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    You are in: Home / Cookbooks / Splendiferous Spreads—Savory
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    67 recipes in

    Splendiferous Spreads—Savory

    [Cover photo by GaylaJ.] Slather on toast, muffins, crackers, raw veggies or whatever suits your fancy!
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    I found this recipe on All Recipes. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.

    Recipe #269870

    The traditional gazpacho is more of a soup, while this goes nicely atop bite-sized cuts of french bread.

    Recipe #258029

    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

    I found this recipe on an alternate website while researching menu ideas for Australia Day/Waitangi Day.

    Recipe #206022

    Spread this between a bun with cold salmon patties and a red onion (see my recipe #155183) it's better than any hamburger lol! Plan ahead this needs to chill for a minimum of 2 hours, overnight is even better! Double the recipe if desired.

    Recipe #155868

    1 Reviews |  By Mirj

    This recipe comes from Shira Kestenbaum, a regular on the Israel-Food discussion list. Posted with her permission.

    Recipe #107127

    5 Reviews |  By Geema

    This recipe sounds odd, but is really savory and delicious. Please go ahead and use your fingers to mash up the ingredients, they work better than any other utensil. This is another one of those clipped out recipes that fill my dozens of recipe notebooks, and I can't give credit to the chef. Sorry.

    Recipe #52329

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

    Recipe #186698

    I am a mushroom lover. Garlic too LOL. This is a good spread to serve on baguettes or crackers

    Recipe #128527

    This is wonderful to have on hand and adds zest to simply prepared foods. Adapted from Cook Now Serve Later Cookbook by Readers Digest.

    Recipe #145022

    2 Reviews |  By Rita~

    This is a compound butter. It can be frozen for future uses. Use it on fish, chicken, steak, vegies,rice or spread it on bread!

    Recipe #115215

    6 Reviews |  By SharonP

    I have made Hummus before, but Dilled Hummus sounded interesting...have not tried this as yet...This is from an old copy of Better Homes and Gardens.

    Recipe #59899

    Got this from a friend and it was a big hit on newyears eve!! I don't like onions much, but can eat this all by myself if left unchecked!

    Recipe #49964

    So, where in the heck's the champagne?? When it's 110 degrees in the shade, your mind can play strange tricks. I thought I'd post this as a memory of good times in Arizona. If you can't take the heat, get out of the kitchen, head for California and wonder about the champagne. Recipe from the Arizona Republic, as I recall.

    Recipe #144665

    This is another one of my "Italian deli" recipes from up north. We always used this when making homemade chicken salad. It makes A LOT, so you'll have to reduce the recipe yourselves.

    Recipe #143902

    This is a recipe that is used in the higher-end restaurants to enhance the food. Spread or top this on your steaks or veggies, it's fantastic! Make two rolls of this and keep one (or both) frozen in the freezer, just slice off what you want to use, if you are freezing the butter, place in the refrigerator first overnight to blend flavors, then freeze. You'll be using this butter on everything!

    Recipe #142476

    This tangy mayonnaise is from Greek chef and restaurateur Theodore Kyriakou's book 'Real Greek Food', which he co-authored with food writer Charles Campion. Theodore Kyriakou is widely considered to be the finest Greek chef in Britain. I am posting this recipe for the 2005 Zaar World Tour.

    Recipe #142237

    6 Reviews |  By Kat

    Stuff this under the skin of a chicken with extra garlic, use it for garlic bread, a small disc in the center of a hamburger, or use as a "condiment" for fish and seafood. Adapted from "How to Grill" by Raichlen. You've got to check that book out.

    Recipe #23227

    1 Reviews |  By Sue Lau

    Spread on fresh crusty baguettes, Italian breads, and dinner rolls. Also goes well on steamed veggies and baked potatoes.

    Recipe #27286

    this is great several different ways, with my shrimp tostada recipe or on hamburgers or with chips and my pico de gallo recipe.

    Recipe #17815

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