Hot Creamy Crab & Almond Spread

This delicious warm spread is a family favourite. It's easy to make and perfect for a get-together...give it a try!

*Ready in about 25 min.

*Serves: 8++

Ingredients:

1 8oz pkg cream cheese
1/4 cup mayonnaise
1/2 tsp pepper
1 tsp dijon mustard
1/2 tsp paprika
zest of 1/2 a lemon or lime

1 tsp pesto sauce or red pepper sauce (optional)
2 cans crab meat, drained
1 whole green onion, chopped
1/4 cup sliced almonds

Directions:

-in a small mixer bowl beat together cream cheese and mayonnaise until smooth
-add pepper, mustard,paprika,lemon or lime zest and pesto or red pepper sauce and blend
-mix in crab meat and green onion
-grease a 2-cup oven-proof dish and spoon mixture into it
-top with sliced almonds
-bake at 325 F for 20 min or until hot and bubbly
*serve hot with your favourite crackers

*adapted from an old magazine recipe clipping

Garlic Cilantro Compound Butter

To see this recipe please visit my new blog with this link:

http://spreadinggoodtastes.com/garlic-cilantro-compound-butter/

France: Tapenade D' Aubergine...Eggplant Tapenade

 A tapenade is a delicious french paste. There are endless variations to the basic ingredients of black olives, capers and olive oil. This recipe comes from a wonderful cookbook "The Bistros, Brasseries and Wine Bars of Paris" and it is one I go back to often because it is just soooo good! Make it for a get-together and serve it with fresh sliced baguettes or keep it on hand and spread it on your sandwiches instead of butter or mayonnaise....give it a try!

Ingredients:

1 large eggplant
olive oil
salt
1/2 cup oil packed sundried tomatoes, coarsly chopped
1/2 cup coarsely chopped pitted black olives
2 tsps drained capers
1/4 tsp or more piment d'Espelette or other hot chili powder
freshly ground black pepper

Directions:
-preheat oven to 375F
-peel eggplant and slice into 1/2 inch rounds
-brush rounds on both sides with olive oil and sprinkle with salt
-arrange rounds in a single layer on a baking sheet and bake about 30-40 minutes or until soft
-place the eggplant in a food processor, add the sundried tomatoes, olives, capers, 1/3 cup olive oil, piment or hot pepper and some freshly ground pepper to your liking
-puree to a paste, about 30 seconds 
-serve with baguette slices or crackers as an appetizer/hors d'oeuvre or store in fridge and use as a sandwich spread

*will keep refrigerated for at least a week
*makes 2 cups

*from the book "The Bistros, Brasseries and Wine Bars of Paris" by Daniel Young

Croatia: Ajvar...A Delicious Roasted Red Pepper & Eggplant Dip

*a traditional croatian recipe adapted by jcsmama

Ingredients:
1 large eggplant
2 large red bell peppers
2 large cloves garlic, peeled and quartered
1/2 tsp salt
2 tbsp freshly squeezed lemon juice
1/4 tsp crushed red pepper flakes
a good grinding of black pepper
1/4 cup olive oil
1 tbsp chopped fresh basil

Directions:
-heat oven to 375F
-slice the eggplant in half and place cut side down on a cookie sheet along with the 2 peppers
-roast in oven for  40 minutes
-allow to cool  for a few minutes, then peel the peppers, remove stem and seeds and cut pepper into a few pieces and add to a food processor bowl 
-scoop out centre seeds from eggplant and toss, then scoop out remaining flesh and add to peppers
-add remaining ingredients and process until well blended
-refrigerate Ajvar for at least 1 hour to allow flavours to meld
-serve in a bowl, garnished with chopped basil, with chunks of fresh crusty bread, crackers or cut up veggies of your choice

*as an alternative you can also serve a spoon of this alongside grilled meats, or use it as a spread for sandwiches or burgers

*traditionally this dip was made by hand by chopping and mashing the ingredients together and you may opt to do it this way if you prefer a more textured dip...either way the taste is fabulous!

*makes about 1 1/2 cups and serves 8+

Cuba: Pasta De Jamon....Ham Spread

* jcsmama's version of a typical cuban recipe

This is a popular spread for making finger sandwiches or spreading on crackers. Its a great way to use leftover baked ham, but you can also use deli ham or canned deviled ham.

Ingredients:

1 lb ham, cubed

1 8oz pkg cream cheese, room temperature

1/4 cup mayonnaise

1 pickle, quartered

1/2 cup green olives stuffed with pimentos

salt and pepper to taste 

Directions:

-add all ingredients to a small food processor bowl and blend until well mixed and creamy

-serve with crackers for spreading or alternately spread on crustless bread and cut into small finger sandwiches 

Greece: Kopanisti...A Whipped Feta Spread

* jcsmama's version of a traditional greek recipe

This versatile dip/sauce/spread is great with toasted pita wedges or veggies, and also delicious served with grilled meats and chicken.

Servings:  makes 1 & 1/2 cups
Ready in: about 5 min.

Ingredients:
1 cup feta cheese
1/2 cup plain yougurt, preferably greek
zest of a whole lemon
juice of 1/2 a lemon
3 tbsp olive oil
1/2 tsp freshly ground black pepper
1 tbsp finely chopped sun-dried tomato

Directions:
-in a food processor bowl add all ingredients and puree until smooth and creamy, about 1 minute.
-transfer to a serving bowl, drizzle with a bit of olive oil
and serve

*in Greece they also make a spicy version of this by adding either more pepper or a bit of a spicy hot pepper...experiment to come up with your own version

Carrot Garlic Cream Cheese Spread

*an original recipe by jcsmama

 Easy, quick and delicious, this is a great spread to have on hand. Spread it on a bagel for a quick lunch or serve it up with some cut up veggies for a kid friendly snack.

Ingredients:

1 8oz pkg light cream cheese

1 large carrot, quartered

1 large clove garlic

2 sprigs fresh parsley

Preparation:

-in a small food processor bowl add carrot, garlic and

  parsley and pulse until finely chopped

-add cream cheese and mix until well blended

-transfer to a lidded container and refrigerate

* this will keep well for at least 1 week

*use as a spread for your bagels or crackers, or as a

 dip for celery sticks and other veggies

*jazz it up with some fresh basil and thyme, freshly

 ground black pepper, and voila you have yourself a

 great tasting spread for your guests too!