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SALMON SPREAD
Mix 7.75 oz. (220 g) can drained red salmon, 1/2 cup cream or ricotta cheese,
1/2 tsp. Worcestershire sauce, and 1 tsp. lemon juice in food processor
or by hand until smooth. Delicious on Herb or Hearty Potato Dill Bread.
GREEK SPREAD
Mix 3 oz. (90 g) feta cheese, 4 oz. (125 g) cream cheese, 3 Tbsp. plain yogurt
and 1 clove minced garlic in food processor or by hand until smooth. Stir in 4
minced, pitted black olives and 1 Tbsp. minced parsley. Delicious on Herb or
Sesame Yogurt Bread.
LOW-CALORIE GARDEN SPREAD
Purée 1/2 cup cottage cheese, 1/2 cup light cream cheese and 1 minced clove
garlic in food processor or by hand until smooth. Stir in 1/2 cup grated carrot,
1/3 cup grated zucchini, 2 minced green onions and 1/4 tsp. salt. Delicious on
Bran and Sunflower Bread or Pumpernickel Bread.
MEXICAN CHEESE SPREAD
Mix 1/4 cup cottage cheese and 4 oz. (125 g) light cream cheese, 1 minced clove
garlic, 1/4 tsp. each chili powder, salt and cumin in food processor or by hand
until smooth. Stir in 2 minced green onions. Delicious on French or White Bread.
TAPENADE SPREAD
Process 1/2 cup pitted, black olives, 1 minced clove garlic, 1 Tbsp. olive oil,
1/4 tsp. each salt, pepper, dried thyme and rosemary with 1-1/2 tsp. dried basil
and 1/8 tsp. red chili pepper flakes in food processor. Delicious on fresh
Baguette or Focaccia.
CHEDDAR CHEESE SPREAD
Mix 1-1/2 cups shredded Cheddar Cheese, 2-1/2 Tbsp. sweet German or
Russian mustard, 2 Tbsp. milk and 1/4 cup ricotta or cream cheese until smooth.
Delicious on Herb Bread.
SMOKED SALMON DIP
Mix 1 cup each yogurt and light mayonnaise, 1/2 cup chopped smoked salmon
and 1/2 pkg. (87 g) creamy vegetable soup mix. Cut a cap off a small
Pumpernickel, Whole Wheat, Heritage or Beer Rye Bread. Cut the cap into
bite-size pieces and hollow out bottom of loaf leaving a 1/2-inch (1 cm) shell.
Serve dip in bread shell with bread pieces around it to use for dipping.
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