Recipezaar: Spreads,Spicy recipes

Taco Bell Quesadillas

Sun, 07 Dec 2003 20:01:57 -0500

I used to love these when I was younger, I could eat two in one sitting! I haven't had fast food in a year or two, but these taste like I remember Taco Bell's quesadillas tasting. I hope you enjoy it as much as I do. -- posted by 89240

Fiery Hot Mustard

Wed, 07 Jan 2004 20:00:14 -0500

This is sooo killer hot! Warning! Five alarm..HOT! WHEW! -- posted by Amie in Arizona

Pico de Gallo: The best by Amoura

Fri, 09 Jan 2004 20:00:37 -0500

A zesty addition for fajitas, chips, and more! -- posted by amoura dora

Jalapeno Cheese Spread

Tue, 13 Jan 2004 19:58:38 -0500

Good game day spread to serve with crackers or chips. Heat is easily adjusted by using more or less jalapenos. -- posted by Hey Jude

Chipotle Butter

Fri, 16 Jan 2004 20:01:18 -0500

Spicy! Try using this on grilled chicken or rubbing some on corn on the cob. If you like spicy popcorn, try melting some of this and pouring it over your next batch. Easy to freeze and use when you need it. Will keep 3-6 months frozen. -- posted by Sue L

Stuffed Endive Spears

Mon, 26 Jan 2004 20:00:12 -0500

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 red onions to the mixture. -- posted by ~Rita~

Tzatziki Cucumber Dipping Sauce

Fri, 06 Feb 2004 19:59:48 -0500

Greek sauce/dip/salad dressing. Serve with vegies,Pitas,or with spicy dishes. -- posted by ~Rita~

Camembert on a Plank

Mon, 16 Feb 2004 20:00:31 -0500

This recipe came from the Beer Can Chicken cookbook by Steven Raichlen. It is absolutely delicious. Perfect for a backyard party. Brie works just as well. -- posted by Normaone

Salsa Verde

Wed, 18 Feb 2004 20:00:00 -0500

Green salsa made with Tomatillos which are little green fruits surrounded with a papery husk. -- posted by ~Rita~

Salsa Baked Goat Cheese

Mon, 23 Feb 2004 20:00:21 -0500

This is wonderful with beer, margarita's, whatever else you're serving. This dip/spread is quick, easy and delectable! -- posted by Tish

Delicious Indian Spicy Chicken Sandwich Filling

Wed, 21 Apr 2004 19:59:19 -0400

Simply wonderful!! This is from Anjali Vellody's Foodcourt column of the Weekend magazine. Hope you enjoy it. -- posted by Charishma Ramchandani

Baigan Bhartha (Eggplant /Aubergine)

Thu, 13 May 2004 19:59:52 -0400

I found this on line. Changed a little bit. Enjoy this spicy, Indian vegetarian eggplant curry dish over rice or with Indian bread. -- posted by ~Rita~

Green Chili Hummus Dip

Fri, 25 Jun 2004 20:00:21 -0400

A little twist on the hummus recipe. The green chilies gives this dip a nice slight kick. This also makes a great sandwich spread. -- posted by ~Rita~

Jeanettes Dump

Mon, 12 Jul 2004 20:00:39 -0400

My Dads partner served this appetizer on my recent trip back home, boy did I ever love this and its so easy. Have already made it a few times with rave reviews. Thanks to Jeanette for sharing. -- posted by Evie*

Buffalo Wing Wrap

Thu, 26 Aug 2004 20:00:11 -0400

This is a little recipe I concocted last night. I love the taste of buffalo wings, and I love tortillas, so I took a little of this, and a little of that. When I make it again, I'll add more buffalo sauce as it wasn't spicy enough for me. -- posted by Nonnie4Two

Spicy Hot Pepper Jelly

Thu, 16 Sep 2004 20:00:04 -0400

I made this for my Husband John. Made it with no food coloring just orange peppers.By all means go ahead and use your favorite peppers and chilies. This makes almost 8 cups. Use any size of jars you like. I make in smaller jars to give away for gifts during the holidays. -- posted by ~Rita~

Roasted Red Pepper and Rosemary Hummus

Tue, 05 Oct 2004 20:00:19 -0400

This recipe has its roots from the Moosewood cookbook (1st generation) but it has been revised and added to so much it barely resembles the original. This recipe receives rants and raves from everyone who tries it, hummus lovers and new initiates alike. Full of flavor, rich in taste and a carefully crafted roller coaster of spices, this is probably one of the best versions of the popular hummus recipe you will ever try! -- posted by Chris Hoekstra

Spicy Bruschetta

Mon, 20 Dec 2004 20:00:15 -0500

I had something similar to this at a party and decided I could do it better with a spicy Cajun flair. -- posted by Lande Hoffman

Haas Kickin' Guacamole

Tue, 28 Dec 2004 20:02:03 -0500

This recipe is one that my aunt gave me, and I have made some modifications. If you don't have peppers, I recomend Dave's Insanity Sauce (added 1 teeny drop at a time to taste). -- posted by Busfault

Two Bean Chipotle Hummus

Sat, 09 Apr 2005 10:41:28 -0400

I created this recipe in an attempt to make a hummus that my husband would like. He doesn't like the texture of chickpeas. The Great Northern beans really make this creamy without the addition of things like additional fat, yogurt, or tofu - all things I've tried and didn't care for. Since the white beans are mild in flavor, the garbanzo bean flavor still comes through just fine. Feel free to adjust the seasonings to get it the way you like it best. I do not add salt when using canned beans, but I probably would add a little bit of sea salt if I were using beans cooked from dry. -- posted by Vino Girl

Cottage Cheese Dip/spread

Wed, 13 Apr 2005 11:52:31 -0400

Quick, very easy dip. Great for parties. Also good as a sandwich spread. For healtier version use low-fat cheese. -- posted by littleturtle

Cheesy Horseradish Sticks

Tue, 19 Apr 2005 16:20:34 -0400

A grown-up version of cream-cheese-stuffed celery sticks. Especially good with a nice cup of coffee or hot tea. -- posted by littleturtle

Easy Mexican Dip

Fri, 22 Apr 2005 20:30:38 -0400

Easy to put together on the spur of the moment with ingredients I normally have at home. There's several Mexican dip recipes here, but I didn't see this one. From Kraft. -- posted by Vino Girl

Cashew Chicken Salad Sandwiches

Wed, 25 May 2005 20:34:21 -0400

Simple and delicious. Refrigerate for a few hours so that flavors blend. I've made this often to rave reviews. Makes 2 sandwiches. -- posted by ejnei

Red-Red Bean Spread

Mon, 13 Jun 2005 18:00:39 -0400

From Cooking Light (June 2005) -- posted by Vino Girl

Creamy Chipotle Chicken Salad

Sun, 26 Jun 2005 11:57:26 -0400

A creamy, tasty chicken salad--but with a bite!!! A simple, but delicious way to put a new spin on chicken salad! A must for Mexican food lovers, although it really wouldn't be classified as "Mexican food." My boyfriend is Mexican & he made this for me. I fell in love all over again!!! -- posted by monlyn75

Roasted Vegetable Hummus

Tue, 02 Aug 2005 11:20:35 -0400

If you love hummus, you will enjoy this version very much. If you don't love hummus, you will still enjoy this sweet, savory dip/spread because the flavor of the roasted onions, peppers and eggplant shines through. You can make this dip ahead of time as it keeps well for several days in the refrigerator, but please bring it to room temperature or warm slightly before serving with pita chips or as a wonderful sandwich spread. -- posted by Geema

Sweet & Spicy Bean Dip

Thu, 06 Oct 2005 19:30:31 -0400

This quick and easy 4 ingredient dip was made with hands on ingredients. So check out those pantries! I'm sure you'll be able to whip this up for unexepected guests in no time. And they give you ohhhs & ahhhs! -- posted by ~Rita~

Shrimp and Crab Crostini

Mon, 12 Dec 2005 22:04:00 -0500

These special hors d'ouevres can be made ahead of time. These are very pretty! Since, the crostini can be made way of ahead of time and stored in an airtight container, the spread can be combined at the last minute. This comes from www.finedinings.com a beautiful site, which is new to me! -- posted by Manami

Roasted Red Peppers and Garbanzo Bean Spread

Wed, 28 Dec 2005 21:10:56 -0500

Serve this delicious recipe with toasted French bread or toasted pita wafers. I can't remember where I found this recipe. Perhaps it was on a vegetarian site. Let chill for 2 to 3 hours, before serving. -- posted by Manami

Wasabi Crab on Green Onion Pancakes

Fri, 30 Dec 2005 09:45:43 -0500

Courtesy of Sandra Lee on foodnetwork.tv. Saw her prepare these and they looked very interesting and different, needless to say very tasty. It was on her episode "Asian Hot & Spicy". Chilling time is an hour. -- posted by Manami

Bedevilled Ham

Sun, 08 Jan 2006 18:24:46 -0500

Extra-toxic way to use up excess ham. Not as hot as it sounds but pretty zippy. I spread it on melba toast as a snack. -- posted by SpicyDoc

Really Good, Almost Fat-Free Burger Topping

Mon, 09 Jan 2006 19:32:41 -0500

I don't remember where I got this recipe, but I've had it for a while. It's a little different from the usual burger toppings, but it's quite tasty. It's also good to use as a dip. -- posted by mainecooncat

Chili Mayo

Fri, 13 Jan 2006 21:59:15 -0500

To be used with my Crispy Fish Tacos, but it would have lots of other applications. This makes a lot of mayo...we used the leftovers to dip baked sweet potato fries the next day. Depending on your taste, you might want to up the chipotles and lime juice. We like things very punchy and flavorful, so I probably at least doubled both. -- posted by spatchcock

Yummilicious Cilantro Garlic Hummus

Wed, 18 Jan 2006 16:15:07 -0500

This is a super easy hummus spread that I just created one night. It's so good I eat it with a spoon! ha ha. It's also good with chips or spread on a sandwich. -- posted by bliss336

Elephant Garlic Butter

Tue, 14 Mar 2006 14:12:16 -0500

Top a baked potato, vegies, bread, crackers or a steak and enjoy this creamy rich butter. Adds an elegant touch to any dish! -- posted by ~Rita~

Egyptian Spiced Carrot Puree

Mon, 01 May 2006 19:25:17 -0400

From Food and Wine. Found in my quest to find some recipes to use my new ready-made harissa spice blend. The recipe can be prepared up to 2 days ahead. Refrigerate the carrots and store the spice mixture at room temperature. Tip: Adding all four teaspoons of harissa to this dip might make it too spicy for you, so mix it in gradually and taste as you go. -- posted by Oolala

Spicy Tomato Spread

Mon, 01 May 2006 19:49:44 -0400

In my search for tasty, low-fat recipes, I found this one in the Chicago Tribune. Serve this at room temperature on warm bread....YUM! -- posted by Hey Jude

Amy's Creamy Jalapeño Pimiento Cheese Spread

Tue, 09 May 2006 16:08:26 -0400

I love good "mini" cheese sandwiches (I couldn't say pimiento as a child). So I wanted something a bit different to take to a game night with my friends. This is what happens when you throw together a combination of a couple of recipes and what's in your fridge. -- posted by Redneck Epicurean

Incredible Guacamole

Thu, 08 Jun 2006 16:12:42 -0400

Delicious, zingy, guacamole with a wonderful roasted flavour. -- posted by JAKunlimited

Peachy Cream Cheese Jalapeno Spread

Tue, 04 Jul 2006 18:06:25 -0400

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 you get there. -- posted by Karen From Colorado

Wasabi Herbed Mayonnaise

Tue, 25 Jul 2006 17:15:48 -0400

Use this as a spread,dip or toss as a dressing for your salad of greens or grilled flake tuna. No need for salt but if you need to try a touch of soy sauce. -- posted by ~Rita~

Robin's Cheese Roll

Tue, 29 Aug 2006 11:42:39 -0400

I got this recipe from my cousin. She used to make them every year for our Christmas "treat" bags. EVERYONE always asked for extras....they are THAT good! Cook time is chilling time. -- posted by Sherrybeth

Tex Mex Cheese Cake

Thu, 31 Aug 2006 15:26:53 -0400

Great to bring this smoking cheese cake to parties because it's made the day before and can travel easily in the spring form pan to be plated at the party! Make copies of the recipe! ;)You'll be asked. -- posted by ~Rita~

Tuna Salad With a Little Kick

Wed, 06 Sep 2006 19:19:43 -0400

This salad is loved by all my family and they ask me to make it every time there is a party. Great on sandwich or crackers. Hope you enjoy it -- posted by PuniM

Simple Spicy Hummus

Wed, 04 Oct 2006 19:22:18 -0400

A spicy twist on traditional hummus. This recipe is especially creamy and is garlicky without being overwhelming. Use as a dip, a spread, or eat it by the spoonful like I do! Gluten-free, soy-free, dairy-free and kosher (pareve). -- posted by What's Cooking?

Hummus With Chipotles & a Hint of Orange

Sat, 14 Oct 2006 17:45:00 -0400

I kicked up my Recipe #51535 Rich, Smooth, & Healthy hummus by adding chipotle in adobo sauce and refreshing orange juice and zest! Serve with toasted pitas. Use as a spread in wraps. Spread on toasted rye topped with ripe tomatoes. Also add diced roasted red peppers if you like. -- posted by ~Rita~

Jalapeno Pimiento Cheese

Sat, 14 Oct 2006 21:23:34 -0400

You can really use this for anything, it makes a great dip or spooned on celery sticks. -- posted by KITTENCAL

Cilantro Canapes

Wed, 18 Oct 2006 20:19:05 -0400

These were the $400 winner for the BH&G magazine's "Looks-Like-You-Fussed" category for Nov. 2006. Please adjust the amount of jalapenos to suit your taste. -- posted by cookiedog

Mary's Almost Hummus

Mon, 15 Jan 2007 15:59:23 -0500

While in Bangkok, my ex & I wanted to make a bean dip like Fool Nabed or Hummus. We did what we could with the ingredients we could find, and this was the wonderful result. Enjoy! -- posted by Schnecke

Curried Cheese Pate

Mon, 29 Jan 2007 20:29:42 -0500

This is THE most fabulous party appetizer. I had this at an after holiday party and it was by far the most requested recipe (my Recipe #163601 was the second!) Be sure to make ahead because it should chill at least 4 hours. -- posted by KelBel

Spicy Baked Party Dip

Sat, 03 Feb 2007 21:48:18 -0500

To save time toast the nuts in advance, if you are serving a crowd prepare two recipes and serve in two separate dishes. Prep time includes toasting nuts. -- posted by KITTENCAL

Spicy Aubergine (Eggplant) and Red Pepper Tapenade - Dip

Wed, 07 Feb 2007 16:16:27 -0500

This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked. -- posted by French Tart

Creole Shrimp Spread

Wed, 14 Mar 2007 22:35:05 -0400

Found on ivillage.com, & food-pro Rori Tovato takes the credit. This is part of a Mardi-Gras party menu that they had. Haven't tried it as yet. -- posted by Manami

Quick & Easy Yummy Sweet Chilli Wrap

Fri, 16 Mar 2007 16:59:25 -0400

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 or party food for guests (see note on how to store). The sauce is also great as a cracker or veg dip! -- posted by Domestic Princess

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

Broccoli and Wasabi Dip

Sun, 22 Apr 2007 14:42:00 -0400

The broccoli gives a bright green dip that doesn't discolour and the wasabi adds a touch of heat. Make this an hour or 2 in advance so that the flavours have time to blend. Serve with crackers or chips. From Jennifer McLagen of Food and Drink. -- posted by ~Leslie~

Asian Mayonnaise

Wed, 23 May 2007 22:59:10 -0400

Another one from the *Living* kitchen & cooks. Remember to bring ALL INGREDIENTS to room temp to ensure success! -- posted by Debber

Chipotle Sour Cream

Wed, 06 Jun 2007 22:59:53 -0400

I needed a simple topping for tacos and didn't have much on hand; this hit the spot! I plan on adding a minced garlic clove the next time around. Use more or less adobo sauce according to how spicy you like it. -- posted by hepcat

Pimento Cheese

Mon, 13 Aug 2007 15:37:06 -0400

I love cheese, so when I was watching a show on the food network and saw this... my mouth watered! It looked delicious! BTW, did I mention that I love cheese?! -- posted by JustLauren

Open-Face Avocado and Goat Cheese Sandwiches

Wed, 05 Sep 2007 13:40:50 -0400

This delicious sandwich was served by Mary Sue Milliken and Susan Feniger during the 1980s at their Los Angeles restaurant City Cafe. First published in Saveur, September, 2007. I served these the other day when "the farmer" a resident's husband who brings us produce from his farm down south. -- posted by Manami

Microwave Layered Pepperoni Pizza Dip

Fri, 14 Sep 2007 11:29:44 -0400

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 completely. This is *very* good. -- posted by KITTENCAL

Spicy Baked Jalapeno Pizza Dip

Tue, 25 Sep 2007 23:09:45 -0400

You may adjust the ingredient amounts to taste, for extreme heat use two jalapenos, 1/2 teaspoon garlic powder may be used in place of fresh --- if desired the pepperoni may be minced or finely chopped and added to the cream cheese mixture --- the complete recipe may be prepared up to 24 hours in advance and refrigerated until ready to bake -- serve this dip hot or warm with tortilla chips or butter crackers, your going to *love* this! :) -- posted by KITTENCAL

Spicy Smoked Salmon Dip

Mon, 08 Oct 2007 22:33:48 -0400

Goes great with herb crackers -- posted by Vicarious Visions

Baked Shrimp Toasts

Fri, 19 Oct 2007 18:20:13 -0400

Deep-fried prawn toast is a favorite Bangkok street food. These are baked; for ease of preparation and a reduced fat content. Make ahead for a flavor-filled evening. A Touch of Thai web site. -- posted by Manami

My Sister's Spicy Cheese Ball

Tue, 30 Oct 2007 00:19:16 -0400

This cheese ball is always a big hit in our family. They also make a nice gift. My cousin made them smaller and gave them to her coworkers last Christmas. -- posted by Dreamer in Ontario

Tv Nachos

Mon, 05 Nov 2007 02:11:39 -0500

This is not an authentic restaurant-caliber nacho recipe by any means - I got it off a can of bean dip when I was in high school before the whole nacho craze really took off. To this day, I will still make a plate or 2 of them for us whilst watching tv, as we usually have most of the ingredients laying around. They are really flavorful and delicious. -- posted by steve in FL

Salami Triangles

Thu, 29 Nov 2007 16:58:12 -0500

I found these for the Cooking Club here at the home but they were too spicy once I read the recipe. Great for last minute company. These are from the kitchen of Nonnie Nardone, Northpole.com. Did not allow for cooling time as each location is different. -- posted by Manami

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

Jalapeno Popper Dip

Wed, 26 Dec 2007 18:36:45 -0500

This is a recipe that was posted by Denise Ramsey on allrecipes.com. I tweaked it a bit. Can be served with tortilla scoops or anything you prefer. Enjoy! -- posted by redz

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

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

Tasty Red Pepper Pesto Dip

Wed, 20 Feb 2008 20:35:55 -0500

Yummy appetizer that is easy to make! It is also very simple to make a tasty lowfat version using light or fat free items! -- posted by Anniepants927

The Best Artichoke Dip Ever

Tue, 25 Mar 2008 00:45:36 -0400

This is from Epicurious and I have a changed it to my liking. It is really good and just a little different. Serve with warm pita bread or nacho chips. Then again, you could just use a spoon !!!! -- posted by pollyw

Chili Cheesecake

Thu, 27 Mar 2008 15:00:28 -0400

A different appetizer that everyone will love! Try fire-roasted chilies in this instead of plain chilies. The recipe comes from Colorado Collage. -- posted by Lvs2Cook

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

Peach Melba Planked Brie

Thu, 05 Jun 2008 18:46:40 -0400

Cedar, Oak and/or Maple planks are increasingly popular use in food preparation. In particular, BBQ Grilling. Personally, I love planking on my barbeque, and do it frequently. This latest presentation is worthy of sharing with all of ZAAR. From the Summer Issue of Its All Fresh, Cedar Planked Brie recipe is guaranteed to kick start any party. Beautiful and colourfully presented with fresh raspberries, apricot preserves and thyme. Before attempting to barbeque with planks, be sure to follow the instructions for preparing the planks. This is imperative, because you dont want a full scale wood fire in your barbeque especially if you are using GAS. Careful use and attention will assure a successfully barbequed dinner from main course to dessert. You will smile proudly, and your guests will love you. Preparing the BBQ Grilling plank: You will require just enough cold water to completely submerge the grilling plank for at least one hourKeep the plank submerged by placing a jar of pickles or a rock on it Follow the safety instructions on plank label for proper usage and handling. Grilling planks cannot normally be reused. One side will be too charred, and you will be really upset with me for not warning you. Serve as an appetizer, or main item for your wine and cheese party. If you are like me, serve it "just because". Preparation time includes pre-heating Barbeque. You will need one BBQ Grilling Plank (oak, maple or cedar) -- posted by TOOLBELT DIVA

Chilli Bean Dip

Tue, 17 Jun 2008 02:57:20 -0400

A fabulous hot dip that tastes great on french bread or corn chips. -- posted by *christie

Garlicky Lima Bean Spread

Tue, 17 Jun 2008 17:03:00 -0400

Use frozen lima beans (10 oz package) if necessary. You can buy roasted garlic in a tube, which makes it easy to squeeze out the amount you want (I prefer roasting my own and then making the paste - more cost efficient.) You can find the tube in the spice section of the supermarket. Cooking Light Magazine, June 2008 edition. -- posted by Manami

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

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

Paula's Black Olive Spread

Mon, 25 Aug 2008 22:37:39 -0400

A specialty passed on to me by a friend! -- posted by ukichix

Crock Pot Artichoke/Jalapeno Cheese Dip - Easy

Mon, 01 Sep 2008 03:16:50 -0400

This is great to have at a potluck or barbecue. I have fixed this several times and have never had one complaint. This is a great recipe to use in a smaller crock pot. Hope you enjoy. -- posted by RedShirt

Sourdough With Jalapeno Cheese Spread

Fri, 26 Sep 2008 18:45:45 -0400

I made a big pot of my chili and had a loaf of homemade sourdough bread leftover from the day before. I wanted something different from the usual garlic bread or corn bread, one typically serves with chili. I opened the fridge and this cheese spread is what I came forth. A wonderful spread, dip and as you'll find out, perfect for spreading on sourdough or French bread and heating under the broiler. -- posted by Humble Bee

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

Velveeta Dirty Dip

Sat, 08 Nov 2008 16:25:24 -0500

This is always a big hit at parties, carry-ins, and football viewings. As a nacho lover I played around with the basic Velveeta salsa recipe and created a yummy variation. You can make this dip as spicy or mild as you prefer by interchanging the ingredients with mild or spicy options. -- posted by JMo12387

Cuatro-Peppered Goat Cheese Log

Fri, 14 Nov 2008 19:23:05 -0500

Easy, quick, and out of the ordinary. One of "Hotter Than Hell"'s yumny appetizers that can be made up to three days before serving. Hotchacha! -- posted by Julie B's Hive

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

Shrimp and Chorizo Flatbreads

Tue, 25 Nov 2008 23:40:37 -0500

Chef Way Garces' recipe found in "Chef Recipes Made Easy" Food & Wine Magazine, August 2006 edition shows us how to use these wonderful pitas in place of the coca dough he would normally use. He also cooks dried garbanzos for the bean puree - we chose a good-quality prepared hummus, fresh shrimp and spicy slices of Spanish chorizo! Serve with a spicy, medium-bodied Tempranillo: 2001 Bodegas Montecillo Crianza. These were great when we made them when we had our mock-elections here at the home, they were very tasty. -- posted by Manami

Middle Eastern Spread With Lentils & Peas

Fri, 13 Feb 2009 17:29:44 -0500

This is a high protein veggie dish that is perfect for pita points -- posted by T in Marin

Feta Baked With Tomato & Oregano

Mon, 16 Feb 2009 01:11:16 -0500

Cooked feta keeps its shape but becomes lovely and spreadable. Serve with warm crusty bread to scoop up the sauce. -- posted by English_Rose

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

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

Chipotle Mayo

Mon, 01 Jun 2009 00:48:51 -0400

I had a craving for Chipotle Mayo and could not find anything in my local grocery store. After peeking at several different types of recipes, I came up with my own variation. Its pretty spicy but my DH and I love it. I thought I would share it and see if anyone else may enjoy it as well. This can be stored for up to a week. I have even used this as a dip! Enjoy! -- posted by Stormshiver

Spicy Tuna Salad Sushi Roll

Sun, 12 Jul 2009 09:37:32 -0400

This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com. -- posted by OwlMonkey

Rossann's Kentucky Beer Cheese

Mon, 13 Jul 2009 15:37:42 -0400

This recipe comes from my stepmom. Beer cheese is a tradition in Kentucky with some of the most famous brands coming from the Central Kentucky region. This recipe is no exception. It uses velveeta unlike the traditional recipe I am use to, but it is much easier than having to blend it forever in the food processor or blender. A must have for any Derby party or tailgate! Serve with crackers, veggies, or potato chips. -- posted by Sccuddlers

Aperitivo De Chorizo Y Cilantro

Wed, 09 Sep 2009 17:43:09 -0400

Savory spanish-influenced appetizer that is perfect as a dip or atop crackers/toast as a spread for dynamite hors d'oeuvres. -- posted by Chevalier Marin

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

Raspberry Chipotle Cream Cheese Appetizer

Mon, 09 Nov 2009 14:36:43 -0500

Simple yet delicious. You must try it; it is surprising how good it tastes. Serve with assorted crackers. -- posted by swissms