Being from So California originally I had never heard of pimento cheese. Once I tasted it I was hooked. But....way too many calories for me to have it...
Author: susandoeshair
I make this spread as part of a tapas platter, and it always disappears. I use all kinds of olives, including Kalamata, Nicoise, garlic stuffed, Manzanillas,...
Author: CookinCowgirl
This is served as an appetizer. It's really very good. Everytime I make it, either for the office or a family gathering, it disappears quickly!!
Author: babygirl65
Make and share this Jan's - Diane's Cream Cheese and Beef Spread recipe from Food.com.
Author: JRuiz
Make and share this Blue Cheese-Shallot Butter recipe from Food.com.
Author: Nimz_
This is made with a variety of goat's cheese or milk cheeses depending on what you can find. Put it on French bread and serve with tomatoes.
Author: morgainegeiser
My mother absolutely loved this caponatina (or caponata - I believe the distinction is in how finely you chop the components), Although she became disabled,...
Author: JackieOhNo
Modified from an Atlanta Journal-Constitution (AJC.com) online What's For Dinner recipe, made famous by Ann Sprague of Smyrna, who got the recipe from...
Author: KerfuffleUponWincle
Putting this recipe here for safe keeping. Found through Whistle Stop Cafe Cookbook. Looks a little different than the other recipes posted and sounds...
Author: Julie Tremmel
This is great served with crackers, as a veggie dip, or with rounds of french bread. Obtained form the AHA Low-fat, low-cholesterol cookbook.
Author: Hadice
A delicious veg*n pate made in B.C. comes from Hornby Island Pate Co. This is my version, inspired by their Herb variety. It's super easy to make, very...
Author: magpie diner
This dip is super easy to make, and is great with veggies, beer bread, crackers, or on sandwiches. You can make it up to a couple days in advance.
Author: bungalowten
Whipped this up tonight since we have been a bit vegetable deficient lately. I LOVE hummus, as does my fiancé, so I thought this would be perfect. It...
Author: spatchcock
This pesto is delicious!! It can be used on pasta, spread on crackers and grilled chicken/fish, on pizza, calzones, and many other uses.
Author: Kimke
A friend gave me this recipe about 10 years ago. I tweaked it a little. It's always a hit when I make it for special occasions and parties. I always double...
Author: Cheryl DeQuattro
This is wonderful spread generously over a warm whole wheat pita or as a dip for veggies or pita chips. From a May 1982 issue of Bon Appetit in the "New...
Author: Leslie in Texas
A savory party favorite for crackers. Good with wine. Prep time is including the roasting of garlic...the cook time is the chill time.
Author: LiisaN
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...
Author: blucoat
My friend Jackie made this for a holiday party last year and everyone scarfed it down. I think the Swiss cheese sets it apart from the other artichoke...
Author: St. Louie Suzie
So easy to make and so tasty - recipe by Mrs. Dash®, tweaking by Bergy. The color contrast between the avocado & the tomato is lovely. Do not mash the...
Author: Bergy
My dad and younger brother love this tartar sauce. They use it on everything!
Author: Char Lowry
For colour, you could also include 1 tsp (5 mL) pink peppercorns. Great if you cut slices off to place on steaks as soon as they come off the grill. From...
Author: Leslie
Make and share this Chicken Liver and Chestnut Parfait recipe from Food.com.
Author: Sackville
I tried out some other mascarpone substitute recipes but thought the cream cheese taste was overwhelming. I created this for a version of tiramisu I was...
Author: Hungry
This easy spread is great for parties. Impress everyone. Tastes great with crackers or french bread.
Author: Kimke
Make and share this Tuna Spread With Capers recipe from Food.com.
Author: dawnie2u
Much better than store bought! Once you try this you will never look back. Add more tahini to your liking, up to 1/4 cup. Flavor variations below.
Author: c.walsh
Found this one in the "Fix-It and Forget It" cookbook and I am posting for safekeeping. I haven't tried it and I can tell that I am going to have to adjust...
Author: PSU Lioness
I got this from the Keebler website. I think it sounds delicious served as an appetizer for Thanksgiving
Author: Little Bee
I love Chutney but it is expensive to buy. Apples are plentiful and cheap in Nova Scotia (and many other locations) so I like to make this one to accompany...
Author: GuarGum
An easy appetizer from Bon Appetit, November 2000. We usually add some Cajun seasoning, chili powder, or Tabasco for a little more of a kick. We also discovered...
Author: lazyme
Make and share this Buffalo Chicken Spread recipe from Food.com.
Author: bmclanahan
I went through a phase in preschool where this spread was all I would eat for lunch. so my mom begged the recipe off the preschool cook and made it for...
Author: GingerlyJ
ZWT7, Italy. Roasting garlic turns its flavour soft and mellow and perfect for enjoying on its own. Any leftover oil can be filtered and reserved. An addictively...
Author: UmmBinat
Simple and delicious. Refrigerate for a few hours so that flavors blend. I've made this often to rave reviews. Makes 2 sandwiches.
Author: ejnei
Found this delicious-sounding recipe in "The Spirit of Christmas" cookbook. This spread is served with gingersnaps. Yum! Note: Read serving instructions...
Author: DailyInspiration
If you lived or visited the Washington DC area in the 50's, 60's or 70's you probably had a Mo Burger or knew someone who did. The owner said they always...
Author: Ceezie
This recipe is posted for the ZWT and is adapted from the book "Quick and Healthy "Recipes and Ideas". I like this recipe because it's a lighter version...
Author: kiwidutch
We host a big open house at Christmas, as well as church socials, football parties and unexpected invasions of hungry teenagers through the year. This...
Author: T.O.M.
Don't let the name throw you off, this is a great appetizer spread. This recipe is from a customer who brings one every year for our holiday open house....
Author: Nicole Brummett
We love this in our family and now we make it for the residents here at the home. They usually eat it is a side. This was originally from Ina Garten, Barefoot...
Author: Manami
CAUTION: YOU MIGHT EAT THIS ENTIRE DISH BY YOURSELF! It is the creamiest, cheesiest crab artichoke dip I have ever made. You can cheat and buy the Alfredo...
Author: Chef Florida Janie