Recipezaar: Spreads,Served Cold recipes

Nutty Buddy Pumpkin Spread

Thu, 25 Oct 2007 15:40:23 -0400

This goes great with celery, carrots, pears, apples and graham crackers. My cousin brought this recipe home from a Boy Scout meeting and my kids and nephew love it. It does need to chill for one hour before serving. -- posted by Sherrybeth

Basic Herb Butter

Wed, 31 Oct 2007 18:30:34 -0400

The basic technique for making herb butter is simple. First cream the butter until it is light and fluffy. Then, add finely minced fresh herb leaves. You can pack the herb butter in candy molds, shape the chilled butter into little balls, use small cookie cutters to make shapes or roll the chilled butter into logs using a piece of waxed paper. -- posted by Chef Glaucia

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

Yummy Cream Cheese Spread

Tue, 18 Dec 2007 02:11:27 -0500

I love this recipe because it is simple, not much to clean up and is really good. You need to spread it on crackers until it gets softer, so if you want to "dip" something in it, leave it come to room temperature first. -- posted by Chef Bronco

Red Lentil-Walnut Pate

Wed, 19 Dec 2007 20:22:14 -0500

This will be a popular item in any Holiday Banquet. I got this from Warren Kramer. -- posted by Chef Gardoani

Homemade Cheese Ball

Wed, 19 Dec 2007 20:50:21 -0500

This is a great appetizer for any holiday gathering or party. My sister gave me this recipes about two months ago and I have had nothing but rave reviews. -- posted by Newly Mrs. Johnson

Super Easy Salmon Mousse - Martha Stewart

Wed, 19 Dec 2007 21:02:34 -0500

I saw Martha make this on the Today show and it looks super easy to make, and healthy too - if you opt for light sour cream. Cooking time is chilling time. -- posted by ~Jen~

Pineapple and Pecan Cheese Ball

Sat, 29 Dec 2007 18:44:25 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Dolores Jones. -- posted by Sarah_Jayne

Bacon Cheese Spread

Wed, 02 Jan 2008 23:51:34 -0500

Easy, easy, easy!! Serve this spread with assorted crackers. -- posted by Chef #711330

Josie's Tuna Salad

Fri, 18 Jan 2008 01:40:47 -0500

So good, you won't ever go back to just plain tuna! -- posted by Dosidough

Easy Salmon Spread

Tue, 22 Jan 2008 23:41:53 -0500

This is a very nice dip for parties. I serve it with toast points or melba toast. -- posted by Sherrybeth

Easy Cheesy Sandwich Spread

Wed, 23 Jan 2008 12:33:25 -0500

This is out of this world good. I love it on toasted sourdough or toasted wheat bread. This does have to be refrigerated for at least 8 hours before serving or it is not nearly as good. -- posted by Sherrybeth

Auberge Roast Chicken Rillettes With Armagnac, Thyme and Garlic

Tue, 29 Jan 2008 19:37:58 -0500

This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in fat as well. Serve these rillettes as I do, with triangles of hot toast and a selection of cornichons, pickled onions and a good quality or home-made confit d'oignons.......a good Dijon mustard is also "le Must Have" as well as a selection of salad leaves! I have a recipe for confit d'oignons posted on Zaar: Recipe #211001 -- posted by French Tart

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

Sweet Heat Nachos

Wed, 20 Feb 2008 00:51:13 -0500

For faster results, serve the topping in a bowl with the chips next to it. It's best to use rubber gloves when handling hot peppers. -- posted by EmilyStrikesAgain

Oseledtsi Po Kyivske (Kiev Style Herring Pate)

Fri, 29 Feb 2008 19:18:55 -0500

This zakuski recipe is Traditional Ukrainian. -- posted by Celticevergreen

Melt in the Mouth Chicken Liver Pate

Fri, 07 Mar 2008 18:58:13 -0500

A simple sauteed chicken liver pate flavoured with caramalised onions, garlic and thyme. It is extremely unctuous and full of butter and cream! Though this is quick and easy to prepare it does need at least 3 hours chilling time and will benefit from being made a day in advance and left in the fridge until needed. Remove from fridge 20 minutes before serving. -- posted by RamblingRozie

Creamy Cauliflower Ranch Dip (Low Fat)

Mon, 17 Mar 2008 01:26:45 -0400

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. (great flavourful alternative to mayo!) This is also a great way to sneak some veggies to your kids when served with crackers or chips. :) -- posted by grumblebee

Cheddar Chutney Spread

Tue, 25 Mar 2008 01:21:25 -0400

Adapted from the cookbook, Noteworthy. -- posted by RetK

Grandmama's Cheese Ball

Tue, 25 Mar 2008 21:33:26 -0400

This has more cheddar cheese than some other recipes, which I like. My grandmother used to make this frequently. Once when I was returning to college, she gave me part of a ball so that I could share it with my roommates. They thought it was fantastic and promptly asked for the recipe! Cooking time is approximate chilling time. -- posted by South Carolina Girl

Festive Cheese Spread

Mon, 31 Mar 2008 00:06:55 -0400

The most delicious tasting spread! Sometimes I roll it into a log or ball with nuts, and other times I just put it in a crock. The ingredients sound strange but taste great together. I have been asked to make this for friends' parties and share the recipe. Easy, but fancy-looking, especially if you do the ball or log and arrange nice crackers or/and fruit around it. Great for parties or pot luck. I got this from Pampered Chef and altered a bit to my liking. -- posted by jackieblue

Holiday Cheese Truffles

Wed, 02 Apr 2008 00:54:46 -0400

I'm cleaning out a friend's cupboards and found this recipe in a 2003 Kraft What's Cooking magazine. These sound fun and festive for the holidays (still months away), so I thought I'd post it in the hopes that I'd remember to try them. A serving, according to the magazine, is two truffles and five crackers. Cooking time is refrigeration time. -- posted by anonymous23

Key Lime Cheese Ball

Thu, 03 Apr 2008 17:07:49 -0400

Prep time does include the 2 hour refrigeration time. This is a fabulous recipe that I adapted from a key lime cheesecake recipe so I could serve a key lime cheese ball. NO more using that icky key lime powdered mix or jell-o! I serve cinnamon graham crackers, croissant and pound cake with this lovely creation. I have also served oven baked flour tortillas sprinkled with cinnamon sugar. RECIPE HAS BEEN EDITED TO REFLECT THE CORRECT INGREDIENT AMOUNTS WHICH LED TO THE FIRST 2 POSTERS CHEESE BALL NOT FORMING A BALL. -- posted by Humble Bee

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

Shrimpy Spinach Dip

Tue, 08 Apr 2008 01:09:02 -0400

Creamy dip, with a hint of seafood. Great in a bread bowl! -- posted by Chef #552985

Smoked Salmon Stuffed Belgian Endive Boats

Sun, 13 Apr 2008 19:58:44 -0400

The appetizer for a menu from ArcaMax Chef's newsletter. Low fat or light mayonnaise can also be used. -- posted by Lauralie41

Cool As a Cucumber! Cheese, Cucumber and Chive Sandwich Spread

Wed, 23 Apr 2008 23:33:39 -0400

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 accompaniment for smoked salmon, prawns (shrimp) or tuna. I have also used it to spread on savoury scones and crackers. If you plan to make this a day before you need to use it, you might like to salt the cucumbers first - as they do release water into the spread. -- posted by French Tart

2 Olive Tapenade

Mon, 12 May 2008 02:33:43 -0400

I made this from modifying a few other tapenade recipes. I sprayed the baguette slices with olive oil and toasted with the oven broiler (keep an eye on them!). You don't need to be too precise on these measurements. -- posted by Deb in Seattle

Crab Salad

Wed, 14 May 2008 18:58:41 -0400

I made this up to go with some celery sticks, but you could serve this on soft rolls or crackers. If you are watching your carbs, be careful of surimi (krab sticks) as it is loaded with carbs, something you might not expect. -- posted by Sue L

Roasted Garlic and Red Pepper Hummus

Sun, 25 May 2008 02:44:23 -0400

My favorite recipe for hummus. -- posted by Not-2-Sweet

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

Whisky Cheddar Spread

Tue, 03 Jun 2008 00:16:08 -0400

A delicious spread to serve with Oatcakes or other favourite crackers. Source: The Canadian Living Magazine -- posted by Elly in Canada

Exceptional Cheese Ball

Wed, 04 Jun 2008 23:42:13 -0400

the name says it all, makes small ball about 2 1/2 inches in diameter, but easily doubles -- posted by ICook4danny&Puddin

Mexican Taco Dip

Wed, 11 Jun 2008 01:42:02 -0400

This is a dip we enjoy. I like to make this for "the guys" on Saturdays during football season. Its always a hit and gone before the end of the night. Simple, cheap and tasty, what more could you ask for....LOL. -- posted by mommyoffour

Thousand Island Salmon Pate

Wed, 11 Jun 2008 19:54:03 -0400

This is an old recipe that came from my aunts recipe box. I like it spread on sesame crackers or rye cocktail bread. Cook time is chill time. -- posted by mommyoffour

Chutney Cheese Spread

Mon, 30 Jun 2008 18:34:19 -0400

This recipe is a hit with friends and family. It is an appetizer and is delicious spread on crackers, or as a spreadable vegetable dip. Makes and excellent hostess gift. *Note: This is best if prepared with OLD (Sharp) Cheddar Cheese -- posted by Grandma's Country Kitchen

Avocado Filling (Or Spread or Dip)

Sun, 13 Jul 2008 03:01:24 -0400

I love Avocados and look forward to them every summer. This recipe began life as a filling for stuffed tomatoes, but it's also yummy as a sandwich spread or dip. (or by the spoonful!) -- posted by Ma Field

Avocado and Smoked Salmon Mousse

Sun, 13 Jul 2008 03:29:13 -0400

We had this at Amalia & Jorge's housewarming and she wanted to make something special for me and of course the other guests - but she made this all by heself - mind you she is just learning English and cooking terminology! It was delicious and at the table where this was served - that is where you could find me and my Jazzy scooter. This is an Emeril Lagasse recipe. She served it with my recipe #146950 - it was really lovely. -- posted by Manami

Party Ball

Wed, 23 Jul 2008 02:12:28 -0400

This is the bread and butter work horse cheese ball of any party. I have no idea how large the actual jar of dried beef is, since I have never looked. It is just your standard size jar of Hormel Dried Beef. -- posted by GotBoxer?

Tomato Tartar Ww

Sun, 17 Aug 2008 23:46:09 -0400

Entered for safe-keeping, from Weight Watchers Magazine, September-October 2008, only 1 "thingie" for 1/3 cup tomato tartar with 3 endive leaves. This is a light bite for snack or appetizer. -- posted by KateL

The Bee's Cheese

Wed, 01 Oct 2008 22:08:45 -0400

Not sure why this is called the Bee's cheese but it sure is good on crackers or spread on toast. Make several days before using. -- posted by Celticevergreen

Liverwurst Canapes

Fri, 10 Oct 2008 01:13:28 -0400

A really quick hors d'oeuvre to make from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Spicy and Smoky Guacamole

Thu, 23 Oct 2008 19:28:04 -0400

We are still receiving bushel baskets with avocados! A 'family member' keeps on bringing them in! Every female at this 'home' has the shiniest hair possible! We made this guacamole for a change of pace - it is spicy and I gave it away to the staff; keeping some for myself. Unlike other 'Latin Americans" the Cubans don't like their food spicy so we had enough to go around and around. "A pickled jalapeno makes this guacamole tangy", to say the least!!! Melissa Rubel from F&W Magazine. This can be served with recipe #146950, or recipe #190801, or recipe #149816, or recipe #189492 or tortilla chips. -- posted by Manami

Chevre and Lox Torte

Thu, 30 Oct 2008 14:22:45 -0400

I've had this recipe for a long time and don't know where it came from. It looks great and tastes great. This can be prepared up to 5 days in advance and refrigerated. Feel free to use more lox than called for. I sometimes use leftovers tossed with hot pasta or rice. A friend of mine makes this with feta cheese, but I love chevre and haven't/won't try it. -- posted by Chef #233829

Mix 'n Match Party Cheese Ball

Mon, 03 Nov 2008 01:42:10 -0500

This recipe is from the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. The cook time listed is for the refrigeration time. SUBSTITUTE: use 1/2 cup finely chopped red peppers or green onions instead of the bacon and chopped walnuts or pecans instead of the mixed nuts. -- posted by senseicheryl

Curry Chicken Snacks

Mon, 17 Nov 2008 23:18:55 -0500

I got this recipe from a friend. It's spicy, and you can add as much or little curry powder to your taste I usually add 1 - 11/2 teaspoons. We love making these and keeping in the refrigerator just to have around and snack on. After they bake, we let them cool and cut them half then chill them. You can also serve them hot. The filling is great as a spread on crackers or homemade bread. I have never used low-fat cream cheese, but I am guessing you can. Depending on how the dough rolls out and how much filling you use per triangle, you may need 2 cans of crescent rolls. If making homemade pastry/dough then usually 10 -15 triangles per batch, depending on how you fill them. It's something to play with and use your imagination. The prep and cook times are a guess. -- posted by ARicePatty

Peter Hoffman's Chicken Liver Crostini

Thu, 20 Nov 2008 18:02:36 -0500

Every good chicken has a good liver, says Peter Hoffman. Sometimes I eat the liver myself as the cooks reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe" The beautifully silky puree is accented with sauteed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. What can be bad with that? For a healthier version omit the 4 Tablespoons of chilled butter.;) One of the best partners for creamy chicken livers is, surprisingly, German Rieslingits high acidity cuts through the richness, and its touch of sweetness is a nice contrast to the livers earthiness (much in the way that Sauternes goes well with foie gras). Two good choices are the apple-inflected 2007 Leitz Dragonstone and the minerally 2007 Hexamer Meddersheimer Rheingrafenberg Kabinett.Food & Wine Magazine, 09/2008. From: The Glass House We made these the other night because of my weakness for chicken livers and they were awesome! :) There is a 30 minute chilling time, didn't allow for it in recipe! -- posted by Manami

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

Almond Chip Cheese Ball

Tue, 02 Dec 2008 00:48:23 -0500

I grabbed this from a recipe book at my mother's when I was raiding her cookbook collection. It sounds like it could be good for a party and is a change from the savory cheese balls. The book suggests serving it with ginger snaps and vanilla wafers. Cooking time does not include overnight chilling time. -- posted by Sarah_Jayne

Smoked Salmon Dip

Wed, 03 Dec 2008 22:48:26 -0500

My DH came up with this recipe after much trial and error. This is always a HUGE hit with family and friends. He cooks fresh salmon on the smoker, which makes all the difference in the world. You could also use canned salmon, but I doubt it would be as good. This is a toss as you go recipe, so the measurements aren't exact. We serve it with plain saltine crackers and a slice of canned jalapeno pepper on top. Prep time does not include time to cook the salmon. Cooking time includes chilling time. Yummy! -- posted by FCR Gal

Succulent Shrimp/Prawn Spread (No Bake)

Wed, 03 Dec 2008 23:13:55 -0500

Simple, savory, sweet, spicy (that is up to you)... I can't even guess how many times I have whipped up this quick spread for guests with rave reviews. This is one of my favorite appetizer dishes because it is so easy and has so much flavor. I use my own recipe for cocktail sauce (#287829 Kicked Up Cocktail Sauce) with this recipe but you can also used bottled.. -- posted by CHILI SPICE

Stay Green Avocado Dip

Tue, 09 Dec 2008 21:20:51 -0500

Our favorite way to eat avocado, a smooth dip lovely with carrot sticks or crackers. I like to make this for pot lock meals, and there are never any left overs, even if I started out with 4 Ibs of avocado. -- posted by ElishevaH

Smoked Salmon Cheese Ball

Tue, 30 Dec 2008 01:06:59 -0500

This is a great party appetizer that everyone will enjoy. It's quick and easy to prepare so it's great in a pinch when friends show up unexpectedly. -- posted by Village Cafe

Very Yummy Fig Jam and Cream Cheese Spread or Salad Dressing

Tue, 30 Dec 2008 20:51:51 -0500

My friend Patty's DH gave us a pint of his world-famous Fig Jam. Here is a fast and easy great way to enjoy fig jam when you are tired of English muffins. If you want a spiffy salad the ingredients turn into a fantabulous dressing! Cooking time is chill time. -- posted by Secret Agent

Easy & Delicious Spinach Ranch Dip

Mon, 05 Jan 2009 01:47:07 -0500

Easy to prepare and delicious as a dip or spread. I opt to use lowfat ingredients when possible. -- posted by Chef #1110250

Tapenade

Mon, 05 Jan 2009 23:54:59 -0500

A recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled fish. Use either green or black olives, but whatever you do, don't use pre-pitted olives. Get good quality olives and pit them yourself. You need about 8oz pitted weight. Serve the pate on crisp toasts, grilled potatoes, as a dip with young vegetables or on fish fillets or grilled meat. It keeps for ages in the fridge. -- posted by English_Rose

Honey Nut Spread

Wed, 07 Jan 2009 18:41:49 -0500

Once you've tried this moreish nutty spread, you'll find all sorts of way to use it. Serve the spread on tea-time sandwiches or spread onto scones. -- posted by English_Rose

English Style Pounded Cheese

Sun, 11 Jan 2009 20:11:36 -0500

An old English treat best nibbled long after dinner with dessert wines or strong coffees. This should be served with rustic crackers of bread rusks, and a dessert wine, or a red Port or Sherry. Recipe by Jennifer Low, published in Canadian House and Home, Nov-08 -- posted by Barefoot Beachcomber

Goat Cheese Hummus

Thu, 22 Jan 2009 00:44:16 -0500

This is great for a Gourmet Game Day Party! Healthy and Delicious, hummus is great with crackers, chips or veggies. -- posted by Corrinne J

Dill Pickle Boats

Tue, 10 Feb 2009 11:36:18 -0500

Great for Potluck, family picnics or party get togethers. Very simple for the pickle lover. -- posted by daisygrl64

Landlocked Crab Dip

Sun, 15 Feb 2009 02:58:16 -0500

Fast, easy, and just what we were craving. I'm really bad about measuring seasonings especially when I'm just playing it by ear, so feel free to adjust as needed. -- posted by Mandanagans

Chili Cheese Ball

Thu, 19 Feb 2009 11:28:28 -0500

This cheese ball is great with crackers and it's easy to prepare. Recipe is from Simple and Delicious. -- posted by Lainey6605

Chicken Liver Parfaits

Mon, 23 Feb 2009 13:39:07 -0500

A rustic, but impressive starter for a weekend lunch - spread onto toasted brioche. -- posted by English_Rose

Auld Alliance: Scotch Whisky & French Roquefort Pate

Wed, 25 Feb 2009 12:12:05 -0500

This original simple cheese cream from the historic Overscaig B&B in Sutherland is delicious served as a cream pate for the first course or at the end of a meal as a savoury. From "A Feast of Scotland" by Janet Warren. 'The Auld Alliance' refers to a series of friendship treaties between Scotland and France, first signed in 1295. -- posted by BecR

Honey Cranberry Butter

Sun, 01 Mar 2009 18:22:56 -0500

This is by far the best cranberry butter I have ever had. I just made this to spread on some fresh bread from the oven. I think I may just be in foodie heaven! I use my kitchenaid mixer with the paddle attachment. You can use whatever you want. Frozen cranberries may be used in place of fresh - Chop before thawing. -- posted by Jess4Freedom

Tuna Parmesan Spread

Thu, 05 Mar 2009 16:21:19 -0500

Great for a budget conscious lunch. -- posted by Sue L

Auld Alliance: Potted French Blue Cheese and Scotch Whisky Pate

Sun, 08 Mar 2009 17:36:45 -0400

The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe. Here is a modern version of my Scottish grandmother's recipe for Auld Alliance. I have used Scotch whisky and a lighter French blue cheese, Fourme d'Ambert, instead of the usual Roquefort, which I find very salty. This makes a fabulous appetiser or an alternative cheese course. Choose a blue cheese and Scotch whisky of your choice; blends are better than malts in this recipe. A Potted History! Scotlands most famous connection with Europe was the Auld Alliance with France. First agreed in 1295/6 the Auld Alliance was built on Scotland and Frances shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay as mercenaries in Frances armies and the pick of finest French wines! The preparation time includes the chilling time. -- posted by French Tart

Easy Fresh Guacamole

Tue, 10 Mar 2009 01:26:57 -0400

I got this recipe from my family's Mexican exchange student a few years ago. I added a garlic salt to the recipe but other than that it is all his! I love the fresh taste - fantastic with restaurant - style tortilla chips! All ingredients are approximate - add more or less of the ingredients to your taste. -- posted by Jami Robin

Mini Smoked Salmon Pizzas

Tue, 10 Mar 2009 14:52:00 -0400

Gyoza skins are the Japanese equivalent of wonton wrappers; you'll likely find both in the refrigerated section of the supermarket. If you can't find gyoza skins, substitute round wonton wrappers. They are baked instead of fried! :) Recipe by Julie Grimes Bottcher, Cooking Light Magazine, November, 2006 edition. -- posted by Manami

Herby Fava Bean Picnic Dip

Wed, 11 Mar 2009 23:54:45 -0400

This dip or spread is not just for picnics. It is equally good in the garden or in the kitchen! Serve this with an assortment of fresh, crisp, vegetable crudités and bread sticks. Add thinly sliced salami, crumbled feta and herb-marinated olives and you have a feast. -- posted by English_Rose

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

Zippy Cheese Spread

Mon, 16 Mar 2009 20:02:46 -0400

This spread goes great with bagel chips, crisp bread sticks or crackers. -- posted by Lainey6605

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

Vegetarian Vegan Sweet Butter

Sun, 29 Mar 2009 20:09:05 -0400

If you're like me and prefer to have olive oil over all other oils, You'll love this delightful twist. Use it as an ingredient for many dishes or as a dipping sauce. -- posted by Food for Life - Troy

Chicken Salad

Sun, 26 Apr 2009 20:56:58 -0400

A really good chicken salad to use as a dip for crackers or for sandwiches on any type of bread. It can be customized to your liking easily by types of grapes, nuts, apples you decide to use. I received it from a friend but not sure where it came from before that. Prep time is based on marinating and chilling times. Actual hands on Prep takes approx 30 min. -- posted by Chef #1021773

Can-Can Canapés! Boursin Baguette Bruschetta

Sat, 16 May 2009 10:43:39 -0400

Ooh la la! Let's do the can-can, have our canapés and eat them with wild high-kicking abandon! The full flavour and creamy texture of Boursin cheese makes an ideal ingredient for party nibbles. These bruschetta are quick and easy to prepare and hit the nibbles and aperitifs spot! High kicks and dancing are not compulsory, as you might spill your drink and drop your bruschetta! -- posted by French Tart

Chicken Liver Pate

Tue, 19 May 2009 01:45:15 -0400

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 I decided I could do it. I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge. -- posted by IngridH

Egg, Sour Cream and Caviar Spread

Fri, 22 May 2009 02:05:19 -0400

This puts the luxe in deluxe! From the Woman's Day magazine, 1985. Refrigeration time not included in preparation time. -- posted by Molly53

Goat Cheese Torte

Wed, 17 Jun 2009 13:28:36 -0400

Goat Cheese Torte -- posted by pbrsucks

Nutty Cheese Ball

Fri, 21 Aug 2009 12:07:54 -0400

Found this recipe in my Kitchen Aid mixer manual. I am sure it can be made just as easily without the mixer though. Cooking time is chill time. -- posted by KellyMac6

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

Avocado, Tomato and Feta Cheese Appetizer

Thu, 10 Sep 2009 17:05:38 -0400

This appetizer is pico-de-gallo like in texture, but with a twist of the added feta cheese. It is great served with tortilla chips, pita wedges or crostini. It is meal worthy by serving it atop a bed of romaine or as a filling for a wrap (maybe with some grilled chicken, if you need the meat). This recipe came from a local grocery ad. -- posted by Thumbs

Cilantro Hummus

Mon, 21 Sep 2009 13:43:27 -0400

Hummus is wonderful spread on crackers or chunks of warm bread, or scooped up with toasted pita bread. -- posted by English_Rose

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

Olive Nut Spread

Sun, 04 Oct 2009 01:45:14 -0400

My friend Janet makes this all the time for get-togethers and it always gets devoured quickly -- posted by GingerlyJ

Awesome Party Cheese Ball!

Sun, 04 Oct 2009 01:53:40 -0400

I got this recipe from my mom. I first tried it at her Christmas dinner a few years back. It is a great treat for parties. Lots of people ask for the recipe and it is eaten up so fast, it's good to make two. My family asks me to make it sometimes just for the heck of it. -- posted by CrazyRedHead

Nutty Roasted Garlic Ricotta Spread

Wed, 28 Oct 2009 17:29:51 -0400

Sounds fabulous and placed here for safe keeping. They suggest serving it on toasted slices of baguette that have been rubbed with raw garlic but I have to imagine it would be great with raw veggies too. Recipe from Sauce Magazine, October 2009. -- posted by JanuaryBride

Walnut Spread

Tue, 17 Nov 2009 00:45:17 -0500

Found this recipe in a Swedish food magazine. The spread is easy to make and very nice on freshly baked bread. I have also used it as an appetizer on roasted slices baguette (crostini). -- posted by Chef Dudo

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

Jalapeno Cream Cheese Appetizer

Sat, 05 Dec 2009 12:08:28 -0500

Sweet and spicy dip that's sure to please, I got this recipe from my mother. Make sure that you have a at least 5-7 days to do this as it takes time to marinate. -- posted by Chef #1280523

Pepper-Pecan Dip

Tue, 29 Dec 2009 01:34:25 -0500

This dip is a great combination of nuts, savory cheese, and sweet red pepper jelly. I enjoyed it at my in-law's this Christmas. It's great with wheat thins or other crackers. -- posted by Chef #592481

Fromage Blanc/Farmer's Cheese

Mon, 04 Jan 2010 05:43:53 -0500

swiped off foodwishes.com, reposting for safekeeping. this is on my chef bucket list and i'm so excited i think i'll be making it very soon! actually looks rather easy: curdle milk and drain out whey, ta da! -- posted by spiritussancto

Copycat Olive Garden Spinach Artichoke Dip

Tue, 12 Jan 2010 17:27:07 -0500

If you are here you know how delicious OG's spinach artichoke dip is! Well, you are in luck, this takes that recipe and multiplies it by love. Love, of course is what takes food from ok, to "more please and can I get the recipe?!" I came up with this recipe after a lot of trial and error, and many outings to olive garden for comparison. It's a huge hit any time I make it, and requested at potlucks. -- posted by Got Sauce?

Traditional Potted Spiced Ham for Tea Time by Mrs Beeton

Wed, 13 Jan 2010 15:04:02 -0500

An old-fashioned treat, this is a fabulous way to use up left over ham, although I have also put some freshly cooked ham aside especially for this when I have baked a ham for Christmas, Easter or another special occasion. The ham is finely minced and mixed through with old-fashioned spices and butter, and it keeps for several weeks in a cool place. Another name for this recipe is Potted Meat, and it was VERY popular in Victorian times, although recipes for potted meats (preserved under butter) goes back even further than that historically. Wonderful in sandwiches for the teatime table or for picnics, lunch boxes and festive buffets. This is an adapted recipe from Mrs Beetons Book of Household Management, where she suggests that this is a nice addition for the Breakfast or Luncheon table. Serve with sliced breads of all types, oatcakes, toast, bread rolls, and crackers or with salad, chutneys, mustard and pickles. NB: Use a good cooked ham on the bone for this recipe: the sort carved by hand at the deli and old-fashioned butchers. So called "cooking time" is chill time. -- posted by French Tart

Holiday Cheese Log With Cranberries & Pecans

Tue, 19 Jan 2010 15:58:34 -0500

From the side of the Lucerne Reduced Fat Milk carton "Holiday Cheese Log with Cranberries & Pecans" -- posted by Chef #477754

Herb Chevre Fig Spread

Thu, 28 Jan 2010 15:39:08 -0500

From BHG, with a few changes and adjustments. The original recipe called for walnuts but I'm not a fan so replaced with almonds. Serve with toasted baguette slices or crackers. -- posted by flower7

Turkey and Earl Grey Honey Butter Tea Sandwiches

Sat, 30 Jan 2010 15:35:28 -0500

You don't have to be British to enjoy these wonderful tea-time sandwiches! From about.com. -- posted by BecR

Smoked Salmon Spread With Pears and Horseradish

Fri, 05 Feb 2010 08:38:15 -0500

This is an Austrian version of a smoked salmon spread. Horseradish is very popular in Austria and is used in many dips and sauces. The salmon used in this dish is not Lox, this is slowly smoked Alaskan Sockey and is flaked rather than cut. Enjoy it with some crusty Ciabatta bread and a glass of fruity white wine. -- posted by gemini08