Foreword

The recipes I am going to post next are not desserts, as you will see, and not related to baking. But they are just too good not to share.

I like the idea of spreads and dips as appetizers. Most of them can be made a night before and kept in a fridge till the party time. You can vary presentation by serving them with crackers of you choice, crostini, or fresh artesian bread, or vegetables.

They are perfect for buffet-style entertaining.

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