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Dips & Spreads

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Make the topping a day ahead to allow the flavor to develop. The extra eggplant caviar can be used on a pizza or as f...

Use the leftover tapenade as a garnish for roasted chicken.

This tzatziki is quite garlicky. For a milder flavor, use only 1 garlic clove.

Fany Boutari adds a little mayonnaise to the traditional melitzanosalata—a blend of roasted eggplant, olive oil ...

This jam is a wonderful accompaniment to bread and sharp cheeses and can be made with almost any medium-hot chile. (D...

The onions in this condiment are salted and then rinsed, a process that softens them and removes any bitter juices.

The best olives to use for a proper tapenade are naturally the ones Provençal cooks use: black Niçoise. In ...

Radish roses make a pretty accompaniment to this cucumber-yogurt dip, but flat breads and other vegetables work too.P...

The pesto dip goes well with Paprika Chips or simple baguette toasts.

This Provençal puree of anchovies with garlic and olive oil can be spread on toast or served as a dip. Don't wor...

The recipe below is for traditional aioli, which is made with uncooked egg yolks. If you prefer to avoid raw eggs, a ...

A goat cheese garnish gives a tangy edge to this smoky eggplant appetizer.Plus: More Vegetable Recipes and Tips

Plus: More Dessert Recipes and Tips

Plus: More Appetizer Recipes and Tips

This Low Country dip is really an extravagant compound butter, highly flavored and very rich. It can be stirred into ...

Tangy Jerusalem artichokes, also known as sunchokes, are really a variety of sunflower. Buy ones that are roughly the...

Salmon and whitefish caviar make good, inexpensive alternatives to extravagant osetra and sevruga. Plus: More Appetiz...

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