When is a recipe more than just a recipe? If the mere thought of a particular recipe opens a floodgate of memories, then it transcends its written words. For me, this recipe for Pizza Spread falls into that category. This recipe, with only a few ingredients and very brief instructions, has been in my family for quite some time. No one in the family can remember the original source, but all can remember coming home from school and munching on mini pizzas made from Pizza Spread and English muffins. During my happy-but-poor years of marriage, I presented almost everyone I knew with jars of homemade Pizza Spread for Christmas. Fast forwarding to another decade, I remember the excitement in my children’s faces, when I’d make Pizza Spread for them. Later, when they left home for college, they did not leave empty-handed. One hand held a jar of Pizza Spread and the other held a bag of English muffins. Now my children make Pizza Spread on their own and I see mini pizzas in their children’s futures. One thing all Pizza Spread lovers agree on is the number of mini pizzas that are eaten: tasting just one mini pizza is impossible; nibbling on two is highly unlikely; eating a mere three is more probable, and devouring four to six is most likely!
Pizza Spread
Recipe from Linnell’s mom
Ingredients:
1 two-pound block of Velveeta Cheese
2 cubes of butter, room temperature
2 – 6 ounce cans of tomato paste
2 teaspoons of dried oregano
8 stalks of green onions, sliced into thin rings
Salt
English muffins
Directions:
1. Cut Velveeta into small cubes and then put into a large mixing bowl, food processor bowl, or electric mixer bowl.
2. Cut butter into small cubes and add to mixing bowl.
3. Add the two cans of tomato paste and dried oregano.
4. Wash and slice the green onions and add to the cheese mixture.
5. Blend all ingredients thoroughly together.
To Serve:
1. Turn on oven broiler.
2. Cut English muffins in half.
3. Spread English muffin halves with Pizza Spread and place them on a cookie sheet.
4. Broil until spread is melted and bubbling slightly.
Linnell’s Notes
1. Although any type of bread can be used, English muffins work particularly well with this recipe. The melted Pizza Spread flows into all the nooks and crannies of the muffins!
2. I do not add any additional salt. The Velveeta is plenty salty for me. In addition, I use unsalted butter.
3. Keep a watchful eye on the muffins when they are under the broiler, because they can burn quickly!
4. Store in an airtight container in the refrigerator.
ENJOY!
What about this? 
what a yummy family tradition!
I remember my Granmother making these growing up. She got the recipe from a friend and we all fell in love. She would make em for family gatherings and special occasions. We absolutely loved em, we would ask for them more then Pizza.. she would make extra and freeze it so we had it all year round. Now she is in her 80s we keep asking her for the recipe but she doesn’t remember… I can’t belive I wasted all these years without looking online.. I remember helping make em as a kid so I searched the ingredients I remembered; The Velveeta, the green onions, the English Muffins…
Anyways thanks for sharing this recipe it’s as much a part of my family as it is of yours…
Thanks
Hello Pedro – Reading about your happy family memories of Pizza Spread made my day! I’m glad you found my recipe and I hope that it will always remind you of good times and your sweet grandmother. Happy Holidays!
Thanks Again!
I just saw the recipe last night and I’m at the store already getting all the ingredients…
I had one question though!?
When you say cube of butter? You mean a whole stick of butter??
And also I wasn’t gonna add any salt either, do you think it would be too much to do two sticks of Salted butter if I don’t add any extra Salt?
Thanks!!
Hi Pedro – Yes, a cube of butter is a whole stick. You will need to use two sticks, which is equivalent to half a pound. I never add additional salt. I think a processed cheese product like Velveeta has plenty of salt in it. Let me know how it turns out.