5 Best Dips and Spreads Recipes

5 Best Dips and Spreads Recipes

In This List find the 5 Best Meat Appetizers, these Meat Appetizers is easy to prepare, so enjoy:

hummus Best Way to Make hummus

1. Hummus:


  • 2 cups canned chick peas, drained or the same amount fresh cooked
  • 2/3 cup tahini
  • 1/2 cup lemon juice
  • 2 cloves mashed garlic
  • 1 teaspoon salt
  • 1/4 teaspoon cumin
  • parsley for garnish
  • oil


  • Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
  • Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
  • To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
    Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward.
  • Place the pointed end of
    a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top.
  • Gently push the skewer through the shell and then lift up to remove the vein.

2. Crab Dip:


A sweet and tangy tomato sauce drapes over these hearty meatballs. Serve them over hot cooked noodles or rice.

This dip recipe comes courtesy of my favorite cousin Barb. It is so so easy and everyone I have served it to just loves it. They can’t believe how easy it is to make.

  • 1 can crab meat
  • 1 – 8 ounce package cream cheese, softened
  • 2 green onions, chopped (green part only)
  • Thousand Island salad dressing


  1. Mix the first three ingredients together, then mix in the salad dressing.
  2. Keep adding in the dressing until you get the consistency you want. It’s that easy!
  3. Serve with crackers.

3. Artichoke and Cheese Dip:
For this classic tapas morsel, sweet and garlicky tomato spread is the perfect companion for thin slices of salty, dry-cured Spanish ham. Plum tomatoes are called for because they contain less water and therefore have a more intense flavor when they are slow-roasted.


  • 16 ounces shredded Mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup mayonnaise
  • 1 cup (about 8 oz.) artichoke hearts, drained and chopped
  • grated onion, about 1 to 2 teaspoons, optional
  • chopped green onion, optional


  1. Mix ingredients together.
  2. Bake in casserole at 350 degrees for 20-30 minutes or in lightly buttered 3 1/2 quart slow cooker on HIGH for about 1 hour.
  3. Serve with cubes of crusty bread or assorted crackers.
  4. Sprinkle with chopped green onion, if desired.

4. Cranberry Chutney Recipe :



  • 2 large shallots (3 oz), coarsely chopped
  • 1 tablespoon vegetable oil
  • 1 (12-oz) bag fresh or frozen cranberries (not thawed)
  • 2/3 cup sugar
  • 3 tablespoons cider vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon dried hot red pepper flakes


  1. Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes.
  2. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.

5- 5- Shrimp Dip: :



  • 1 can tiny shrimp
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 tsp. lemon pepper
  • 1/3 cup shrimp cocktail sauce
  • 1 clove garlic, pressed (optional)


  1. Combine all ingredients and refrigerate for 2 hours.
  2. Serve with crackers, tortilla chips, etc., or serve a scoop over lettuce leaves as a salad topping.
Natacha Parker, born in Halifax, Nova Scotia, on Sept 23, 1976. She has a Bachelor Degree in Nutrition Science. Natacha joined 5 BestThings and worked as an writer specialized in Food Recipes and Healthy Diet section. Official Email id: natacha@5bestthings.com.
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