Dips and Spreads

Who wants to spend all of your time in the kitchen when there's fun to be had with your guests? Innovative dips, spreads and sauces can help simplify your cocktail party dishes, entrees and desserts. Both pressured hosts and their guests will be impressed with these tantalizing variations on the usual menu.

Cheeseballs

A veritable mainstay of the 1950s cocktail party, cheeseballs are making a comeback for entertaining. In less than five minutes and for under $10, you can create a real treat for 20 people with Caley & Cobb's cheeseball mixes, which come in four varieties and have infinite uses.

Creative Cheese Pairings

Cheeses pair unexpectedly well with spreads. Italian Foods Corp.'s best-selling La Piana Bell Pepper & Eggplant Spread, and Artichoke Spread are thick and creamy, similar to tapenade. Spread on crackers or toasted bread and topped with Humboldt Fog or a soft blue cheese or slices of Pecorino Romano, and you've got a winning combination.

Caley & Cobb's award-winning Onion Confit also is similar to a tapenade and can be enjoyed with cheeses, or sliced deli meats-and even in canapes.

Tracklement's powerful Chili Jam has a beautiful crimson red color, and sweet and hot flavor. It's delicious dolloped on cheese.

Bella Cucina Artful Food Artichoke Lemon Pesto goes well mixed with mayonnaise and grated Parmigiano-Reggiano. Or try the Walnut Sage Pesto with just about any kind of soft cheese. Crostini Olivada is the ideal impromptu antipasti that can be made in minutes and blends the flavors of Olivada Olive Pesto and goat cheese atop slices of lightly toasted baguette. Click here to discover Bella Cucina's delicious recipes.

Pâtés, Mousses and More.

Once viewed as elite menu items, pâtés and mousses are being used more as quick-appetizer solutions, spread on bread, crackers or celery. Try Marcel et Henri's Mousse de Foie de Poulet et Gras de Porc au Porto (chicken liver and pork fat with port) and the pâté of chicken liver, pork fat and Armagnac brandy for velvety texture and delicate flavor.

U.K.-based Patchwork Traditional Food Company has launched a line in the U.S., made locally by Global Gourmet, which includes Brandy & Herb, Triple Sec & Orange, Tequila & Cranberry, Bourbon & Blueberry, Mushroom & Garlic and Welsh Dragon (venison liver and chile) pâtés.

Alexian Pâté & Specialty Meats' Herbs de Provence reconnects you to this region of France, well known for its lavender fields. Lavender is one of the primary ingredients of the pâté's seasoning mix, along with thyme, bay leaf, sage and fennel. Alexian also offers Spiced Apple Mousse, Duck with Cognac Mousse, Chicken and Veal Paté, White Asparagus Terrine, Eggplant and Goat Cheese Terrine and Mixed Vegetable Terrine.

Multitasking Pestos and Sauces.

For larger gatherings or meals, pestos and sauces have more than one use to simplify menu planning and preparation.

Bella Cucina Mint & Pistachio Pesto works as a savory condiment for grilled lamb chops or mixed with yogurt and added to chickpeas as a side dish.

Wild Thymes Cranberry Sauces, combinations of whole fresh cranberries and various fruits including figs, apples, raspberries, oranges and lemons, can be used over Brie, Camembert or cream cheese as a delicious and simple hors d'oeuvre, and also as accompaniments or glazes to poultry, meats, game or fish.

Sweet Endings.

Stonewall Kitchen's Black Cherry Cognac Sauce, known to add wonderful dimension to pan sauces for chicken or pork, is delectable on lemon crepes or French toast, and spectacular simply as a dessert topping.

France's Aux Anysetiers du Roy offers Les Fondues au Chocolat, a line of nine chocolate fondues packaged in stone tumblers that can be microwaved and served with fruit. The fondues-Dark Chocolate 70% Cocoa; Milk Chocolate; Dark Chocolate & Praline; Dark Chocolate & Orange; Milk Chocolate & Caramel and new flavors Dark Chocolate & Raspberry; Dark Chocolate & Passion Fruit; Milk Chocolate & Cappuccino; and seasonal Christmas Fondue Dark & Orange-are carried by Chicago Importing Co.

Village Bakery's Brandy Butter is equally fantastic with mince meat as it is with apple or pecan pie.

Caley & Cobb's Ginger Fig Cheeseball & Savory Spread is excellent as an after-dinner dessert, with gingersnaps or sugar cookies, and along with port or champagne to complete a party. -Lynn Santa Lucia and Denise Shoukas

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