Dips & Spreads

Lentils are common in African cuisine, especially in countries on the Indian-influenced eastern coast, such as Tanzan...

For this sweet, savory and surprisingly addictive appetizer, Jake Tilson recommends using a firm, California-style co...

A topping of finely chopped garlic mixed with parsley and crumbled feta cheese turns this silken eggplant puree into ...

Chef Way For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roas...

Nonfat Greek yogurt blended with fresh goat cheese and spiked with wasabi makes for a luscious, thick, tangy and addi...

In this lightened version of guacamole, tomatillo puree replaces some of the rich avocado, adding a bit of sweetness ...

Chef Rick Bayless is renowned for cookbooks featuring elaborate Mexican recipes. With Mexican Everyday, he's finally ...

French onion soup mix combined with sour cream is the quintessential '70s dip. This luxurious upgrade eschews the pow...

This hearty and slightly tangy spread, traditionally made with fava beans or yellow split peas, is served as a meze i...

A road trip Mary Ellen Carroll took with her grandfather inspired this sweet red-onion condiment. You'll know the oni...

Vitaly Paley transforms a Jewish staple into a rich Italian pâté by flavoring chopped chicken livers with b...

This thick, gooey caramel sauce can be gently heated and used as a dip for apple wedges or banana slices—or even salt...

This fresh pesto was inspired by the Moroccan spice-and-herb vinaigrette charmoula. Troy MacLarty also uses it as a s...

"Basically, I'll put feta salsa verde on anything," says chef Suzanne Goin about her feta cheese–spiked version of th...