837 spread recipes

Five minute fudge with chocolate chips melted into sweetened condensed milk with vanilla and chopped nuts. No candy thermometer needed, just melt and spread.

Irish boiled dinner with feather dumplings: corned beef simmered low with potatoes, carrots, parsnips, turnips, onions, and cabbage. Fluffy steamed dumplings cook right in the briny pot likker for the ultimate one-pot St. Patrick's Day spread.

A fruity spread that is perfect for the summer, and the barbecue!

Classic German beef rouladen with thin round steak spread with Dijon mustard, rolled around bacon and onion wedges, then braised in beef broth with a flour-thickened gravy.

Norwegian sardine pate blends mashed sardines with cream cheese, lemon juice, and hot sauce into a smooth spread. Garnished with capers and served with toast.

Giant German pancakes cooked in butter, sprinkled with cinnamon sugar and lemon juice, spread with berry jam, and rolled up. A traditional Pfannkuchen breakfast ready in 15 minutes.

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.

Pudding is always a great dessert, and on the top, spread some pistachio, really great!

Spinach, blue cheese, pecan, and cranberry wraps: a tangy cream cheese spread studded with blue cheese, toasted pecans, and dried cranberries, rolled with crisp apple and baby spinach. A no-cook salad in a tortilla.

Retro party dip blending cream cheese, deviled ham, dry red wine, and dill pickles with a mustard-Worcestershire kick. Ready in 20 minutes, serve as a dip or chilled spread.

Store-bought hummus upgraded with fresh watercress, cilantro, and chopped pistachios. Quick 20-minute appetizer spread.

Provençal tapenade dip with green olives, capers, anchovies and an egg yolk emulsion. Briny, salty Mediterranean spread for crackers, crudités and crostini.

Instead of getting out the mayonnaise, why not try this spread that's perfect for sandwiches or crackers.

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

Prawn pate with minced shrimp, cream cheese, butter, sour cream, and a kick of hot sauce. A smooth, no-cook seafood spread served on hot toast triangles as an elegant appetizer.