted by Sage

White Bean Spread

Tue, 05 Aug 2008 18:38:20 -0400

Quick, Cheap Pate

Thu, 07 Aug 2008 23:47:54 -0400

This was a huge hit at a family function. I went from about 1 ½ lbs to a ramekin in less than two hours. My sister in law commented how good it was. I asked her, Do you know how much this cost? She shook her head bracing for a high number. I said, believe it or not, less than five dollars. Yes, a pound and a half of pate for less than five dollars, hence the name. -- posted by franzcooks

Lentil Pate

Mon, 18 Aug 2008 01:34:34 -0400

I've never had anything like this yet, but it sure sounded good. I'm always looking for ways to celebrate the modest lentil, to say nothing of my quest for recipe which include truffle oil (white or black), an ingredient I'm relatively new to, but really enjoy. This can be vegetarian/vegan by using vegetable broth instead of chicken broth. I don't know how many servings this yields (i.e. what a cup of lentils "expands to" when cooked), so I guessed. -- posted by Sandi (From CA)

Sweet Potato Spread

Wed, 03 Sep 2008 19:15:36 -0400

Entered for safe-keeping, from Clean Eating, Fall 2008. Should be a great spread, maybe even a dip, for raw vegetables or whole wheat crackers. Can't wait to try this. -- posted by KateL

Lentils and Red Pepper Dip

Wed, 03 Sep 2008 19:44:39 -0400

A recipe from Ricardo. -- posted by Boomette

Southwest Style Peanut Hummus

Fri, 26 Sep 2008 16:21:59 -0400

I got the idea for this hummus from Karina's Kitchen, a great food blog. I changed it a little and loved what I got. -- posted by Chef #968787

Quick and Easy Low Fat/Cal Artichoke Spinach Dip

Sun, 28 Sep 2008 02:19:33 -0400

Today my husband said he was craving spinach dip, and this is what my mother and I came up with. Turned out very tasty...and SO quick. -- posted by Athena484

Easy Tapenade

Mon, 06 Oct 2008 17:37:43 -0400

I found this recipe on the Food Network, added a few things; it is simple with all the ingredients to make it very good, Serve with a sliced baguette. -- posted by Sage

Edamame and Browned Garlic Spread

Sat, 08 Nov 2008 14:59:51 -0500

Good with crackers, toasted baguettes or fresh vegetables -- posted by TattooedMamaof2

Salmon Pate Spread

Tue, 11 Nov 2008 22:27:07 -0500

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 the "Food Processor Complete Technique" section. -- posted by Leslie in Texas

Country Pâté

Thu, 13 Nov 2008 00:52:13 -0500

A simple pâté with a meaty texture and herb-filled flavor. Use either fresh duck or chicken livers and please don't let the number of ingredients deter you. I had this at my daughter's and it is very, very good. Can be made two days ahead of serving. -- posted by Julie B's Hive

Raw Mushroom Pate

Thu, 13 Nov 2008 00:57:15 -0500

From Eat Smart, Eat Raw. I love mushrooms, and I can't wait to try this! -- posted by Courtney Elizabeth

Spicy Hummus

Mon, 17 Nov 2008 00:12:34 -0500

I don't know how conventional this hummus recipe is, but it sure is delicious! If you're sick of bland, insipid, and totally uninspiring hummus, this should make you and your taste buds happy. It works as a vegetable dip, as a spread, or in sandwiches. -- posted by bilious_pigeon

Almost Hummus

Tue, 18 Nov 2008 00:15:39 -0500

Not the way I've been taught to make it, but it's wonderfully flavorful. I use canned garbanzo beans, because it is much faster than using the dried ones, which must soak for a bit before cooking. If you do use dried beans, follow the cooking directions for them as usual, but make sure you rinse them! Otherwise a very odd texture develops in this dip that may not be pleasant to all. Reduce amount of salt, and it's very mellow. Can be served warm with pita chips, cold with vegetables, and also as a sandwich spread the next day. -- posted by not-a-shrimp

Easy Edamame Hummus

Tue, 25 Nov 2008 01:12:16 -0500

This recipe takes less than 5 minutes to put together and is a lovely bright green colour and a great alternative to traditional hummus. From the Food Network show, "Healthy Appetite with Ellie Krieger". -- posted by blucoat

Potted Kippers

Thu, 27 Nov 2008 15:15:06 -0500

This recipe is from the September 1991 issue of Gourmet Magazine. This may be made 2 days in advance, kept covered and chilled. Serve this with crackers or crusty rolls. -- posted by Chef Regina V. Smith

Caramelised Onion and Mushroom Spread

Mon, 01 Dec 2008 00:45:37 -0500

Spread this on crusty bread or savoury biscuits, use it as a topping for tartlets or as a delicious spread in sandwiches. Used as a sandwich spread, I simply add something like a slice of roasted red pepper and baby spinach leaves. Or slices of ham. I adapted this recipe from one I found online because I was not satisfied with the gourmet spreads I'd been buying. Well they classified themselves as gourmet but they were, in fact, rather ordinary and also quite expensive! I love the fact that this recipe also has mushrooms in it - and a few other goodies! The original recipe must have been a Birds Eye recipe as it specified using Birds Eye Frozen Sliced Onions. I've slightly increased the mushrooms and garlic as I generally do with recipes and I've added leeks as the combination of flavours from onions, leeks and garlic is just so delicious. And I've also added thyme. Vary the garlic - and any of the ingredients - to suit your taste preferences. I've suggested adding more balsamic vinegar if your onion mixture seems too dry. If like me, you are a bit inexact in the measurement of some of the ingredients - oh, I may as well use all of that! - ;) this would obviously be the easiest way to correct this. Have fun playing with this recipe - and I hope that you enjoy it. I keep meaning to add some chopped nuts, probably walnuts, and must try to remember to do so next time I make this. -- posted by bluemoon downunder

Quick Pate'

Thu, 08 Jan 2009 01:29:11 -0500

No one has to know how quick this recipe is to put together. This pate' is perfect for an elegant dinner party or casual get-together. Serve with French bread or crackers. It freezes well, but bring to room temperature before serving. -- posted by Alan in SW Florida

Spicy Crab Dip

Sun, 18 Jan 2009 02:13:17 -0500

I believe this originally came out of Taste of Home magazine. This is simple to prepare, and has both cayenne pepper and hot sauce to give it some extra kick. Leave one or both out if you don't want the spice. -- posted by jaynine

Roasted Red Pepper and Feta Dip

Sun, 22 Feb 2009 16:04:42 -0500

This is a really great dip for either pita or for fresh veggies. The jalapeno adds a little kick and colour. I actually use two instead of the one called for in the recipe. If the red peppers are small, I use three instead of 2. Enjoy. -- posted by Just Call Me Martha

Spicy Chipotle Hummus

Mon, 02 Mar 2009 00:53:33 -0500

I love this flavorful, tahini-free recipe. It uses roasted garlic--I like to roast a whole clove ahead of time and use the rest in other recipes. It's definitely worth it!!! I prefer my hummus very flavorful, so feel free to reduce the lemon juice, garlic, and chipotle. This was adapted from The Stinking Rose Restaurant Cookbook. -- posted by Chef #1188530

Country Chicken Pâté

Wed, 11 Mar 2009 13:15:15 -0400

From Cooking light -- posted by wicked cook 46

Mushroom and Sherry Pate With Homemade Melba Toast

Mon, 16 Mar 2009 15:54:26 -0400

Entered for safe-keeping. From Nicola Hill's "The Mushroom Cookbook", received in February 2009 Cookbook Swap. You can cheat by buying Melba toast at the grocery store. -- posted by KateL

Walnut Pesto

Mon, 16 Mar 2009 20:26:42 -0400

From the Chicago Tribune, via the NYT. Apparently this has been declared one of the year's best recipes.It originated in a wine bar in NYC. I have not tried it yet, but it sounds quite appealing. Prep time is estimated. -- posted by duonyte

Schmear (Cream Cheese With Lox Spread)

Sun, 22 Mar 2009 10:00:58 -0400

Try serving this "schmear" with some fresh bagels at your next brunch. You could add a tablespoon or so of fresh chopped dill or parsley or even a couples of tablespoons of drained capers, but I like it kept simple. For appetizers, serve the schmear along with cocktail-sized rye bread slices. -- posted by Alan in SW Florida

Simple, Healthy Hummus!

Fri, 17 Apr 2009 17:09:52 -0400

This is a basic hummus recipe that my friend and I came up with. We avoided adding a lot of unnecessary ingredients and enjoy our hummus on the thicker side. It's a good low-fat alternative to the usual hummus recipe. Feel free to add whatever you would like! :-) -- posted by HealthyDoll7

Roasted Mushroom, Walnuts and Lentil Goo in Scoops

Sat, 18 Apr 2009 17:16:31 -0400

I came to this recipe after much trial and error... I think it is close to a very good Veggie Pate/Goo I had at a "Harmonic Conversion" in Santa Monica, CA a few years back. My "harmonic" vibe has kind of worn off, but my Goo has developed a "harmonic" life of it's own! I use Scoops Tortilla chips. If you can't find Mizuna leaves, watercress can be subbed. -- posted by Chef #643376-Mother Pug

Spanish Olive Tapenade

Sat, 09 May 2009 12:16:39 -0400

From All Around The World Cookbook by Sheila Lukins -- posted by Charlotte J

Fiesta Hummus

Sun, 10 May 2009 19:59:53 -0400

A zesty option for a chip dip that is very east to make. This is super dip served cold with tortilla chips. I also use this warm in burritos and southwestern casseroles. -- posted by Chef #552702

Sweet and Creamy Peanut Butter

Thu, 14 May 2009 02:22:03 -0400

this very simple recipe has been our favorite since we were kids ....... originally from my grandmother. -- posted by Noemi #2

Tofu & Spinach Pesto

Fri, 03 Jul 2009 16:12:11 -0400

Tofu and spinach... most people's reaction when they see those words is "Yuck!", but try this and see if your reaction is still the same :) This is an incredibly easy and tasty way to pack the benefits of spinach & the protein content of the tofu to picky eaters. Toss it into your pasta dish, replace tomato sauce on pizza with this, etc. My favourite way to eat is is spread on fresh bread. The measurements make it really easy to remember the recipe and you only need to use 1 measuring cup! I recommend you use firm tofu rather than silky because it is more nutritious. Make it ahead and have pesto on hand whenever you want it!!! -- posted by Burgz

Green Pea Wasabi Hummus

Wed, 15 Jul 2009 01:53:08 -0400

Has the texture of hummus but an unexpected sweet, spicy flavor; I was thinking about wasabi peas and how I've never seen that flavor combination anywhere but the snack itself, so here it is in a new form. -- posted by Chef #1322378

Hummus of Doom

Tue, 18 Aug 2009 17:19:30 -0400

Hummus and vegans go together like vegans and soy. I've been tweaking hummus recipes for the past few years to find the perfect one for my tastes. Here is the result. -- posted by Chef #1355741

Herbed Goat Cheese Spread

Thu, 10 Sep 2009 17:01:48 -0400

Goat cheese spread for a party appetizer. From the America's Test Kitchen Cookbook. -- posted by KellyMac6

Pesto

Thu, 17 Sep 2009 10:27:36 -0400

A simple but quite good basil pesto recipe I concocted from a couple of different recipes. A bit more garlic, less oil, and extra pinenuts. Enjoy! -- posted by Chef Rrrita

Basil Parmesan Pesto

Mon, 21 Sep 2009 01:14:09 -0400

Create on crackers, baquettes or mixed in with pasta and chopped tomatos. Freeze leftovers in an ice cube tray so you can use as a mix-in any time. -- posted by VegGirl

White Bean and Pesto Bruschetta

Fri, 25 Sep 2009 15:20:44 -0400

I got teh idea for this dip from the show Emeril Green. I couldn't remember the exact recipe so I played around a bit and came up with this simple but elegant tasting appetizer -- posted by GingerlyJ

Benedictine

Mon, 28 Sep 2009 01:37:10 -0400

This cucumber spread originated in Louisville, Ky where I currently live It is largely popular for weddings as finger sandwiches or a dip -- posted by GingerlyJ

Low Fat Lime Cilantro Hummus

Mon, 05 Oct 2009 16:28:33 -0400

My husband found this recipe on a website about a year ago and it has become a staple in our home. (The website is www.urbandrivel.blogspot.com there are quite a few good recipes if you're interested). It's great with Falafel, fresh veggies and pita wedges. -- posted by Bell4523

Artichoke Bruschetta

Wed, 14 Oct 2009 11:26:20 -0400

I reviewed a lot of similar recipes, came up with this one and they all loved it! It's fast, easy, tasty and a savior for any last minute guests that won't keep you in the kitchen for hours missing out on all the fun! You may already have most of the ingridients in your pantry except for the artichoke hearts and red roasted peppers. But you can always buy them and have them hang out there until you need them. -- posted by "Dee chef"

Garlic Spread With Olive Tapenade

Mon, 02 Nov 2009 17:06:41 -0500

I originally made this to emulate the sandwich spreads you get at the Safeway deli. (Those sandwiches are super addicting, but we don't live near a Safeway anymore!) This is a pretty perfect match and is SO GOOD on sandwiches, but also makes a very pretty party appetizer if you spread the garlic spread on toasted baguette slices and then top with the olive tapenade. I always use reduced-fat cream cheese and mayo. I have made this several times without the kalamata olives (they're more expensive so I don't always have them on hand) and we enjoyed it just the same. Recipe yield and prep times are approximate...I'm horrible at paying attention to things like that... -- posted by Robyn's Cookin'

Best Vegan Mayo

Mon, 09 Nov 2009 15:20:10 -0500

Simple, quick and tasty enough to use as a stand alone dip. -- posted by Chef Marsha Jane

Hummus - Silky Smooth, from Scratch!

Tue, 10 Nov 2009 16:48:16 -0500

This recipe was published in the food section of my city paper from a local Lebanese restaurant. Amazingly smooth and creamy. "Baking soda is the secret to silky smooth hummus; it softens the beans so they cook quickly and break down easily when blended. The hummus can be prepared up to two days ahead and stored in an airtight container in the refrigerator until ready to use." -- posted by biznana

Monica & Jamie's Hummas

Tue, 17 Nov 2009 00:54:22 -0500

Jamie and I own a graphic design business. One of our clients owns a Persian restaurant with a terrific Hummas appetizer. This inspired us to try our own hand at it. After trying many recipies, we've created this version with an array of the ingredients we liked best from what we tried. Here's my recipe, not too bad if I do say so myself! -- posted by Monica & Jamie Pearson