This is a list of spreads. A
spread is a food that is literally spread, generally with a knife, onto food items such as
bread or
crackers. Spreads are added to food to enhance the flavour or texture of the food, which may be considered bland without it.
Hummus[13] – a dip of Arab origin, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic; standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika
Smörgåskaviar – a fish roe spread eaten in Scandinavia and Finland
Latik – also known as "coconut caramel", a traditional Filipino sweet syrup made from coconut milk and sugar
Liver spread – also known as "
lechon sauce", a Filipino spread made from pureed cooked pork or chicken liver with spices, vinegar, and brown sugar[15]
Ljutenica – vegetable relish or chutney in Bulgaria, Macedonia, and Serbia
Manjar blanco – term used in Spanish-speaking world to a variety of milk-based delicacies
Manteca colorá[16] – Andalusian spread prepared by adding spices and paprika to lard, cooked with minced or finely chopped pieces of pork
Pesto – a paste that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil
Teewurst – a German sausage made from two parts raw pork (and sometimes beef) and one part bacon, it contains 30 to 40 percent fat, which makes it particularly easy to spread
Vegemite – a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives
Zacuscă[19] – vegetable spread popular in Romania and Moldova
^Weiss, J.; Andrés, J.; Rawlinson, N.; Mora, S. (2014).
Charcutería: The Soul of Spain. Agate Publishing. p. 362.
ISBN978-1-57284-737-8. Retrieved June 23, 2017. "Like any fatty spread, Manteca Colorá is best served with some grilled bread and pickles or alongside a nice, acidic salad."
This is a list of spreads. A
spread is a food that is literally spread, generally with a knife, onto food items such as
bread or
crackers. Spreads are added to food to enhance the flavour or texture of the food, which may be considered bland without it.
Hummus[13] – a dip of Arab origin, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic; standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika
Smörgåskaviar – a fish roe spread eaten in Scandinavia and Finland
Latik – also known as "coconut caramel", a traditional Filipino sweet syrup made from coconut milk and sugar
Liver spread – also known as "
lechon sauce", a Filipino spread made from pureed cooked pork or chicken liver with spices, vinegar, and brown sugar[15]
Ljutenica – vegetable relish or chutney in Bulgaria, Macedonia, and Serbia
Manjar blanco – term used in Spanish-speaking world to a variety of milk-based delicacies
Manteca colorá[16] – Andalusian spread prepared by adding spices and paprika to lard, cooked with minced or finely chopped pieces of pork
Pesto – a paste that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil
Teewurst – a German sausage made from two parts raw pork (and sometimes beef) and one part bacon, it contains 30 to 40 percent fat, which makes it particularly easy to spread
Vegemite – a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives
Zacuscă[19] – vegetable spread popular in Romania and Moldova
^Weiss, J.; Andrés, J.; Rawlinson, N.; Mora, S. (2014).
Charcutería: The Soul of Spain. Agate Publishing. p. 362.
ISBN978-1-57284-737-8. Retrieved June 23, 2017. "Like any fatty spread, Manteca Colorá is best served with some grilled bread and pickles or alongside a nice, acidic salad."