Recipes

Classic Provencal garlic mayonnaise made by hand in a mortar, perfect as a dip or spread.

A lavish Italian antipasto spread featuring carpaccio, grilled vegetables, caprese salad, prosciutto with figs, and assorted Italian olives.

Dice tomatoes and shred lettuce; refrigerate until needed. Mash or puree avocado in a blender to make a smooth paste. Add salt and pepper to taste. (For smoother spreading consistency, mix in a dash o

Copycat Black Angus steakhouse garlic cheese bread — French bread halves loaded with a rich spread of butter, Jack, asiago, mayo, green onions, and pureed garlic, then baked and broiled to bubbly perfection.

A French-style buttercream made by beating egg yolks with hot caramel syrup cooked to soft-ball stage, then whipping in butter and caramel sauce until silky and spreadable.

Thinly pounded chicken breasts spread with a ground chicken-cognac mousse, rolled and poached, then chilled and sliced onto croutons with a spoonful of fruit chutney.

A Betty Crocker betty-crocker-basics recipe for Cream Cheese Fiesta Spread.

Layered crescent roll loaf filled with smoked turkey, Muenster cheese, and ham, spread with red raspberry preserves and topped with honey and sesame seeds. A festive sweet-savory bake.

A Generations Of Recipes community cookbook recipe for Cheese Spread.

Homeade Thousand Island Spread from Emeril.

Creamy orange honey spread with raisins and honey-roasted nuts. Great as a dip with crackers or potato chips.

Layered corn tortilla casserole with seasoned ground beef, sour cream spread, frozen spinach and Monterey Jack cheese. Bold flavors in a make-ahead Mexican bake.

mustard-like spread

Spread vanilla wafer cookies in a layer on the bottom of a square cake pan, or dessert pan. In a large bowl make the instant pudding following the direction onthe box. (You can stir in a few drops of

Classic Southern pimento cheese spread — room-temperature Colby cheese mashed with diced pimentos and just enough mayo to hold it together. Best chilled overnight.

Halibut fillets spread with Dijon mustard, wrapped in prosciutto and a potato crust, pan-fried then oven-finished and served with a caper and tomato butter sauce.