How can I make a spread that tastes like one herb or spice?

December 21, 2010 9:42 AM

I'd like to make a bunch of spreads or dips that showcase the complex flavors of one herb or spice each. What base recipe should I use?

I'd like to minimize any other flavors so you can really taste the distinct spice in each dip. I know you wouldn't want to eat a whole lot of any given one, but I think a variety would be fun to try.

posted by pocams to Food & Drink (11 answers total)

Best answer: I think just a plain cream cheese base would work well. It has its own flavor, but would allow for your herbs/spices to shine through.
posted by amyms at 9:54 AM on December 21, 2010 [1 favorite]

Best answer: Pureed white beans & olive oil could work. Tasty but fairly neutral and would pair well with many herbs and spices. Garlic is a natural addition but maybe you would want to leave that out if you really want to isolate your other flavors.
posted by yarrow at 9:58 AM on December 21, 2010

I was coming in to say cream cheese as well. My old version of The Joy of Cooking actually recommends doing this so you can really get to know the flavors of the different herbs and spices you might be using in your cooking.
posted by hazyjane at 9:58 AM on December 21, 2010

Best answer: Sour cream, thinned a little with milk or cream
posted by AuntieRuth at 9:59 AM on December 21, 2010

Best answer: You could also make a pesto-type spread using just the spice and a neutral oil.
posted by bcwinters at 10:00 AM on December 21, 2010

2nd-ing white beans. I've whipped up lots of bean spreads using whatever herb I happen to have around, and they always come out well.
posted by neroli at 10:01 AM on December 21, 2010

Best answer: Greek yogurt, olive oil, and salt. That's all.
posted by Jon_Evil at 10:01 AM on December 21, 2010

Best answer: I've done this with butter - let a stick of it soften, stir in the herb, chill in a ramekin. Put out a bunch of different ones, with crostini.
posted by jbickers at 10:14 AM on December 21, 2010 [1 favorite]

I've had a great herb dip that was made from a packet, with half sour cream and half mayonnaise. It's really creamy, so not thick like cream cheese.

On the other hand, herbed cream cheeses or butters would be another good way of bringing out the flavor.
posted by Lady Li at 11:09 AM on December 21, 2010 [1 favorite]

Labneh (somewhere between yogurt and a soft cheese.)
posted by thegreatfleecircus at 1:04 PM on December 21, 2010

Compound butters are great for this sort of thing - especially if you actually mean spice and not herb. Also great for dried herbs and herbs that don't make a good pesto. I can't imagine eating a rosemary, sage, or thyme pesto, for example.

I'd also recommend looking at world cuisines that use your herb/spice. Herbs that are commonly featured in Italian food, for instance, are likely going to work well as a pesto. Herbs and spices that are commonly used in Indian, Greek and Mediterranean food are going to be good as a creamy yogurt or labneh based sauce.
posted by Sara C. at 6:58 PM on December 21, 2010