828 spread recipes

Best antipasto is a big-batch homemade relish of cauliflower, green beans, peppers, mushrooms, olives, tuna, and anchovies in a tangy tomato-vinegar base. Spoon it onto crackers for a make-ahead party and holiday spread.

Fairfax chocolate icing made with unsweetened and semi-sweet chocolate, melted marshmallows, and butter. A glossy, fudgy frosting that spreads thick and sets with a soft bite.

BLT pizza on an Italian bread shell spread with mayo, layered with Roma tomatoes, mozzarella, and crispy bacon, then topped with fresh romaine. Ready in 20 minutes for a quick weeknight dinner.

Hot three pepper relish made with sweet bell peppers, apple cider vinegar, and pectin for a thick, jam-like spread. A sweet-hot condiment that's perfect for canning and gift giving.

Rumaki pate blends chicken livers with butter, soy sauce, nutmeg, and dry mustard, then folds in chopped water chestnuts and crumbled bacon. A retro appetizer spread with crunch in every bite.

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.

Pear honey is a Southern-style fruit spread made from ground pears, apples, and orange cooked down with sugar until thick and golden. No actual honey needed.

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.

Spicy coconut peanut sauce with garlic, lime, and chili peppers ready in just 15 minutes. Drizzle over grilled chicken, fish, or lamb, or use as a bold vegetable dip for your next party spread.

Mealie bread: a South African steamed corn bread made with fresh corn, cooked in a covered basin set in boiling water until dense and moist. Sliced and spread with butter, served hot or cold.

Creamy red pepper and chickpea dip blended smooth like hummus. Easy Mediterranean spread with roasted peppers, chickpeas, and olive oil for healthy snacking.

Liptauer cheese spread with cream cheese, butter, anchovies, capers, and caraway seeds. A bold Austrian appetizer that chills overnight for the deepest flavor.

Mandarin orange topped sugar cookies with a sweet cream cheese and honey spread. Five ingredients, refrigerated cookie dough shortcut, ready in 30 minutes.

Cravatta with asparagus spears wrapped in ham, spread with shallot-mustard cream sauce, and baked with Fontina and Parmesan until bubbly and golden.

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.