All recipes » Dips & spreads
Brie in Puff Pastry with Blackberry and Rosemary by fitnspicyA new twist on the traditional Brie in Puff Pastry |
1 vote
4616 views
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Mom’s Deviled Ham Spread / Sandwich Filling by Salad FoodieNo one will complain about the leftovers from the holiday ham when it shows up next day as a dip or spread for snacks, or as a sandwich filling. This is a throwback recipe from my childhood! Mom made this for picnics and we all loved it. Here’s a close rendition with some tweaks of my own. Just remember to mince everything fine so… |
4 votes
7193 views
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Beet Ketchup by agestagaSimple and wholesome beet "ketchup" contains no sugar and can be used as a spread for just about anything. Photo is courtesy of Aramark. |
1 vote
406 views
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Quick and Easy Avocado Dip by Sherwin FadenI make this avocado dip often and serve with chips. I often serve a spicy salsa separately. The avocado dip is very light and refreshing. As there are only three ingredients in the recipe, the choice of tomato is very important. Tartness is controlled by how much lime juice you put in. |
1 vote
8361 views
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Sesame Butter Dip with Vegetable Sticks by Tomer TrevesNeed a quick vegi appetizer? This is a wonderful and original dip based on sesame butter, rich in nutritional benefits and nutty flavor. Fast, healthy, yummy! |
1 vote
8506 views
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The BEST Skinny Ranch Dressing (3 ingredients) by Skinny Kitchen with Nancy FoxI’m so excited to share this NEW 3 ingredient dressing! Your search is over…This is the most amazing, easy to make, skinny ranch dressing!!! It taste just as good as any high fat dressing but with a fraction of the fat and calories. Each 2 tablespoons serving has just 30 calories, 1.8 grams of fat and 1 Weight Watchers POINTS PLUS. So… |
1 vote
6204 views
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Roasted Red Pepper & Feta Dip by Amos MillerStill snowed in and entertaining the stranded! So I tried another Ellie Krieger recipe for a game day or appetizer dip option. Even though Ellie is a registered dietician and a very dedicated health nut, I still like her recipes! Anyway, I love roasted sweet peppers and, having 3 reds on hand, some crumbled feta cheese and a lemon I… |
3 votes
12780 views
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Hummus by Frosted FlakerThis is a great snack for any time of year. I personally serve it with Kalamata olives and sometimes even diced cucumber and/or bell pepper. Keep in mind that after blending, fine-tuning the mixture with slightly more tahini and/or lemon juice is often needed (see step 3). As a footnote, tahini is what gives the hummus its creamy… |
4 votes
9489 views
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Hummus by Annette VlahosThis is very quick to make and lasts for a week in the refrigerator. It's great alone with pita bread or use it in the Mediterranean Layered Spread recipe on this website! Recipe is adapted from The Barefoot Contessa Cookbook |
3 votes
17647 views
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7 Layer Taco Dip by Chef SmithPerfect for any party! The multiple servings is excellent for several people or prep the items and store separately to whip up a bigger protion for a lunch! |
2 votes
8455 views
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Vino Cotto Hot Pepper Jam by Deena MontilloA vincotto gourmet treat that's easy to make, versatile, and delicious with or without red pepper. Great with crackers and cheese, toast, English muffins, bagels, and more! |
1 vote
3440 views
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Hot Pizza Dip by Schnoodle SoupPiping cheese, marinara and delicious toppings make this a must have for any football gathering! |
3 votes
3727 views
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Crab Dip with Bacon and Fontina Cheese by Chef ChuckDecadent and delicious! |
1 vote
4780 views
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Mexican Beans by Spicie FoodieFrijoles,Beans are an essential part of Mexican food, I remember when I was growing up my Mom always had a pot on the stove or ready made in the refrigerator for our weekly meals. If you want to make good Mexican food you should learn how to make simple beans to work with that you can later add other ingredients or spices to. Although… |
2 votes
5055 views
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Shrimps Rillettes by Robert-Gilles MartineauRillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.… |
2 votes
1797 views
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