91 cheese spread recipes

This simplest of pesto recipes becomes an easy and delicious cracker spread by adding softened cream cheese.

Celebrate Canada Day in a style sure to impress family and friends. Mildly garlicky and creamy cheese spread. Perfect when paired with our Maple Leaf crackers.

Packed with orange flavor, slight sweet works perfectly on zucchini bread or on a bagel.

Creamy cheese spread with toasted walnuts, lemon, and green onion. A 5-minute appetizer perfect with pumpernickel or whole wheat crackers for effortless entertaining.

With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.

Obatzda, the classic Bavarian beer cheese spread with ripe Camembert, cream cheese, butter, and caraway seeds. Rustic, pungent, and ready in 10 minutes. A beer garden staple.

No-cook cheese and herb spread with cheddar, chives, parsley, and garlic blended with low-fat soft cheese and yogurt. Freezes for up to 3 months. Ready in 10 minutes.

Kill your hunger with this delicious cheese spread that is perfect for sandwiches or crackers.

Orange yogurt cheese spread made with nonfat yogurt cheese, fresh orange juice, and orange zest. A light, citrusy spread for bagels, toast, or pancakes that doubles as a fruit dip.

Sweet and creamy, this spread works well on zucchini bread or even a bagel.

Crunchy cream cheese veggie spread with grated carrots, radishes, chopped nuts, onion, and green pepper. A versatile no-cook spread for sandwiches, crackers, or lettuce rollups.

Slight sweet with fresh clean flavor from lemon zest and a bit of kick from ground ginger. Perfect for spreading onto zucchini 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.

Sweetness from maple syrup and the warmth of cinnamon. Perfect spreading onto a cinnamon raison bagel or zucchini bread.

Deluxe Twists with Kalamata Olive and SunDried Tomato Spread

Traditional English mustard made with just two ingredients: dry mustard powder and cold water mixed into a smooth paste. Cold water is key because heat kills the enzymes that give English mustard its fierce bite.