List of spreads
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 and crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it. Spread food products are prepared in a paste, syrup, or liquid style, often from ground foods such as fruits and nuts. Butter and butter products are commonly used as a spread on various foods, such as bread, toast, and crackers.
- Ajvar 
- Almond butter
- Amlu – a recipe of Moroccan cuisine consisting of a mixture of argan oil in addition to almonds and honey
- Bacon jam 
- Bean dip – sometimes used as a spread
- Beer jam 
- Biber salçası
- Butter 
- Cashew butter
- Chatni: a sauce in the cuisines of the Indian subcontinent that can include such forms as tomato relish, a ground peanut garnish or a yogurt, cucumber and mint dip.
- Chocolate spread 
- Chopped liver 
- Citadel spread
- Clotted cream 
- Cookie butter
- Cream cheese
- Dulce de Leche
- Egg butter
- Féroce 
- Foie gras 
- Hazelnut butter
- Heinz Sandwich Spread 
- Honey 
- Hummus 
- Kaya (jam) - coconut jam, commonly eaten as Kaya toast
- Kyopolou 
- Manjar blanco
- Manteca colorá [a]
- Maple butter
- Marshmallow creme
- Mint jelly
- Moambe – also referred to as palm butter, or palm cream
- Miracle Whip
- Palm butter – a spread made of palm oil designed to imitate dairy butter
- Pâté 
- Pimento cheese
- Peanut butter
- Pindjur 
- Sunflower butter
- Sirop de Liège – prepared using evaporated fruit juices
- Tahini – a paste made from ground, hulled sesame seeds
- Tartar sauce
- Zacuscă 
Cheeses and cheese spreads
Cheeses used as a spread and cheese spreads include:
- Alouette cheese
- Beer cheese
- Brie – sometimes used as a spread
- Cheez Whiz
- Hall's Beer Cheese
- Cervelle de canut
- Cold pack cheese
- Cream cheese
- Creole cream cheese
- Cup cheese
- Easy Cheese
- Farmer cheese – sometimes used as a spread
- Fromage blanc 
- Fromage fort
- Pimento cheese
- Port wine cheese
- Pub cheese
- Rushan cheese
Fruit spreads and preserves
- Apple butter
- Apricot Jam
- Bar-le-duc jelly
- Berry Jam
- Birnenhonig 
- Cabell d'àngel
- Chutney 
- Coconut jam
- Confit 
- Confiture 
- Confiture de lait
- Conserves 
- Eggplant jam
- Fruit butter
- Fruit curd
- Guava jelly 
- Hagebuttenmark – a fruit preserve made from rose hips, sugar and sometimes red wine
- Lingonberry jam
- Nièr beurre
- Pepper jelly
- Powidl – is a plum butter prepared without additional sweeteners or gelling agents
- Quince cheese 
- Tomato jam
- Ube halaya – also known as Ube jam
Close-up view of a coconut jam
Pancakes with lingonberry jam
Homemade English marmalade
A jar of nièr beurre
Red pepper jelly
Powidl plum butter
Yeast extract spreads
Yeast extract spreads include:
- Guinness Yeast Extract
- Marmite (New Zealand)
- List of butter dishes
- List of condiments
- List of dips
- List of food pastes
- List of syrups
- Spoon sweets – sweet preserves, served in a spoon as a gesture of hospitality in Greece, the Balkans, parts of the Middle East, and Russia
- "Like any fatty spread, Manteca Colorá is best served with some grilled bread and pickles or alongside a nice, acidic salad."
- Walsh, R. (2013). The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes. Potter/TenSpeed/Harmony. p. 120. ISBN 978-1-60774-427-6. Retrieved June 23, 2017.
- Food Processor Perfection: 75 Amazing Ways to Use the Most Powerful Tool in Your Kitchen. America's Test Kitchen. America's Test Kitchen. 2017. p. 33. ISBN 978-1-940352-90-9. Retrieved June 23, 2017.
- "Simple and Creamy White Bean Dip with Lemon Zest". Mother Nature Network. October 16, 2014. Retrieved June 23, 2017.
- Ottolenghi, Yotam (July 2, 2016). "Slam dunk: Yotam Ottolenghi's recipes for dips, pastes and spreads". The Guardian. Retrieved June 23, 2017.
- Chubb, Christabel (August 14, 2015). "Would you try spreadable beer?". Telegraph.co.uk. Retrieved June 23, 2017.
- Riedl, K. (1943). A Guide to Wartime Cooking:. p. 30. Retrieved June 23, 2017.
- Ranken, M.D.; Baker, C.G.J.; Kill, R.C. (1997). Food Industries Manual. Springer. p. 402. ISBN 978-0-7514-0404-3. Retrieved June 23, 2017.
- Siegel, H. (2015). Totally Bagel Cookbook. Potter/TenSpeed/Harmony. p. 45. ISBN 978-1-60774-903-5. Retrieved June 23, 2017.
- McGee, H. (2007). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 30. ISBN 978-1-4165-5637-4. Retrieved June 23, 2017.
- Lukins, S. (2012). Sheila Lukins All Around the World Cookbook. Workman Publishing Company. p. 62. ISBN 978-0-7611-7201-7.
- International Cooking Library. International Cooking Library. International Publishing Company. 1913. p. 26. Retrieved June 23, 2017.
- Druggists' Circular. Druggists Circular. 1937. p. 71. Retrieved June 23, 2017.
- "Honey! What's making a buzz?". Trinuneindia News Service. May 27, 2017. Retrieved June 23, 2017.
- Levy, F. (2003). Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible. HarperCollins. p. 34. ISBN 978-0-06-009361-7. Retrieved June 23, 2017.
- The World's Best Spicy Food: Where to Find it & How to Make it. Lonely Planet Publications. 2014. p. 194. ISBN 978-1-74360-421-2. Retrieved June 23, 2017.
- Weiss, J.; Andrés, J.; Rawlinson, N.; Mora, S. (2014). Charcutería: The Soul of Spain. Agate Publishing. p. 362. ISBN 978-1-57284-737-8. Retrieved June 23, 2017.
- Meyer, A.L.; Vann, J.M. (2008). The Appetizer Atlas: A World of Small Bites. Houghton Mifflin Harcourt. p. 535. ISBN 978-0-544-17738-3. Retrieved June 23, 2017.
- Mallows, L.; Abraham, R. (2012). Transylvania. Bradt Guides (in Polish). Bradt Travel Guides. p. 89. ISBN 978-1-84162-419-8. Retrieved June 23, 2017.
- New York Magazine. New York Media. October 1990. p. 75. Retrieved June 23, 2017.
- Hastings, C.; De Leo, J.; Wright, C.A. (2014). The Cheesemonger's Seasons: Recipes for Enjoying Cheeses with Ripe Fruits and Vegetables. Chronicle Books LLC. p. 80. ISBN 978-1-4521-3554-0. Retrieved June 23, 2017.
- Goldstein, D.; Mintz, S. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 520. ISBN 978-0-19-931362-4. Retrieved June 23, 2017.
- Better Homes and Gardens Complete Canning Guide: Freezing, Preserving, Drying. Better Homes and Gardens Cooking Series. Houghton Mifflin Harcourt. 2015. p. 51. ISBN 978-0-544-45433-0. Retrieved June 23, 2017.
- Vegetables Please: The More Vegetables, Less Meat Cookbook. DK Publishing. 2013. p. 302. ISBN 978-1-4654-1627-8. Retrieved June 23, 2017.
- Lahey, J.; Flaste, R. (2009). My Bread: The Revolutionary No-Work, No-Knead Method. W. W. Norton. p. 176. ISBN 978-0-393-06630-2. Retrieved June 23, 2017.
- Barrow, C. (2014). Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving. W. W. Norton. p. 55. ISBN 978-0-393-24586-8. Retrieved June 23, 2017.
- Bulletin. Bulletin. Florida Department of Agriculture. 1934. p. 27. Retrieved June 23, 2017.
- Herbst, S.T.; Herbst, R. (2007). The New Food Lover's Companion: More Than 6,700 A-to-Z Entries Describe Foods, Cooking Techniques, Herbs, Spices, Desserts, Wines, and the Ingredients for Pleasurable Dining. Barron's cooking guide. Barron's Educational Series, Incorporated. ISBN 978-0-7641-3577-4. Retrieved June 23, 2017.
- Krampner, Jon (2013). Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food. Columbia University Press. 320 pages.
- Media related to Spreads at Wikimedia Commons