355 spread recipes

Old-fashioned crab-apple butter made with just two ingredients: fresh crabapples and sugar, simmered down into a thick, rosy spread. A Fall preserving classic ready in 30 minutes.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

Beet pesto blends roasted beets and sauteed beet greens with toasted walnuts, garlic, banana pepper, and red onion. Vibrant magenta vegetarian pasta sauce or spread that uses the whole beet, root to leaf.

Classic cucumber sandwiches on whole wheat with buttery layers, white wine vinegar snap, green onion, and fresh dill. Elegant finger food for tea time, ready in an hour.

Grilled fish sandwiches on focaccia with a honey Dijon spread, lemon pepper seasoning, and roasted red pepper. A light, smoky summer sandwich ready in 20 minutes.

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.

Luscious frozen yogurt pie spreads vanilla frozen yogurt over a graham-and-carob crumb crust, freezes solid, and finishes with a drizzle of carob-peanut sauce. A 4-ingredient no-bake freezer dessert.

Flour tortillas spread with a SPAM and cream cheese filling flavored with fresh dill and green onions, then rolled up with cucumber, sunflower seeds, and sprouts. A no-cook wrap that's great for lunches and picnics.

A tangy, jewel-toned tomato aspic loaded with crunchy celery, green peppers, and green beans. This vintage molded salad brings old-school Southern charm to any potluck or holiday spread.

Super cheese pizza sauce: a herb-loaded tomato paste base with oregano, marjoram, garlic and onion. Spread on crust, layer with mozzarella and parmesan, and bake at 450F for 8 minutes.

Open-faced strawberry cream cheese sandwiches with lemon zest and chopped nuts. A fresh, no-cook spread for tea sandwiches, crackers, or light snacking.

Fresh avocado filling with serrano chiles, cilantro, lime, and white onion makes a chunky, zesty spread for sandwiches, tacos, and wraps. No cooking required.

Eight creative peanut butter sandwich spreads featuring figs, banana, apple, raisins, tahini, cheddar, tofu, and more. Cold-pack lunchbox fillings beyond the basic PB&J.

Three-ingredient raspberry butter made with crushed fresh raspberries, softened butter, and a touch of sugar. Spread it on warm toast, pancakes, or scones.

Homemade ripe plum jelly made with liquid pectin and fully ripened fruit for a deep, sweet spread that sets beautifully every time. A classic preserving recipe with just five ingredients.

Mock raspberry jam made from green tomatoes, sugar, and raspberry Jello. Just three ingredients, 20 minutes of boiling, and you have a sweet, fruity spread that tastes surprisingly like the real thing.