Cheese Spread Recipes

Pumpkin seed oil from southern Austria gives this spread its nutty flavor.

Canned chipotles in adobo sauce, sold at Latin markets and many supermarkets, give this clever, creamy dip an enticing heat and smokiness. The spiced pepitas (roasted and salted pumpkin seeds) scattered over the dip are addictive and great as a snack on their own.

This fast cheese spread takes only 15 minutes to make.

The key to the flaky, super-crisp texture of these crackers is pastry flour, a low-protein, low-gluten flour.

This fresh cheese spread, called cervelle de canut, is a specialty of Lyon, France; the name means "silk worker's brain." Chef Owen Kenworthy makes it with herbs, cider vinegar and walnut oil.

Cooks in Japan cure all kinds of food in miso, from fish to tofu. Inspired, chef David Myers uses the fermented soybean paste to flavor cream cheese.

F&W's Marcia Kiesel likes to whiz smoked mozzarella in the food processor with sun-dried tomato pesto and olive oil.

TV chef Carla Hall makes her own crunchy crackers to serve with her cheese spread, a riff on a Southern classic.