837 spread recipes

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.

Broiled pita crisps with oregano and Parmesan, ready in 10 minutes. Split, spread with butter, season, and broil until golden and crunchy.

Homemade pizza sauce simmered with fresh garlic, grated Parmesan, and Italian herbs into a thick, robust, slightly spicy spread. The from-scratch base that beats any jar.

A fruity recipe that's simple to make and tastes wonderful as a glaze on pot roasts or as a spread for sandwiches.

Liptauer cheese spread with cream cheese, butter, caraway seeds, capers, mustard, and grated onion. A savory Austrian-Hungarian appetizer served with crackers.

Quick sun-dried tomato dip blended smooth in minutes. Tangy Mediterranean spread perfect for vegetables, crackers, and breadsticks with intense tomato flavor.

Fudgy cocoa brownies topped with melted peppermint patties spread into a smooth mint chocolate layer. Double chocolate, double mint, and seriously indulgent.

Roasted vegetable sandwich on French baguette with eggplant, zucchini, summer squash, and red pepper. Lemon-basil yogurt spread, peppery watercress. Vegetarian lunch.

Pear cranberry conserve made with dried pears and fresh cranberries simmered into a thick, ruby-colored spread. Just four ingredients, no pectin needed.

Grilled black bean pizza swaps tomato sauce for a smoky black bean spread, then piles on Monterey Jack, roasted peppers, tomatoes, olives, and pickled jalapeños. A Southwest take on grilled summer pizza.

Buttery crawfish tails, sharp cheddar, and garlic blended into a spicy spread, loaded onto French bread and baked until bubbly. This Louisiana party appetizer vanishes fast.

Nectarine-orange marmalade simmers ground nectarines and oranges with sugar into a glossy, peel-flecked spread. A small-batch summer preserve that yields four half-pints of bright, fragrant jam.

Creamy crab and clam dip with cream cheese and a kick of Tabasco, spread on melba rounds and warmed in the microwave. Ready in 10 minutes for easy party snacking.

Lemon and coconut roulade spread with melted chocolate and rolled with whipped cream and fresh berries. A flourless sponge that's lighter than it looks.

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

Bite-sized crab quiche squares with Gouda, dill, and a press-in shortening crust. Freezer-friendly and perfect for party platters, brunch spreads, or make-ahead entertaining.