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Dips & Spreads

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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 ...

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

Once you've chopped the handful of herbs in this lovely salsa verde, all you have to do is stir them with a little oi...

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