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    You are in: Home / Cookbooks / Appetizers: Spreads
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    40 recipes in

    Appetizers: Spreads

    cover photo courtesy of flower7
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    I love deviled eggs but I don't like the tedious part - peeling them perfectly, cutting them in half ... and then those eggs with the way off-center yolks - ack! Here's a cheater's version, from Food & Wine.

    Recipe #403049

    From the booklet "Pillsbury Potlucks", June 2008.

    Recipe #399552

    This is a wonderful way to use your leftover Easter eggs, or just any time you want to serve something instead of deviled eggs. It can be spread on crackers or cocktail rye bread, or as a stuffing for celery stalks. You can also use it as a sandwich filling.

    Recipe #286444

    Vintage Southern Living; I would add salt at the end, to taste. May be salty enough without adding any.

    Recipe #309859

    Mark Bittman; The Best Recipes in the World

    Recipe #295952

    How to Cook Everything; Mark Bittman

    Recipe #267237


    The Best Recipes in the World; Mark Bittman. Serve with rice.

    Recipe #250048

    This makes a great spread for toast, pita crisps, zucchini rounds, or endive! From Great Good Food! Russian in origin.

    Recipe #186698

    This is from Annemarie Colbin who wrote the Natural Gourmet. She says this is a staple in the French vegetarian cooking class that she teaches and never fails to win raves.

    Recipe #89298

    A baked appetizer. Spread on toasted baguette

    Recipe #226828

    Serve with assorted crackers

    Recipe #226825

    Crescent Dragonwagon

    Recipe #216052

    Recipe #205661

    A low-fat vegetarian sandwich spread that I have never tried but always meant to! From Sarah Schlesinger's "500 Fat Free Recipes." The cook time is actually the chill time.

    Recipe #76381

    Spread on baguette slices, crostini, bagel chips, flatbread, or cucumber slices.

    Recipe #203434

    Serve as a dip with pita bread wedges or as a sandwich spread with alfalfa sprouts or tomato slice. From Betty Crocker.

    Recipe #203086

    From Vegetarian Times November/December 2005. Allow to chill 30 minutes before serving with fruit slices, crackers, or cookies.

    Recipe #145779

    Simply yummy! This chunky spread is made with fresh shrimp and just a hint of curry and lemon. Make this several hours ahead of time so you won't need to rush the chilling.

    Recipe #136715

    If you like chunky spreads, this is a great way to use up left-over ham. Can use chicken, turkey, or tuna. Excellent for bread sandwiches, pita pockets or spread on crackers. Cook time= Chill time.

    Recipe #129533

    Stuff this into a whole wheat pita and top with paper thin slices of red onion and crisp lettuce, and you have a great meal! Or spread on French bread for an appetizer! Adapted from Vegetarian Times magazine.

    Recipe #154207

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