828 spread recipes

Stacked roast beef sandwich on rye with a tangy cream cheese horseradish spread, crisp lettuce, and red onion rings. A 5-minute no-cook lunch that packs serious deli-style flavor.

Ginger peach plum butter: a 10-minute microwave fruit spread with diced peaches, plums, and warm ginger. Sugar-free and ready for toast, yogurt, or scones.

Simplest vegan nachos: baked tortilla chips with white bean spread, tomato, peppers, and onion. DIY-style, crisp chips, and everyone gets the toppings they love.

No-cook cranberry relish with crisp celery, fresh apple, and a hit of lemon. Make it a day ahead and let the flavors meld for your Thanksgiving spread.

Nero Wolfe's bread triangles spread with anchovy paste and pan-fried in butter until golden and crispy. A salty, savory literary appetizer inspired by Rex Stout's famous fictional detective.

Three mini cream puff fillings: smoked salmon mousse, curried caramelized onions, and a crab-cream cheese spread with red peppers. Ready to pipe into pate a choux for elegant hors d'oeuvres.

Dave's big-batch succotash with baby lima beans and corn in a creamy vegetable white sauce. Feeds a crowd and works for Thanksgiving, Christmas, or any holiday spread.

Beef Cheese Ball: a vintage cream cheese spread blended with horseradish and chipped beef, then rolled in more chipped beef. Cocktail party classic, mixes in 10 minutes.

Buttery lemon-scented shortbread base spread with cherry pie filling and dotted with flattened dough rounds on top. A cobbler you can eat with your hands.

Raspberry coil coffeecake made from rolled dough ropes swirled into a spiral, spread with raspberry preserves, and finished with a sweet powdered sugar glaze.

Pesto white pizza spreads a parsley-basil pesto over pizza dough, tops it with a creamy ricotta-mozzarella blend and fresh Roma tomato slices. A red-sauce-free alternative to the classic.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.

Smoky, creamy tuna pate blended with cream cheese, mayo, lemon and a bite of red onion. No cooking needed. Spread it on crusty bread or serve in ramekins for an effortless appetizer.

Shrimp pizza wedges on whole wheat tortillas with a spicy cream cheese spread, jalapeño, cumin, and cheddar. Crispy baked appetizer bites.