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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Clam Dip photo coming soon
1946-1969
Clam Dip is a creamy, savory appetizer popular in mid-20th-century suburban New England, made with minced clams, cream cheese, mayonnaise, and seasonings. It typifies postwar convenience party foods emphasizing easy preparation and flavorful snacking at cocktail parties and backyard gatherings. The dip captures the era's fascination with frozen and canned seafood products repurposed into casual entertaining dishes.
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Bagels and Cream Cheese photo coming soon
1990-2009
Toasted bagels spread with plain or scallion cream cheese, built as a simple breakfast with roots in New York bagel shops and American dairy innovation.
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Bagels with Schmear photo coming soon
1861-1900
A deli-style bagel with a thick schmear of plain or scallion cream cheese, with optional onion, capers, tomato, and cucumber.
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Carrot Cake photo coming soon
1960s-present
Carrot cake has older European roots in carrot puddings and cakes, but the American layer cake with oil, warm spices, nuts, and cream cheese frosting surged in the 1960s and 1970s. It became a party, bakery, and Easter-table classic.
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Cheese Logs photo coming soon
1960s-present
Retro party cheese logs made from cream cheese, cheddar or blue cheese, Worcestershire, hot sauce, and a nut or herb coating.
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Bagel and Lox photo coming soon
1900-1929
A toasted bagel layered with cream cheese, lox, red onion, capers, tomato, and dill in the New York appetizing-shop tradition.
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Banana Bars photo coming soon
1946-present
Moist banana bars baked in a sheet pan and topped with cream cheese frosting, made for church basements, lunchrooms, and family potlucks.
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Buffalo Chicken Dip photo coming soon
1990s-present
Buffalo chicken dip turns Buffalo wing flavors into a scoopable party dish. It belongs to the Super Bowl and tailgate era of American entertaining, with Frank's RedHot, cream cheese, shredded chicken, and ranch or blue cheese becoming the familiar formula.
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Cheese Ball photo coming soon
1950s-present
A midcentury-style cheese ball made with cream cheese, cheddar, green onion, Worcestershire, and a crunchy pecan coating.
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Cheesecake Bars photo coming soon
1990s-present
Creamy cheesecake baked over a graham cracker crust, chilled, and cut into tidy bars for easy serving.
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Cheesecake Sampler photo coming soon
1970s-present
A four-flavor cheesecake sampler with one base cheesecake and sections topped with plain, strawberry, chocolate, and caramel-pecan finishes.
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Crab Dip photo coming soon
1946-1969
A rich and creamy crab dip combining crab meat with cream cheese, mayonnaise, and seasonings baked until bubbly and golden. Often enjoyed as a popular appetizer during postwar American cocktail parties and gatherings.
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Deviled Ham Spread photo coming soon
1970-1989
Deviled ham spread became a popular party and tailgate food during the 1970s, combining canned deviled ham with tangy mayonnaise, spices, and sometimes cream cheese. Served with crackers or bread, it was a convenience food favorite at family gatherings and casual celebrations.
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Jezebel Sauce over Cream Cheese photo coming soon
1946-1969
Jezebel sauce, a bright combination of fruit preserves, mustard, horseradish, and chili flakes, is served chilled over cream cheese as a classic American appetizer. Popularized in the postwar suburban era, this dish reflects mid-20th-century cocktail party trends emphasizing easy-to-prepare yet visually appealing party foods.
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Olive Spread photo coming soon
1946-1969
Olive Spread is a smooth, flavorful paste featuring olives and complementary ingredients, ideal for serving at cocktail parties and as an appetizer. Popular in mid-20th century suburban America, this spread reflects the era's embrace of easy-to-serve, flavorful hors d'oeuvres.
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Stuffed Celery photo coming soon
1946-1969
Stuffed celery was a popular American appetizer during the postwar era, often featuring celery stalks filled with cream cheese or other savory spreads. This simple, crunchy hors d'oeuvre reflected mid-century preferences for light finger foods suitable for cocktail parties and social gatherings.
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Hot Pepper Jelly photo coming soon
Cross-era
Hot Pepper Jelly is a condiment with real American table personality: Southern party staple, often served over cream cheese. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Cowboy Candy Syrup photo coming soon
Cross-era
Cowboy Candy Syrup is a condiment with real American table personality: Sweet pickled jalapeno syrup used on cream cheese, burgers, and barbecue. It brings flavor from Texas and the Southwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Pickle Roll-Up Spread photo coming soon
Cross-era
Pickle Roll-Up Spread is a relish with real American table personality: Upper Midwest ham-pickle-cream cheese culture. It brings flavor from the Midwest and Great Lakes to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Cream Cheese and Pepper Jelly photo coming soon
Cross-era
Cream Cheese and Pepper Jelly is a spread with real American table personality: Southern party appetizer. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Cream Cheese and Jezebel Sauce photo coming soon
Cross-era
Cream Cheese and Jezebel Sauce is a spread with real American table personality: Southern holiday tray. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Benedictine Spread photo coming soon
Cross-era
Benedictine Spread is a party dip with real American table personality: Kentucky cucumber-cream cheese spread, especially associated with Louisville. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.