Dips & Spreads

Before opening Zahav restaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all over Israel trying...

Most crab dips are full of mayonnaise, but Michael Symon's lighter version is more like a salsa since it's prepared w...

Chef Ryan Hardy makes his luxurious fondue with two kinds of Swiss cheese (Emmentaler and Gruyère) and two kinds...

"Crudité is one trend from the '80s I wish would make a big comeback," says food blogger Pim Techamuanvivit. She...

Marcia Kiesel's pâté makes an elegant holiday gift presented in a pretty porcelain ramekin with crackers or...

This sophisticated version of traditional onion dip combines tender sautéed leeks with cream cheese and tangy go...

F&W's Marcia Kiesel likes to whiz smoked mozzarella in the food processor with sun-dried tomato pesto and olive o...

Slideshow: More Recipes from Wolfgang Puck

This creamy pâté from Gabriel Frasca and Amanda Lydon, chefs at Nantucket's Straight Wharf Restaurant, has ...

This salsa makes inventive use of unripened tomatoes (which Laurent Tourondel found in abundance in a garden on Long...

Padma Lakshmi calls this sauce "liquid heaven." She purees sticky dates with fresh mint, lemon juice and chil...

Muhammara, a Middle Eastern dip with a spicy kick, is traditionally served with pita bread or roasted meats, but Chri...

This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water ...

Lachlan Mackinnon-Patterson considers this emerald-colored condiment to be Italy's quintessential dipping sauce. He s...

Pimientos are large, sweet, heart-shaped peppers that are typically used for canning. Pimento cheese—the simple ...

Elena Bisestri, executive chef at Palma restaurant, developed this version of the classic Sicilian antipasto, caponat...

Confiting (the process of cooking meat slowly in its own fat) is a wonderful technique that both preserves food and m...