Spreads

Bring some retro glamour to your entertaining game with this easy recipe.

Simple but elevated, this quick cracker-topper is perfect for a party.

A combination of cheeses and a dash of port form the base of this appetizer inspired by Hickory Farms’ iconic cheese ball.

This retro American pimiento cheese ball takes minutes to prepare, can be made ahead, and transports well if needed, making it the ideal customizable party app.

With three kinds of cheese and enough mayo and sour cream to bind it together, this luxurious dip is a cinch to make and a guaranteed crowd-pleaser.

What to do with that overzealous orchard haul? Homemade apple butter is the answer.

The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.

These spicy-sweet ribs are ideal for fuss-free grilling as they can be cooked directly on the grill, with no need to bake or steam them first.

Our best lemon curd recipe is low-effort, high-reward, and results in a spread so light you’ll want to eat it with a spoon.

Combine perfectly ripe, in-season stone fruit (like peaches, plums, or cherries!) with a rich sweet caramel for the perfect ice cream, pound cake, and yogurt topping.

If you thought it was impossible to make nut butter more delicious, try this added-value version.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

Cinnamon lends additional sweetness to this savory jam, making it an excellent match with heavily spiced lamb or pork.

A shot of cocktail bitters does wonders to bring out the raspberry flavor. Sounds crazy but you’ve got to try it.

An easy, cheesy dip you can serve this with pretzels, your favorite kind of crackers, or a platter of crudités.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

This creamy dip requires almost no effort to blend together.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.