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Ingredients: Knorr french onion soup mix, mayonnaise...

"I served this at a Harvest Tea and everyone loved it. I originally found it at reciperewards.com I decided to post it for Zaar World Tour 05."

Ingredients: brie cheese, slivered almonds...

"This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are..."

Ingredients: ground cumin, aubergines...

"An online quick dip."

Ingredients: cream cheese, mayonnaise...

"This is made with sweet onion, cooked until they carmalize and mixed with sour cream and mayo. Good stuff! Recipe courtesy Guy Fieri for Food Network Magazine."

Ingredients: chives, fresh ground pepper...

"I haven't tried this yet but am on a big seafood kick since our honeymoon on the east coast! I think this would make a great fondue and plan to adapt it in that way."

Ingredients: tarragon leaves, Dijon mustard...

"A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington!"

Ingredients: pepper, hard-boiled eggs...

"This is the easiest tapenade recipe as there are no anchovies or capers involved. It can work as a dip, spread for sandwiches. I like to eat it with roasted or boiled potatoes. Use the olives of your choice. Black olives have an intense flavor and are very salty, kalamata olives are sweeter and very tasty. Extra virgin olive oil works best for this..."

Ingredients: olive oil, olives, lemons...

"A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay..."

Ingredients: fresh edible flowers, egg yolks...

"The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe. Here is a modern version of my Scottish grandmother's recipe for Auld Alliance. I have used Scotch whisky and a lighter French blue cheese, Fourme d'Ambert, instead of the usual Roquefort, which I find very salty. This..."

Ingredients: fresh ground black pepper, Scotch whisky...

"From Austin de Croze. The longer this refrigerates, the better the flavour. This can be covered and kept in the fridge for about 5 days. Serve with crusty bread or crudite."

Ingredients: orange flower water, extra virgin olive oil...

"Brie with garlic, pine nuts, sun-dried tomatoes and basil in a bread bowl. Omg....."

Ingredients: brie round, fresh basil...

"This is a really zesty French dip. Great with various crudites. I like to fan out vary-coloured pepper strips, little radishes, mushrooms, belgian endive, etc. to dip in. Delicious. This needs to be chilled for 2 hours before serving."

Ingredients: fresh ground black pepper, extra virgin olive oil...

"From April 10, 2008, Sun-Sentinel. Don't want to lose it. For the beans you can use: great northern, navy or cannellini. Use cubes of crusty whole-grain bread and vegetables for dunking. Note this fondue sauce can also be drizzled over steamed vegetables or baked potatoe."

Ingredients: dry mustard, hot sauce...