305 spread recipes

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

Crunchy cream cheese veggie spread with grated carrots, radishes, chopped nuts, onion, and green pepper. A versatile no-cook spread for sandwiches, crackers, or lettuce rollups.

Roasted red pepper spread made with just peppers, garlic, olive oil, whole wheat bread, and salt. Smooth, smoky, and perfect on crackers or toasted bread as an appetizer.

Roasted eggplant and yogurt spread, garlic-studded and perfumed with thyme and oregano, blended creamy with olive oil and a squeeze of lemon. A tangy, herby Mediterranean dip for pita, crackers, or toasted bread.

South Indian eggplant dip with tempered mustard seeds, cumin, tamarind, and fresh coconut. A smoky, tangy spread with roasted eggplant pureed with ground spice masala.

Shrimp and spicy black bean spread on crackers with jalapeño, lime, garlic, and cilantro. Easy make-ahead party appetizer from the pantry.

Goat cheese rolled in salted sunflower seeds, drizzled with honey, and topped with fresh berries. This stunning no-cook appetizer takes 10 minutes and wows every crowd.

Condimento Pugliese: roasted red pepper spread with olive oil and red pepper flakes. A chunky Italian condiment for crostini, pasta, or bruschetta. Five ingredients, no cook.

Two-ingredient fruit butter made from dried apricots simmered in water and pureed smooth. No sugar, no pectin, no canning needed. Just dried fruit and water.

Puff pastry twists filled with kalamata olive spread, sun-dried tomato, feta, and fresh parsley. A 30-minute flaky Mediterranean appetizer that bakes up golden and crisp, ready for wine and a crowd.

Easy peach rhubarb refrigerator jam made with fresh rhubarb, canned peach pie filling, and a packet of orange gelatin. No pectin, no canning. Spreads bright on toast or biscuits.

Cherry jam simmers pitted sweet cherries with sugar into a thick, glossy preserve in just two ingredients. A classic small-batch summer canning project, no commercial pectin needed.

Microwave pumpkin butter cooks in 8 minutes with brown sugar and a 5-spice warm blend of allspice, ginger, cloves, nutmeg, and cinnamon. A fall spread for toast, biscuits, or pancakes.

My 14 year old said "pretty good" much better than a plain ham sandwich.

Red tomato preserves made the old-fashioned way: whole peeled tomatoes steeped overnight in sugar, then simmered with thinly sliced lemon until the syrup runs clear and thick. A vintage canning classic.