All spreads may be made one day ahead. Refrigerate, covered. Serve on baguette slices, water crackers or vegetable crudites.
Servings0
Prep Time
Ingredients
Blue Cheese, Pear and Chicken Spread
1/2cupfinely chopped roasted chicken or turkey
1/4cupdiced pear
1/4cupblue cheese
1/4cupcream cheese
1/4cupcrème fraîche
1dashhot pepper sauce
1dashground black pepper
Spinach and Goat Cheese Spread
1clovegarlicpeeled
1(10 ounce) packagefrozen chopped spinachthawed, drained and squeezed dry
1(3.5 ounce) packagegoat cheese
1/2cupcream cheese
2tspfresh lemon thyme
1tspgrated lemon peel
1/2tspSalt
1/8tsppepper
1dashhot pepper sauce
Vegetable Spread
1(12.3 ounce) containerfirm tofu
1/2cupsoy mayonnaise
2tbspthinly sliced green onion
1/2cupdiced green pepper
1/4cupdiced celery
1/2cupgrated carrot
1tbspsoy sauceplus...
1tspsoy sauce
1tspCurry Powder
1tspturmeric
1tspgarlic powder
1/2cupchopped saltedroasted cashews
1/4tspSalt
Instructions
Blue Cheese, Pear and Chicken Spread
Combine all ingredients.
Spinach and Goat Cheese Spread
With food processor running, drop garlic through feed tube to finely chop. Add all remaining ingredients and process until well blended. Let stand at room temperature 1 hour before serving.
Vegetable Spread
Crumble tofu with a fork. Stir in remaining ingredients and mix well.