So, you opened the fridge, stared blankly at the sad tub of store-bought spread, and thought, “I could do better.” But then your brain, the ultimate party pooper, whispered, “That sounds like effort and a sink full of dishes.” I hear you. But what if I told you that whipping up something infinitely more delicious is easier than deciding what to watch on Netflix tonight? Let’s get into it.
Why This Recipe is Awesome
First off, this isn’t just *a* recipe. It’s a blueprint for three wildly different, ridiculously tasty homemade spreads. We’re talking about a sweet, a savory, and a zesty option. The awesome part? You control the ingredients, meaning no weird preservatives with names longer than your grocery list. It’s idiot-proof; even I didn’t mess it up, and I’ve been known to burn water. Plus, making your own spreads is an instant way to look like a culinary genius with minimal effort. Your brunch guests will be so impressed.
Ingredients You’ll Need for Homemade Spreads
Gather your squad. For these three spreads, you’ll need a few simple things. FYI, freshness is key here, people.
For the Honey Cinnamon Walnut Butter:
- 2 cups raw walnuts (or almonds, pecans, your nut, your rules)
- 2 tablespoons honey (or maple syrup for our vegan friends)
- 1 teaspoon cinnamon (the spice of life, IMO)
- A generous pinch of sea salt (to make the sweet stuff pop)
- 1-2 tablespoons of a neutral oil (like avocado or grapeseed) – only if needed for creaminess
For the Sun-Dried Tomato & Herb Spread:
- 1 (8-oz) block of cream cheese, softened (low-fat is fine, but full-fat is a party)
- 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
- 2 tablespoons of the sun-dried tomato oil (this is liquid gold, don’t waste it!)
- 1/4 cup fresh basil, finely chopped (please, for the love of flavor, use fresh)
- 1 clove garlic, minced (or 1/2 tsp garlic powder if you’re scared of fresh garlic breath)
- Salt and pepper to taste
For the Zesty Everything Bagel Dip:
- 1 cup Greek yogurt (or sour cream for a tangier twist)
- 2 tablespoons everything bagel seasoning (the hero of this story)
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon juice (bottled lemon juice crimes will be forgiven, but fresh is best)
- A pinch of onion powder
Step-by-Step Instructions
Let’s turn those ingredients into glory.
Honey Cinnamon Walnut Butter:
- Toast those nuts! Spread the walnuts on a baking sheet and pop them in a 350°F (175°C) oven for 6-8 minutes. Watch them like a hawk—they go from perfectly toasty to charcoal briquettes in seconds. Let them cool slightly.
- Blend it up. Toss the warm walnuts into a food processor. Blend until they go from crumbly, to a ball, and then finally to a smooth, creamy butter. This takes a few minutes. Be patient, young grasshopper.
- Season. Add the honey, cinnamon, and salt. Process again until everything is beautifully combined.
- Adjust. If it’s too thick for your liking, stream in a tablespoon of oil until it reaches your dream consistency.
- Jar it. Scoop your magnificent creation into a jar. Try not to eat it all with a spoon directly from the processor bowl. (No promises).
Sun-Dried Tomato & Herb Spread:
- Mix it. In a medium bowl, combine the softened cream cheese, chopped sun-dried tomatoes, tomato oil, basil, and garlic.
- Season it. Add a good pinch of salt and pepper. Mix everything together until it’s well-combined and gloriously flecked with red and green.
- Chill out. For the best flavor, cover the bowl and let it hang out in the fridge for at least 30 minutes. This lets the flavors get to know each other and become besties.
Zesty Everything Bagel Dip:
- Combine. In a small bowl, stir together the Greek yogurt, everything bagel seasoning, chives, lemon juice, and onion powder.
- Taste test. Dip a carrot stick or a chip in there. Need more salt? More tang? Adjust to your liking.
- Serve immediately or chill it. This one is ready whenever you are.
Common Mistakes to Avoid
Let’s avoid some classic kitchen face-palms, shall we?
- Not Toasting the Nuts (for the nut butter): Skipping this step is like watching a movie on mute. You’ll get the idea, but you’re missing the full, rich, flavorful experience. Toasting unlocks the oils and deepens the flavor.
- Impatience in the Food Processor: When making nut butter, it will look like it’s never going to become creamy. It will. Just keep processing. Aborting the mission early leaves you with nut dust, not butter.
- Using Rock-Hard Cream Cheese: Trying to blend a cold brick of cream cheese with other ingredients will result in a lumpy mess and a frustrated you. Let it soften on the counter for an hour first.
Alternatives & Substitutions
Don’t have something? No sweat. Here’s how to pivot.
- Nut-Free? For the first spread, try using sunflower seeds! Toasted sunflower seeds make a fantastic “sun butter.”
- Dairy-Free? The Sun-Dried Tomato spread can be made with vegan cream cheese. The Everything Bagel dip is amazing with a plain, unsweetened vegan yogurt or vegan sour cream.
- Out of Fresh Herbs? You can use 1 teaspoon of dried basil in the tomato spread in a pinch, but the flavor won’t be as bright. For the chives in the dip, a little dried dill or a sprinkle of green onion powder could work.
- Not a Walnut Fan? Almonds, pecans, cashews, or even peanuts are all fair game for the nut butter. Mix and match!
FAQS about Homemade Spreads
How long do these homemade spreads last?
The nut butter will be happy in a sealed jar in the fridge for up to 2 weeks. The dairy-based spreads (tomato and everything dip) should be eaten within 5-7 days. Always give them a sniff test—your nose knows.
Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? We’re not making spreads with love and real ingredients to then use margarine. Stick with the real deal for flavor.
My nut butter is too thick! Help!
No panic! Just stream in a tiny bit of neutral oil (avocado, grapeseed) while the food processor is running until it thins out to your desired consistency.
I don’t have a food processor. Can I still make the nut butter?
A high-powered blender might work, but it’s tough on the motor. For the other two spreads, a bowl and a spatula are all you need!
Is this actually cheaper than buying it at the store?<
It can be, especially if you buy nuts in bulk! But the real value isn’t just cost—it’s in the superior, fresh flavor and the pride of making it yourself.
What can I serve these with?
Where do we begin?! Toast, apple slices, carrot sticks, crackers, pretzels, crusty bread, use it as a sandwich spread, or just a spoon. The world is your oyster. And these are your delicious spreads for that oyster.
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Final Thoughts about Homemade Spreads
And there you have it. You are now the master of your spread destiny. No more boring, bland, store-bought tubs for you. Whip up one of these bad boys the next time you have people over (or just for a stellar solo snack session) and bask in the compliments.
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it, and your taste buds will thank you
