This versatile spread can be made either sweet or savory depending upon how you want to use it. I find I make it savory most of the time. I first made it to spread on an onion and seed bagel and it was great. Then I dropped a spoonful on top of pasta with a tomato sauce. It adds a cheesy, creamy flavor. With or without additional flavorings, it makes a good dip for cut-up vegetables. I have even added it to a tomato and olive pizza and in a calzone. I make some every week.