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Dips & Spreads

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Grating fresh tomatoes on the large holes of a box grater is the easiest no-peel, no-strain way to puree them. Here, ...

Slow-roasting white chocolate makes the cocoa butter in it silky, rich and caramel-like, a technique championed by pa...

F&W’s Kay Chun roasts dried chiles along with tomatillos and garlic to add a fruity, smoky flavor to this dip. S...

The trick with roasting tomatoes is to start them at high heat, then lower the oven temperature and slow-roast them t...

Chef Kristofer Kalas created this sweet and tangy dip to showcase organic fruits and vegetables. Pair it with a platt...

Sweet roasted winter squash makes a fantastic base for a healthy dip. Here, F&W’s Kay Chun gives it an Indian spi...

Chef Allison Jenkins uses a combination of whole milk, buttermilk and cream to make her ricotta luscious and creamy. ...

Mascarpone and a hit of bourbon make this creamy chicken-liver mousse especially delicious. Slideshow: Chicken Liver...

Mark Overbay mixes his coarse, flavor-packed peanut butter into this fragrant Burmese-inspired dip. Slideshow: Recip...

Butternut squash is fantastic in all sorts of dips. Here, it’s roasted with citrus and sweet spices to concentrate th...

This dip is lighter than many versions of baba ghanoush because there’s no tahini weighing it down. The pure, smoky f...

Rich, salty and tart from lots of lemon juice and zest, this pâté from chef Cathy Whims pairs well with thi...

This jammy, mustard-seed-spiked condiment from chef and butcher Chris Eley is terrific served alongside everything fr...

Homa Dashtaki and her father, Goshtasb make delicious small-batch yogurt; it gives this simple spinach dip richness a...

This chunky dip is a specialty in the Gilan province of Northern Iran. Chef Serge Madikians makes his version with po...

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