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Dips & Spreads

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

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

Michael Solomonov Cocktails 2009 • May 2008

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

F&W's Grace Parisi invented this smoky guacamole, then presented three ingenious ways to use it: in a soup, an ho...

The Good News Sunflower seeds, the base for this smooth, nutty dip, are an excellent source of vitamin E. Ani Phyo sa...

This garnet sauce is Chris Cosentino's take on the classic Piedmontese anchovy-and-olive-oil dip, enriched here with ...

Tonnato sauce—a smooth puree of olive oil–packed tuna, mayonnaise, capers and anchovies—is traditional...

"Every good chicken has a good liver," says Peter Hoffman. "Sometimes I eat the liver myself as the cook's reward, an...

The iconic Andalucian salmorejo is essentially a superthick gazpacho, made with plenty of ripe tomatoes, garlic and o...

Like other cruciferous vegetables, broccoli rabe is packed with vitamins and minerals, including vitamins A, B and C....

Chickpeas are a fine source of protein and heart-healthy folic acid. Here, they're pureed until creamy and flavored w...

Canned chipotles in adobo sauce, sold at Latin markets and many supermarkets, give this clever, creamy dip an enticin...

Plus: More Appetizer Recipes and Tips

Plus: F&W's Guide to Fresh Spring Produce

Andres Barrera's version of caponata, the tangy Sicilian eggplant dish, mixes in olives, zucchini and yellow squa...

The Good News This healthy take on the traditional chips-and-salsa combo is nearly fat-free and super-refreshing. The...

Similar to hummus, this creamy fava bean dip is often served for breakfast in Syria. It consists of tender cooked dri...

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