359 spread recipes

Creamy vegan tempeh party spread with tahini, black olives, cumin, and turmeric, shaped into a ball and served with crackers or veggies. A high-protein, make-ahead appetizer that's a plant-based spin on a cheese ball.

Gingered tofu peanut spread with fresh ginger, garlic, tamari, and natural peanut butter pureed into a creamy vegan sandwich spread. No cooking required, ready in 10 minutes.

South Indian eggplant dip with tempered mustard seeds, cumin, tamarind, and fresh coconut. A smoky, tangy spread with roasted eggplant pureed with ground spice masala.

Indian lentil sandwich spread mashes cooked lentils with coriander, cumin, turmeric, ginger, and garlic for a high-protein, low-fat vegan filling. Ready in 10 minutes.

Peanut butter breakfast spread with honey and chopped dried fruit. A 3-ingredient pantry mix that turns plain toast into a high-protein, kid-friendly morning meal.

Roasted eggplant and yogurt spread, garlic-studded and perfumed with thyme and oregano, blended creamy with olive oil and a squeeze of lemon. A tangy, herby Mediterranean dip for pita, crackers, or toasted bread.

Goat cheese rolled in salted sunflower seeds, drizzled with honey, and topped with fresh berries. This stunning no-cook appetizer takes 10 minutes and wows every crowd.

Shrimp and spicy black bean spread on crackers with jalapeño, lime, garlic, and cilantro. Easy make-ahead party appetizer from the pantry.

Be a part of India's culture with this tasty spread that can make a scrumptious sandwich you will remember.

Condimento Pugliese: roasted red pepper spread with olive oil and red pepper flakes. A chunky Italian condiment for crostini, pasta, or bruschetta. Five ingredients, no cook.

Two-ingredient fruit butter made from dried apricots simmered in water and pureed smooth. No sugar, no pectin, no canning needed. Just dried fruit and water.

A quick and easy way to use up your leftover by making this delicious spread.

Vegan broccoli sprout and tofu spread with miso, tahini, and lemon on whole wheat toast. A nutrient-packed open-face sandwich ready in 10 minutes.

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

Easy peach rhubarb refrigerator jam made with fresh rhubarb, canned peach pie filling, and a packet of orange gelatin. No pectin, no canning. Spreads bright on toast or biscuits.

Cherry jam simmers pitted sweet cherries with sugar into a thick, glossy preserve in just two ingredients. A classic small-batch summer canning project, no commercial pectin needed.