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Take a Dip and Enjoy the Spread! - 249 recipes

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You’ve been eating spinach artichoke dip wrong your whole life

  • 12 frozen dinner roll dough balls
  • 8 ounces cream cheese, softned
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Romano cheese, grated
  • 1/2 cup Mozzarella cheese, shredded
  • 1/4 cup sour cream
  • 1 14 ounce can (1 1/2 cups) artichoke hearts, drained and chopped
  • 3/4 cup frozen Spinach, chopped, thawed and drained of excess water
  • 2 cloves garlic, chopped
  • 1 teaspoon basil
  • 1/2 teaspoon crushed red pepper flakes
  • Olive oil
4.4/5 (10 Votes)

By

This is not be confused with Chevre Cheese, which is a cheese made from goat's milk

  • 1 package cream cheese, softened
  • 1 stick unsalted butter, softened
  • 1/4 onion, grated
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika (I used Hungarian Sweet)
4.5/5 (2 Votes)

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Make your own homemade salsa verde and you'll never buy it in a jar again

  • 12 ounces fresh tomatillos, husked or 1 (13-ounce) can tomatillos, rinsed and drained
  • 1/4 cup snipped fresh cilantro or parsley
  • 2 tablespoons finely chopped red onion
  • 1 fresh serrano or jalapeño chile pepper, seeded and finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
4.5/5 (8 Votes)

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Pesto is perfect as a base for pizza, as a dip, mixed with mashed potato, in a pasta salad, thinned out with olive ...

  • 2 to 3 cloves of garlic
  • large handful of arugula
  • 6 or more marinated artichoke hearts
  • fresh lemon juice, to taste
  • 1 cup grated Parmesan cheese or pecorino
  • 1/2 cup pine nuts
  • 1/4 to 1/2 cup extra-virgin olive oil
4.4/5 (7 Votes)

By

The flavors are amazing in this roasted tomatillo salsa

  • 1/2 pound tomatillos, —husked, cored and quartered
  • 3 garlic cloves, lightly smashed and peeled
  • 1 jalapeño, stemmed and halved
  • 1 leek, white part only, coarsely chopped
  • 1 tablespoon vegetable oil
  • 2 Hass avocados, —peeled, pitted and coarsely chopped
  • 1/4 cup chopped cilantro
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon dried oregano, preferably Mexican, crumbled
  • 1 tablespoon fresh lime juice
  • Salt
4.4/5 (7 Votes)

By

I find poaching the livers in some chicken broth gives them a milder taste

  • 2 tablespoons butter
  • 1/2 cup finely chopped pecans
  • 1/2 pound chicken livers, rinsed and drained
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/3 cup apple juice
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • 1/3 cup chicken broth
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons bourbon whiskey
  • Parsley
  • Toasted pecan halves
  • Apple and/or pear wedges
  • Assorted crackers or toasted bread
4.4/5 (7 Votes)

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A Greek version of the classic 7-layer dip that combines hummus, olives, grilled vegetables, tzatziki, bulgur, toma...

  • BULGUR:
  • 3 ounces feta cheese, crumbled, about 3/4 cup
  • 3 plum tomatoes, chopped
  • 1/4 cup mint, chopped
  • 3/4 cup parsley, chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/3 cup water
  • 1/3 cup bulgur
  • 1 tablespoon olive oil
  • salt to taste
  • TZATZIKI:
  • 1/2 cup plain Greek yogurt
  • 1/2 cup cucumber, diced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • GRILLED VEGETABLES:
  • 1 small eggplant, sliced to 1/2-inch thick
  • 1/2 medium zucchini, sliced lengthwise to 1/2-inch thick
  • olive oil, to coat
  • salt and black pepper to taste
  • kalamata olives, pitted and coarsely chopped
  • 3/4 cup hummus, preferably roasted red pepper flavor
4.4/5 (7 Votes)

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Warm pita bread is topped with some hummus, crumbled goat cheese, roasted zucchini, arugula, chopped almonds and se...

  • 4 small zucchini, cut into 1/2-inch thick rounds, about 1 1/2 pounds
  • 2 tablespoons olive oil
  • Kosher salt
  • 4 round, pocketless whole-grain pita
  • 1/3 cup prepared hummus
  • 1/4 cup crumbled goat cheese
  • 2 cups baby arugula
  • 1/4 cup chopped almonds
  • 1 lemon, quartered, for serving
4.4/5 (7 Votes)

By

Pepper Jelly originated in the South

  • 3 1/2 cups sweet red bell peppers (about 3 to 4 large)
  • 1/2 cup jalapeno peppers (about 3 to 4 small)*
  • 1 cup cider vinegar (5% acidity)
  • 4-1/2 tablespoons Ball® brand RealFruit™ Classic Pectin
  • 1/2 teaspoon butter (optional, reduces foaming)
  • 5 cups granulated sugar
  • 6 Ball® brand Half Pint (8-ounce) Glass Preserving Jars
  • NOTE: I used only 1 jalapeno pepper, and was happy with the hint of heat, without being dragon breathing hot.
4/5 (24 Votes)

By

Lighten things up with these refreshing fruit skewers with sweet poppy seed dip

  • FRUIT KABOBS:
  • 6 cups fresh fruit like strawberries, kiwi, pineapple, honeydew and cantaloupe, peeled and cut into bite-size cubes or slices
  • 8 to 10 wooden skewers
  • POPPY SEED DIP:
  • 1 cup vanilla yogurt
  • 2 tablespoons honey
  • 4 tablespoons lime juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon poppy seed
4.3/5 (16 Votes)

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Guacamole with Roasted Tomatillos and Chipotle Peppers is a spicy and flavorful dip that makes the perfect appetiz...

  • 4 avocados
  • 4 tomatillos, roasted
  • 4 cloves garlic, roasted
  • 2 tablespoons cilantro, chopped
  • 2 chipotle chiles
  • 1 small lime squeezed
  • 1/2 tablespoon cumin
  • 1/2 small red onion
  • salt, to taste
4.4/5 (12 Votes)

By

This is more than worth the small bit of time it takes to throw this together

  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup margarine or butter, softened
  • 1 clove garlic, minced
  • 1 tablespoon snipped fresh parsley
  • 1 tablespoon water
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon herbes de Provence, crushed
  • 1/4 teaspoon seasoned salt
  • Fresh thyme, optional
  • Assorted crackers
4.4/5 (13 Votes)

Any burning questions? Our chefs answer!

French-Style Cream Cheese Spread Cheesy Spinach and Artichoke Bread Ring Dip