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Dips & Spreads

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"Basically, I'll put feta salsa verde on anything," says chef Suzanne Goin about her feta cheese–spiked version of th...

This thick, gooey caramel sauce can be gently heated and used as a dip for apple wedges or banana slices—or even salt...

This fresh pesto was inspired by the Moroccan spice-and-herb vinaigrette charmoula. Troy MacLarty also uses it as a s...

Vitaly Paley transforms a Jewish staple into a rich Italian pâté by flavoring chopped chicken livers with b...

A road trip Mary Ellen Carroll took with her grandfather inspired this sweet red-onion condiment. You'll know the oni...

French onion soup mix combined with sour cream is the quintessential '70s dip. This luxurious upgrade eschews the pow...

This hearty and slightly tangy spread, traditionally made with fava beans or yellow split peas, is served as a meze i...

Chef Rick Bayless is renowned for cookbooks featuring elaborate Mexican recipes. With Mexican Everyday, he's finally ...

In this lightened version of guacamole, tomatillo puree replaces some of the rich avocado, adding a bit of sweetness ...

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