359 spread recipes

Creamy shrimp and pistachio spread made with blended cottage cheese, lemon juice, and onion powder. A no-cook appetizer for crackers or chips that chills in an hour.

Pimiento spread blends tofu, oil, vinegar, and seasoning into a creamy mayo-free sandwich filling, then folds in crumbled tofu, sweet relish, and chopped pimientos. A vegan twist on the Southern classic.

Pear-plum spread made with fresh pears, red plums, cinnamon, cloves, and ginger with no added sugar. A spiced fruit butter you can process for canning or store in the fridge.

Creamy vegetarian sandwich spread made from fresh carrot juice and pulp blended with tahini. Savory, protein-rich filling with miso, garlic, and sesame in 5 minutes.

Roasted red pepper spread with cream cheese, sun-dried tomatoes, Vidalia onion, cumin, garlic, and cilantro. A smoky, creamy no-cook appetizer blended in the food processor and served chilled with crackers.

Mashed chickpeas mixed with Italian dressing and garlic powder for a 5-minute vegetarian sandwich spread. Pile it on toasted whole wheat with lettuce and tomato.

Curry-spiced turkey spread with crisp apple, grated carrots, and tangy yogurt. A no-cook appetizer that's ready in 20 minutes flat.

Savory pumpkin spread mixes canned pumpkin puree with nutritional yeast, marjoram, dry mustard, and garlic salt. Vegan, no-cook, and ready in minutes. Thin with water for a dipping sauce.

Sugar-free fresh strawberry spread made with ripe berries, lemon juice, and unflavored gelatin. Low-calorie, no pectin needed, and ready in 15 minutes. Tastes like real fruit, not jam.

Curried tofu veggie sandwich spread with soy mayo, green pepper, celery, sunflower seeds, and turmeric. A vegan, no-cook spread for sandwiches and crackers.

Strawberry-orange spread made with frozen strawberries, fresh orange juice, orange zest, and pectin. A quick freezer jam that's ready in 20 minutes with no canning equipment needed.

Curried cheese spread with farmer's cheese, yogurt, chopped apples, carrots, pecans, and currants. A crunchy, sweet-savory appetizer for crackers or pita.

Garbanzo sandwich spread mashed with salsa, lemon juice, tomatoes, cilantro, and cayenne. A five-minute, no-cook vegan spread that works on sandwiches, wraps, or as a dip.

Indian lentil sandwich spread with coriander, cumin, turmeric, ginger, and garlic. A vegan, oil-free, high-protein spread inspired by McDougall's plant-based approach.

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

Roasted red pepper spread made with just peppers, garlic, olive oil, whole wheat bread, and salt. Smooth, smoky, and perfect on crackers or toasted bread as an appetizer.