Delicious spread for appetizers or a quick snack. I like these best served on club crackers. (The easiest way to chop the olives is in a food processor...
Author: Mama_Jennie
This recipe is from week 17 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Austria is my 17th stop....
Author: GiddyUpGo
I found this recipe on Washingtonpost.com and just made a batch for this weekend's dinner party. It's so delicious that I had to come and post it right...
Author: Grace Lynn
A French tradition, compound butters are made with butter combined with other ingredients. Their buttery flavor pop can take something great to something...
Author: Tess Geer @dmsgrl
My Dad found this recipe and gave it to me. It is inexpensive and DELICIOUS!! My husband and his friends love it so when we have get togethers this is...
Author: Yankees0814
Make and share this Harvest Pumpkin Butter recipe from Food.com.
Author: CoffeeB
After learning how good asparagus is for the body and how well it helps the kidneys. I thought this recipe was an excellent one. It is not cooked so the...
Author: michEgan
Annie swore by Mazola oil... Annie is my mother; Her children all affectionately called her Annie. Eggplant was relatively inexpensive. It was used frequently...
Author: TOOLBELT DIVA
Make and share this Shrimp Appetizer Spread recipe from Food.com.
Author: carolinafan
This is a recipe I made up when I couldn't find one on the site that exactly fit my desires. We have a fresh herb garden, so I used a variety of fresh...
Author: moot0009
There's a large Middle Eastern population in Bayridge Brooklyn and amazing restaurants line the avenues...hummus is served with every dish on the menu...it's...
Author: Gingerbee
These tasty morsels can be made ahead and even frozen to quickly serve company. From The Hors D'Oeuvre Book by C. Castle.
Author: Vicki in CT
I LOVE tea sandwiches. So lady-like, and perfect for an afternoon event, baby or wedding shower, even a cocktail party. These are traditionally served...
Author: Merrie Wold
A rillette is like a coarse pate, really it's a terrine of shredded meat . This is a Gordon Ramsay recipe for the Sunday Times. Delicious spread thickly...
Author: Ferng
This is a good recipe from one of my Eating Well Magazines that want to share here. Hope you enjoy it.
Author: pink cook
Make and share this Super Easy Cream Cheese Chicken Ball recipe from Food.com.
Author: Cindy W.
From Cooking Light magazine. I used light cream cheese, but full fat everything else. Although the recipe stated that the pimientos should be undrained,...
Author: iris5555
This recipe was posted in answer to a message board request. It is from an old cookbook I have (the cover is missing, so I can't tell you which one). Since...
Author: Dee514
Make and share this Yummy Honey Mustard Dipping Sauce recipe from Food.com.
Author: ElizabethKnicely
If you've never liked hummus that's because you only bought that yucky store bought "stuff". Stay away from that and serve this on nice warm crusty bread...
Author: scancan
I got this recipe from Alton Brown's Good Eats on the Food Network. I initially tried it because I thought it was great way to get my family to eat some...
Author: SkysMama
Found this recipe in Taste of Home. Placing here for safe-keeping since I haven't tried yet! I'm thinking it doesn't need the extra olive oil since the...
Author: SPrins
Adapted from Cucina Ebraica, Flavors of the Italian Jewish Kitchen, by Joice Goldstein. Although this spread resembles the traditional Jewish American...
Author: StevenHB
This is a very nice cake recipe and you will be surprised how rich and moist the texture is. This recipe is from one of my friends on Beaver Island,Michigan....
Author: Pat Duran
This recipe is from the Ottawa Citizen. This is a very tasty way to serve goat cheese. Great for parties or for a quiet lunch at home. Cook time is marinating...
Author: Miraklegirl
Make and share this Orange Marmalade Cheese Spread recipe from Food.com.
Author: MarieRynr
This was also posted as a request on the boards. I haven't tried it yet, but plan to when our young peach tree starts producing in the next year or two....
Author: Cindy Lynn
So savory, so smoky, so satisfying, so GOOD! Serve this cheese dip as an appetizer the next time you're hosting a group of friends or family. They are...
Author: Stefanie Wilson
My mother's family is lebanese and we pride ourselves on being able to cook delicious lebanese food. This is a family recipe.
Author: Roses Granddaughter
i made this today from soaked and cooked chickpeas to have on my baked potatoes, you can experiment by adding different spices and flavours liek roasted...
Author: cakeinmyface
This version of homemade boursin reminds me of the black pepper boursin you can buy mixed with the flavor of the regular, although the pepper in their...
Author: PalatablePastime
Another of my fruity marmalade concoctions. With a nice large box of raspberries in my fridge, a bag of frozen mango chunks and a big bag of lemons, this...
Author: Pam Ellingson
My version of island pesto. This tastes great on grilled shrimp, as a sandwich spread. Use it like chutney, pesto, a dip, or a spread.
Author: Kathy228
A staple at any true Derby party in the Blue Grass State, this cheese spread recipe is a bit different from others, as it contains Swiss cheese. I can't...
Author: Treewoman
This is a family recipe that originally came from my Aunt Gloria, a wonderful hostess and great cook. This spread is a little different from ordinary tuna...
Author: WildLime
I found this recipe on the safe.org.nz site and found it too dry - the addition of low fat cream cheese made it just what I wanted - I take it to work...
Author: Moyni
A tasty New England appetizer. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Author: Molly53
This recipe can be made with lowfat or fat-free cream cheese and lowfat or skim milk to lower the calories and fat content. Serve it with crackers or French...
Author: Leslie in Texas
You just can't stop eating this! Think of it as crab-artichoke dip, but with asparagus in place. The asparagus adds texture and color where artichokes...
Author: nomnom
This concoction was made when the peppers were fresh on the Iron Range in MN. Best if canned but sometimes frozen. Great on crackers.
Author: kelly
Stuff this into a whole wheat pita and top with paper thin slices of red onion and crisp lettuce, and you have a great meal! Or spread on French bread...
Author: Sharon123
Make and share this Garlic Tomato Butter recipe from Food.com.
Author: Karin...
I found this wonderful recipe on another site and then modified it a little. There were two recipes there and I chose this one to make because I prefer...
Author: Mimi in Maine