Dips & Spreads

The Provençal dish known as brandade de morue is a great example of how to elevate modest ingredients like salt ...

At Marcie Turney's Indian restaurant, Bindi, she serves raita (a classic yogurt sauce). It's great as a snack...

Balsamic vinegar might seem like an unusual ingredient in Mexican food, but it is common in Baja. This recipe makes m...

Liptauer is a paprika-spiced cheese spread from Hungary that's popular at Austrian heurigers (wine taverns). Usin...

Pumpkin seed oil from southern Austria gives this spread its nutty flavor.

As a dairy-free alternative to creamy dips, the recipe here calls for pureeing sweet peas with scallions, ginger and ...

With its psychedelic color, this hot-pink beet dip is fun to serve with white and pale green vegetables like cauliflo...

With walnuts, mayonnaise, apples and grapes, this recipe is a riff on classic Waldorf salad. Plus: F&W's Appetiz...

This recipe begins with a bowl of creamy ranch dip; spoon half of it into another bowl and doctor it with cooked toma...

Onion dip is an American classic. Instead of the typical box of onion-soup mix, this fresh version features crispy fr...

Sam Mogannam's mother used to puree all of the eggplant for her baba ghanouj in a food processor until silky-smoo...

Proving that vegetables can be as satisfying as meat, chef Sean Baker serves this mushroom pâté on the vega...

In his version of the Greek garlic-almond spread known as skordalia, Hugh Acheson uses celery root in place of the tr...

"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetab...

As a nod to the grape harvest, chef Ben Towill of Silkstone and The Fat Radish restaurant in New York City adds golde...