Three favorite make-ahead spreads, each one fresh and just a little bit surprising. Each one works on its own, either as a spread that makes fabulous sandwiches or a light spread for crackers. All three together, they're a mash-up of color and flavor and texture. This is a great collection!
Some people are simply born to entertain – not on stage, not on film, but at home. They make it look so easy, they’re so relaxed!
The trick may be a little up-front effort. So with potlucks, parties and impromptu gatherings filling the year-end calendar, arm yourself with quick, make-ahead spreads that can serve double duty.
Turn an every-day sandwich into something special. Just schmear good bread with one of the spreads, add sliced deli meat and cheese, a leafy green or some sprouts, salt and pepper. Luscious.
Or assemble a cracker plate so impressive your friends will wonder if you’ve slaved in the kitchen. Just fill small ramekins with these spreads and arrange on a platter with crackers and dried fruit. Beautiful.
SUN-DRIED TOMATO SPREAD
Time-to-table: 2 – 3 hours
Makes 1 cup
- 8 sun-dried tomato halves (about 1/4 cup)
- 1 roasted red pepper, drained (from a jar)
- 1/2 cup walnuts (toasted if you like)
- 1 clove shallot
- 1-1/2 tablespoons red wine vinegar
- 2 tablespoons water
- 1 tablespoon olive oil
- Kosher salt to taste
Purée all ingredients in a food processor until smooth. Refrigerate for 2 – 3 hours for flavors to meld.
CRANBERRY ORANGE SPREAD
Time-to-table: 2 – 3 hours
Makes 1-1/2 cups (when made with cheese)
- 4 ounces goat cheese (or substitute cream cheese, can eliminate if using only for sandwich spread)
- 1/2 cup canned whole cranberry sauce
- 2 tablespoons finely diced onion
- 2 tablespoons chopped fresh dill
- Zest from an orange
- 1 tablespoon cider vinegar
- 1 – 2 teaspoons horseradish
Combine all ingredients. Refrigerate for 2 – 3 hours for flavors to meld.
ALMOND CILANTRO SPREAD
Time-to-table: 2 – 3 hours
Makes 2 cups
- 1 cup almonds, skins on
- 1/4 cup low-fat mayonnaise
- 3 tablespoons low-fat sour cream
- 2 large cloves garlic
- 1 medium jalapeño, seeds and membrane removed
- 1 cup cilantro
- Zest from 1 lime
- Juice from 2 limes (about 2 tablespoons)
- 1 teaspoon kosher salt
Purée all ingredients in a food processor until smooth. Refrigerate for 2 – 3 hours for flavors to meld.
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