361 spread recipes

Caper sandwich butter: two ingredients, five minutes. Unsalted butter blended with finely chopped capers for a briny, savory spread that upgrades any sandwich or open-faced toast.

Shallot sandwich butter blends softened unsalted butter with finely chopped shallots into a savory, spreadable compound butter for tea sandwiches and steaks. Two ingredients, five minutes flat.

Sugar-free cinnamon shaker mix made with just sugar substitute and ground cinnamon. A zero-calorie topping for toast, oatmeal, fruit, and desserts.

Tarragon sandwich butter made with unsalted butter and dried tarragon rubbed to a fine powder. Two ingredients that transform ordinary sandwiches into something French bistro-worthy.

Deluxe Twists with Kalamata Olive and SunDried Tomato Spread

A quick warm herb butter dip: melted butter stirred with fresh herbs for dunking seafood, bread or steamed vegetables. Five minutes to a simple, savory dipping butter.

Two-ingredient horseradish butter made from unsalted butter and freshly grated horseradish root. A sharp, peppery compound butter spread for roast beef sandwiches, steaks, and hearty bread.

Three-ingredient Vidalia onion butter with garlic powder. A savory compound butter spread for bread, corn, steak, or baked potatoes that keeps for days.

Make your own tasty dill mustard with this simple recipe that's easy to follow and understand.

Shrimp butter spread made with finely chopped shrimp blended into unsalted butter. A rich, savory compound butter for sandwiches, toast, and seafood dishes.

Roasted eggplant tahini pate with garam masala, shallots, garlic, and lemon. A creamy, smoky spread served with pita bread. Vegan and naturally gluten-free.

An easy to prepare mustard that is good with sausage, cold cuts, or as an accompaniment to an English plowman's lunch of cheese, bread, pickled onions, and radishes.

Maple cinnamon compound butter with vanilla and a touch of salt. A no-cook spread for pancakes, waffles, biscuits, and warm toast.

Cheddar butter blended with hot sauce for a sharp, spicy compound butter. Four ingredients, one food processor, and ten minutes. Spread on bread, corn, or baked potatoes.

Garlic sandwich butter made from unsalted butter and mashed raw garlic. Two ingredients, five minutes, and your garlic bread will never be the same.

Traditional English mustard made with just two ingredients: dry mustard powder and cold water mixed into a smooth paste. Cold water is key because heat kills the enzymes that give English mustard its fierce bite.