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    You are in: Home / Cookbooks / Yummy Spreads & Dips
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    60 recipes in

    Yummy Spreads & Dips

    Great appetizer ideas! This cookbook contains a variety of yummy spreads and dips for bread, crackers, or chips. Many of the recipes are healthy and vegan though there are others that are not, but quite tasty!
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    Had farmer's market radishes and wondered if something could be made from their good-looking (edible but bitter) leaves. This was the result. Its NOT going to be mistaken for basil pesto, but its still delicious in its own way and can be used for the same applications. By using the radish leaves you're turning one veggie into two--very budget friendly! I made this with the good leaves from two bunches, maybe 2 or so unpacked cups of leaves. Just separate the radish leaves from the radishes, keeping the leaves that are bright and crisp and discarding any that are discolored or wilted. You'll probably have the best to choose from with your own homegrown radishes or from the farmer's market (probably not going to be as fresh at the grocery store). Wash them well and pat dry, then you're ready to pulverize...Note: I found the pesto to be okay when I first made it, but really a bit bitter. The tsp of sugar really goes a long way! It will still be slightly bitter, but in an enjoyable, kind of peppery/tart way more like arugula. Give it a try and don't be afraid to adjust sugar/salt/pepper to find the balance you prefer.

    Recipe #435728

    10 Reviews |  By ekives

    A variation over one of the best italian sauces.

    Recipe #102668

    From the Fab Five list in the April 2009 issue of Vegetarian Times. I never thought I'd have enough time to make vegan "cheese," but because this was one of the editors' picks I gave it a shot, and I'm so glad I did! Though it's called "feta cheese," in the title, it really is a creamy spread. I told my DH that it was an "almond spread" and he loved it! Asked what kind of cheese I used in it, and was surprised to learn there was none. The recipe is really easy, but takes lots of waiting time (not included in the times). I'm listing it exactly like in the magazine. But for the oil topping at the end, I think 1/4 cup oil is too much. Personally, I'm cutting it back to 2 tablespoons next time. Enjoy! Edited to add: The original recipe in the magazine says to bake it 200F for 40 minutes, but as several reviewers noted here (and I agree) it's better in a hotter oven. Try 400F and watch for it to brown. Baking is only needed to turn it from creamy to crumbly, so it's completely up to you.

    Recipe #364732

    I found this on a fresh oregano package. Says to serve it with your favorite crackers, crusty bread or pita toasts. I think it would be great with fresh veggies as well.

    Recipe #251872

    I got this recipe from my good friend Marie Kiley. It is a favorite recipe of mine and many other of Marie's friends!

    Recipe #372414

    This is a great light appetizer. You can add whatever you would like each time you make it.

    Recipe #242860

    3 Reviews |  By Chickee

    Yummy, smooth middle eastern style dip. Good Taste November 2006. I usually add in more tahini, garlic, lemon and cumin to taste.

    Recipe #282321

    I developed this for a local contest and won! The roasting of the garlic and pine nuts is what does it. It makes a nuttier, mellow pesto without the raw garlic taste. My daughter and her friends like this better, too ....of course they're all kindergarten... :) but our friends from Italy approve too. (And dang, they are picky! But I love cooking for them :) Blanching the basil is optional, but recommended if you want to keep it for a bit or freeze it. (Mmmm....taste of summer in the dead of January....) I like to use this for chicken and pasta and maybe some pesto bread the next day, stirred into risotto,....you know the possibilities are endless!

    Recipe #242383

    The thin version of this recipe makes a great salad dressing. When thickened after refrigeration it makes a good vegetable dip, topping for a baked potato, or mayonnaise replacement for sandwiches. Can be made vegan by using tofu instead of yogurt. This recipe tastes best after marinating in the refrigerator for 24 hours (not in the cooking time). It should last about 7 days in the refrigerator and you may need to thin this dressing before serving if it is too thick. From "Choices - Quick & Healthy Cooking" cookbook.

    Recipe #319377

    4 Reviews |  By Nasseh

    I have never cared for salsa because I hate to bite down into an onion or pepper. Making salsa dip this way solves that problem.

    Recipe #315869

    This simple, rustic appetizer has terrific flavor and is a favorite with my family. I mentioned in the directions that I like to let the bean mixture sit for a bit, but that is not included in the prep time. This is a great starter for and Italian or Mediteranean style meal.

    Recipe #76855

    5 Reviews |  By WiGal

    A wonderful dip from two wonderful sisters! You could prepare this ahead, refrigerate, and then pop into the oven later.

    Recipe #311730

    Posted as I prepare for the upcoming World Tour 4, this is a take-off of a traditional Italian soup. Preparation time does not inclued time needed to chill & meld the flavors.

    Recipe #305814

    Great dip for celery or to spread on croutons and garnish with a sage leaf. From the book "Vegetarian Cooking for Everyone".

    Recipe #282627

    5 Reviews |  By VLizzle

    Thick, hearty dip that is great with pita chips or tortilla chips. As an optional ingredient, I sometimes fold in chopped Kalamata olives. Enjoy!

    Recipe #287420

    Avocado pits unite!! Save this guacamole/avocado dip from turning black or brown!! The pit/seed of an avocado prevents guacamole/avocado dip from turning brown or black. It keeps it green, even after a day. This dip does not have any tomatoes in it. My mom made it this way when we kids were growing up. It is simple to make and very tasty. For a spicier, hotter dip, use jalapeños or serrano chilies instead of green chilies. The full flavor of the avocado comes through because there are not a lot of ingredients to mask its true flavor. This can be served as a side dish on a leaf of lettuce. You can also put a scoop of it on top of enchiladas or burritos. Larger avocados can be used but you will need to add more of the other ingredients as well. Preparation time is approximate.

    Recipe #93640

    I made up this recipe as a copy cat to the tomato onion salad served at my favorite Italian place. It's not exactly the same but it's as close as I could get. This is a great veggie dish to have with pizza, lasagne or any Italian dish. UPDATED to adjust the amounts: I rarely use measuring utensils, especially when I'm making up a recipe and don't have time or the inclination to write everything down as I'm doing it. after reading your reviews I did notice some problems with the recipe...hopefully I've fixed them!

    Recipe #284289

    2 Reviews |  By Zurie

    POSTED FOR ZWT 4. A simple spread made to eat with flat Arabian bread.

    Recipe #305020

    I love mushrooms and I am a big fan of stroganoff so this sounds like a good combo to me.

    Recipe #306742

    1 Reviews |  By Ceezie

    This recipe came from Lauren and Ann Purcell

    Recipe #295782

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