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xDips Spreads n Cheeses

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From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! You may want to add a touch of orange, lemon or lime juice to the mashed banana.

Recipe #283564

Make your own boursin cheese at home. Very easy and economical too! It can be used to prepare other dishes with great success.

Recipe #65204

from Top Secret Recipes

Recipe #4344

Great delicious recipe that I got from "The Dancing Gourment" cookbook.

Recipe #125109

1 Reviews |  By Dancer^

This is so dh loves it.

Recipe #30973

This is a mild flavored pate so don't expect a guacamole spread. The recipe is easy to double for buffets or a party. It is very important to get good tasting and textured avocados for this dish. They should be ripe but firm, I once made this and the avocado was over ripe, the taste was bland and it would not firm up properly. The amounts given are not extremely vital, there is room for a little more or a little less of most ingredients, but in this case I would go easy on the garlic. I serve this with toast, herb or homemade melba toast, and sometimes substitute the nuts with very finely chopped red bell pepper. For a dinner party I put the pate in individual little molds, this amount makes then about 4 servings. If you have some leftover, its nice on bread with some slices tomato.

Recipe #56500

This is good with grilled chickenor fish, can also be used as a dip for vegetables:

Recipe #3383

2 Reviews |  By Roosie

This is an Ecuadorian recipe which I got from the book, "South American Cooking". The author suggests that it is good for tailgate parties. Unusual and maybe even a little "weird", but one of those combos that surprises you with how good it is. This would halve easily if you're not feeling daring and would rather make a smaller quantity. :)

Recipe #123931

I tried this recipe before writing a book review. Not only was I testing this with cheese and crackers, but it also doubles well as a "butter" for baked potatoes. Very, very good!

Recipe #42327

This is really good and healthy!! It comes out like a green salsa more than a dip. It is really good with tortilla chips!

Recipe #377032

Recipe #251037

This is a traditional Easter cheese, that is quite bland. In fact, it really isn't a cheese at all. The cheese that you see on the plate is 1/3 of the recipe. Even though this dish is not too popular at my house, we still make it as part of the tradition. Quite often guests just fall in love with it. For additional pictures, please visit:

Recipe #354365

When made from homemade cottage cheese, paskha is at its best. The homemade cheese is smooth, creamy, and has just the right, slightly sour taste. You may use a commercial brand farmer’s cheese if homemade cottage cheese is unavailable. Serve paskha with slices of Easter Coffee Cake.

Recipe #220955

This cheese has always been made for Easter around my house. This makes it a "special" dish that you look forward to as part of the Easter Brunch. Although it takes a bit of time, you've got to start it at least 3 days ahead, the dry yet creamy texture is a winner. It's actually such a hit, we usually have to make a double batch. For additional pictures, please visit:

Recipe #354362

I love spinach dips, but I don't really adore frozen spinach. This recipe calls for fresh spinach and is a welcome change. Adapted from a Beter Homes & Gardens holiday issue. Start with a large bag of fresh spinach and finely chop it - once chopped, the amount of spinach you need should fill 3 cups of volume. Prep time allows for chopping the spinach. Please plan ahead -this needs several hours chilling time.

Recipe #63216

Breakfast, snack use toasted bagals or pita chips.

Recipe #214651

Different but SO good.

Recipe #312549

Tired of the same ole boring fruit dips...This one is sure to tickle your taste buds. Go ahead and get tropical!

Recipe #106071

This is such a simple recipe! This butter tastes wonderful with almost any type of bread, but especially with sweet bread or bread that contains fruit. This will last one week in the fridge.

Recipe #79724

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