Make Your Own Spread: The Best Ideas

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Cream cheese spread with carrots and cress

You made this vegetarian spread in less than 10 minutes. The amount is enough for 6 servings.

You need 1 small carrot, 50 g radishes, 200 g cream cheese, 50 g cottage cheese, fresh cress, salt, pepper, and some sugar or alternatively Stevia or Xilit.
Peel the carrot and then grate it finely.
Wash the radishes and slice them finely.
Mix the cream and cottage cheese with your desired amount of watercress.
The more cress you use, the hotter the spread will be.
Now add the carrots and radishes.
Season to taste with salt, pepper, and a pinch of sugar or stevia.
Then mix everything well and enjoy fresh bread.

This spread is perfect for a hearty snack. The amount is enough for 6 servings.

For the production, you need 5 tablespoons of roasted onions, 300 g cream cheese, and 150 g thin slices of bacon and pepper.
Preheat your oven to 160 degrees and place the bacon on a baking sheet lined with parchment paper.
After about 10 minutes, the bacon will be nice and crispy.
Remove from the oven and blot away excess grease with a kitchen towel.
Mix the cream cheese with the onions and crumble in the crispy bacon.
Then mix everything well and season with pepper.

This recipe for 6 servings is quick to make and really fruity.

For the spread, you need 50 g cranberries from the jar, 300 g cream cheese, 30 g chopped almonds, 3 tbsp milk, 2 tbsp lemon juice, and pepper.
Mix the cream cheese with the milk.
Then add the cranberries and almonds.
Mix everything well and finally taste with lemon juice and pepper.
A crispy baguette tastes good with it.

This vegan variant with tofu is enough for 6 – 8 servings.

For the production you need 200 g tofu, 100 g chopped walnuts, 1 apple, 100 g celeriac, 2 tbsp lemon juice, 2 tbsp sunflower oil, 3 tbsp soy milk, 1 tbsp white wine, 1 handful of grapes, salt, pepper and if desired some sugar.
Peel celery and apple.
Wash the grapes.
Then cut everything into small pieces.
Now put the fruit and vegetables in a higher container with the tofu and lemon juice, oil, milk, and wine, and puree all the ingredients.

This spread is cooked and can be stored tightly closed in the refrigerator for up to 1 week.

For 18 servings you will need 1 jar of plums (approx. 300 g), 190 g of sun-dried tomatoes in oil, 1 tsp green peppercorns, 100 g cream or soy cream, 1/2 chili pepper, 1 clove of garlic, 2 tbsp vinegar, and 2 tbsp brown sugar.
Drain the tomatoes and save the oil for later.
Drain the plums too.
Place the tomatoes, plums, and pepper in a tall container and puree with an immersion blender
Using a garlic press, press the garlic into the mixture.
Remove the seeds from half the chili pepper and chop the chili finely.
Add chili, vinegar, and sugar to the spread.
Heat the tomato oil and add the pureed plum mixture and the cream or soy cream.
Cook while stirring until a nice cream has formed.
Then let the spread cool down and fill it in a tightly sealable container.