355 spread recipes

Plum conserve with oranges and walnuts: a rich, old-fashioned preserve of plums and whole ground oranges simmered with raisins and sugar, studded with walnuts. A nutty, jammy spread for toast and cheese.

Peanut butter candy sandwich blends peanut butter and corn syrup spread on bread for a sweet, sticky three-ingredient snack. Throwback pantry sandwich for kids and quick lunches.

Dairy-free tofu cream cheese flavored with lime juice, dill, and caraway seeds. Just blend until smooth and spread on bread or baked potatoes. Vegan, high-protein, and ready in minutes.

Roasted eggplant caviar dip with fresh tomatoes, garlic, basil, and a splash of soy sauce. A smoky, rustic Middle Eastern-style spread for pita or crackers.

An easy lamb canape: crisp celery-seed toast strips spread with a quick cooked-lamb-and-mayonnaise mixture and topped with pimiento. A smart, retro party bite for using up leftover roast lamb.

Four-ingredient peanut butter and orange sandwich filling sweetened with honey. A no-cook lunchbox spread with bright citrus chunks that brings something fresh to the PB&J game.

Sandwiches glace: vintage party canape with rye bread, smoked ham, sour cream cheddar spread, and a gelatin-mayonnaise glaze. A mid-century tea-party classic.

Roasted garlic bulbs with rosemary and bay leaves served alongside a spiced goat cheese spread with coriander and fresh chili. A stunning British-style appetizer.

Southern pimiento cheese sandwiches with sharp New York cheddar, mashed pimientos, cayenne, and Worcestershire. Hand-grated cheese makes all the difference in this classic spread.

Low-fat Dutch apple cake spreads a thin, biscuit-like batter under overlapping cinnamon-sugar apples. Egg whites and skim milk keep it light, more fruit than cake in every slice.

Classic British sherry trifle layered with jam-spread sponge cake, raspberries, bananas, homemade egg custard, whipped cream, and toasted almonds. A make-ahead showpiece that chills for hours.

Corn tortillas fried crispy flat, spread with refried beans, loaded with sharp cheddar, and broiled until bubbly. Topped with cool shredded lettuce and fresh tomato for the real-deal Tex-Mex chalupa experience.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

Plains peach honey: a thick, clear old-fashioned Southern peach spread made with just two ingredients, ripe peaches and brown sugar. No pectin, no lemon, pure peach flavor.