385 crocker recipes

Fish and crawfish mold: a creamy Louisiana-style cold seafood spread blending cooked fish, crawfish tails, cream cheese, wine, and hot sauce. Make ahead, serve on crackers at your next cocktail party.

Mushroom pate with a pound of sauteed mushrooms, dry vermouth, Parmesan, sour cream, and toasted pecans. A rich, earthy spread for crackers and crostini.

Italian-style hot fish pickle made from canned tuna, salmon, or anchovy mashed with white wine, vinegar, olive oil, garlic, and Mediterranean herbs. A bold spread for crackers, crostini, or pasta.

Brandied cheddar spread blends sharp aged cheddar with brandy, butter, and cream for a smooth, boozy cocktail spread. Hints of nutmeg and cayenne add warmth. Makes about two cups for crackers.

Two-ingredient mango cream dip made with cream cheese and mango chutney. A sweet, tangy, and spiced dip that works with fruit, crackers, or as a spread for chicken sandwiches.

Shrimp spread with chopped cooked shrimp, cream cheese, horseradish, Worcestershire sauce, and lemon juice. A tangy, no-cook appetizer spread for crackers and vegetables.

Smoked mackerel cheese log blended with cream cheese, horseradish, lemon, and celery, rolled in crushed almonds and parsley. A Maritime Canadian appetizer for crackers.

Raw mushroom dip with whipped cream cheese, fresh chopped mushrooms, onion, and parsley. A no-cook appetizer spread for crackers or open-faced sandwiches.

Pecan cheese crisps made with sharp cheddar, dry mustard, and cayenne. A slice-and-bake savory cracker that makes 84 crispy, cheese-packed rounds.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Cold seafood dip built on the surprise of sea cucumber, blended into a fluffy mix of cream cheese and whipped heavy cream. Three ingredients, served chilled with potato chips or crackers.

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.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Vegan mushroom spread made with sauteed leeks, garlic, oregano, and a hit of horseradish, pureed smooth. A savory appetizer for crackers, crostini, or turnover filling.

Louse Ma Thoom is a Lebanese mushroom and almond pate: earthy sauteed mushrooms, garlic and thyme ground with toasted almonds into a rich, vegan spread for crackers, pita and crusty bread. A meatless meze star.

Cheese log blends sharp New York cheddar, pimento cheese, and cream cheese with garlic, Worcestershire, and red pepper, rolled in paprika. Old-school holiday appetizer for crackers.