Spreads/9 recipes

An easy to prep quiche with canned tuna. Sometimes easy is good.

Creamy and tasty peanut sauce can be used in most of your Asian noodle and recipes. Using it as a dip or spread when you prepare wraps is also absolutely delightful.

Easy to make and tastes delicious. A great pie for a party.

Asparagus and bacon are a match made in heaven. Baked into a quiche it's prefect for a Sunday brunch. Quite easy to prepare if you use a ready made pie shell.

Quick and easy to make, light, tasty and crispy. Serve with sour cream, salsa or guacamole.

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.

This is a great appetizer, the beets are delicious and easier to prepare, and I used more garlic too, very yummmy.

With a fresh berry filling accented with a hint of lemon, this crunchy-topped pie satifies lovers of both pies and fruit crisps.

This may be one of the most exceptional souffles you'll ever serve. The beet color spreads upward from the bottom layer, creating a rosy hue throughout.

Spread with a thin layer of tomato sauce or pizza sauce, topped with broccoli florets, olives, mushrooms and a few other veggies. Feel free to add cheddar cheese on top of the sauce before you add the toppings. The cheese-free version tastes delicious as well, without cheese we call it a flatbread.

This is my favorite pumpkin pie recipe! I found it years ago, and recently lost it in a move. I was joyous to find it again! I encourage everyone to use fresh pumpkin, just cut into large chunks, steam, then scoop out of peel, easy!

Maple leaf crackers that a perfect for Canada Day. These small maple leaves are so flavorful. They are so easy to be addicted especially have them with some Canadian cheddar or try our Canadian Garlic Cheese Spread recipe.

Delicious key lime pie, make it at home and enjoy it at any time even if you are not in the Keys.

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.

Use phyllo pastry as the crust, place sauteed mushrooms with thyme at the bottom, then spread the mixture of cheddar and sour cream on top. Let these cute little tarts puff up and become golden-brown in the oven, absolutely delicious.

This was the best pie that I have ever made and I have made quite a few. It taste like the most decadent dessert ever.