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Dips & Spreads

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At the New York City cocktail bar Pulqueria, chef Steve Menter creates this delicious guacamole with chunky mango. It...

Alex Stupak's spicy, tangy salsa, made with 50 dried árbol chiles, is an amazing all-purpose hot sauce. Accordin...

Habanero chiles are incredibly fiery but their naturally fruity flavor is delicious with the orange juice in the sals...

This supereasy, thick pumpkin seed spread from the Yucatan, called sikil pak, might just be the new guacamole—it seem...

This smoky salsa has a warm heat and a rich, nutty flavor. It’s perfect splashed on top of marinated skirt steak taco...

Bagna cauda is a warm olive oil dip from Northern Italy that’s normally made with plenty of anchovies. Richard Landau...

Toasted almonds and blistered tomatoes give this Sicilian basil pesto, known as pesto Trapanese, a deep, rich flavor ...

This spread is like the Hungarian version of baba ghanoush. Sarah Copeland loves it on bread with thinly sliced raw r...

This fast cheese spread takes only 15 minutes to make. Slideshow: Party Dips and Spreads

Schmaltz (chicken fat) is the new go-to fat in the food world, but it’s been indispensable in Jewish cooking for gene...

This delicious, easy pesto, made with roasted pistachios and fresh oregano, is perfect with roasted, grilled or steam...

This fresh cheese spread, called cervelle de canut, is a specialty of Lyon, France; the name means "silk worker's bra...

Chef Suzanne Goin calls this "a vegetable antipasto through a Southern California lens." It features roasted vegetabl...

After working in the world's great kitchens, some chefs are relocating to the heartland—and finding culinary inspirat...

F&W's Justin Chapple uses frozen sweet corn from Gill's Farm in Hurley, New York, to create this cheesy, slightly...

This is an elegant appetizer for any party, but it's most lovely during colder months, topped with sweet roasted grap...

This silky dip is sweet from squash and tangy from yogurt. Tahini (sesame seed paste) and pumpkin seeds add a great n...

To make her fondue especially rich and creamy, Ali Larter adds Brie to a mix of Swiss cheeses. She serves the fondue ...

For a new twist on the usual hummus or guacamole, try this delicious mash-up of the two. It's great with crudité...

Author Patricia Wells packs a tangy goat cheese log with fresh herb sprigs before being covered with olive oil. Bonus...

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