837 spread recipes

Bay Head cream cheese spread with curry powder and garlic, mounded and topped with sweet Chinese duck sauce. A 5-minute cocktail party appetizer with surprising sweet-savory complexity.

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.

Roquefort and cream cheese chicken spread with sour cream, cayenne, and hot sauce. A bold, tangy appetizer ready in 10 minutes flat.

Delicious White Bean and Herb Sandwich Spread recipe

Puff pastry twists filled with kalamata olive spread, sun-dried tomato, feta, and fresh parsley. A 30-minute flaky Mediterranean appetizer that bakes up golden and crisp, ready for wine and a crowd.

Fresh homemade safflower mayonnaise whipped up in the blender from egg, Dijon, lemon and red wine vinegar, with light safflower oil drizzled in for a silky, tangy spread. Ready in minutes and far better than store-bought.

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.

Aqua Aerobics regular, Norma Koob, has submitted this delicious appetizer recipe!

Microwave pumpkin butter cooks in 8 minutes with brown sugar and a 5-spice warm blend of allspice, ginger, cloves, nutmeg, and cinnamon. A fall spread for toast, biscuits, or pancakes.

Quick, easy and tasty, we spread it over our sandwich bread when we make sandwiches, and it never lets us disappointed.

My 14 year old said "pretty good" much better than a plain ham sandwich.

Red tomato preserves made the old-fashioned way: whole peeled tomatoes steeped overnight in sugar, then simmered with thinly sliced lemon until the syrup runs clear and thick. A vintage canning classic.