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Aioli – sauce made of garlic, salt, and olive oil of the northwest Mediterranean
Ajvar^[1] – Southeast European condiment made from red bell peppers, eggplants, garlic, and oil
Amlu – Moroccan spread of argan oil, almonds, and honey
Bacon jam^[2]
Bean dip – sometimes used as a spread^[3]^[4]
Beer jam^[5]
Biber salçası – Anatolian paste made from red chili peppers or sweet long peppers and salt
Biscoff – sweet paste made from Biscoff biscuits
Bovril - salty meat extract paste
Butter^[6]

Chutney – sauce of the Indian subcontinent of tomato relish, a ground peanut garnish or a yogurt, cucumber, and mint dip
Cheong – various sweetened Korean foods in the form of syrups, marmalades, and fruit preserves
Chocolate spread^[7]
- Gianduja
- Nocilla — a spread similar to Nutella sold in Spain and Portugal
- Nutella – a popular brand of sweetened hazelnut cocoa spread
- Nutkao
Citadel spread – paste made of peanut butter, oil, sugar, and milk powder
Clotted cream^[8]
Coconut jam - a general term for coconut-based jams in Southeast Asia. Coconut jams include kaya of Indonesia, Malaysia, and Singapore; sangkhaya of Thailand; and matamis sa bao, latik, or kalamay of the Philippines.
Cookie butter
Cretons – pork spread containing onions and spices, from Quebec
Dulce de leche – confection from Latin America prepared by slowly heating sweetened milk
Egg butter
Electuary (Larwerge) – a honey-thickened juice spread popular in Switzerland, often made with forest fruit such as juniper or pine
Féroce^[9] – made of avocadoes, cassava, olive oil, lime juice, salt cod, garlic, chili peppers, hot sauce, and seasonings, from Martinique
Filet américain – Belgian variation of steak tartare
Flora
Foie gras^[10]
Guacamole
Heinz Sandwich Spread^[11]
Honey^[12]
Hummus^[13] – a spread of Middle Eastern origin 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
Kartoffelkäse
Kaya (jam) – coconut jam, commonly eaten as kaya toast
Kyopolou^[14] – Bulgarian and Turkish spread made from roasted eggplants and garlic
Lard
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
Maple butter
Margarine
Marmite – British spread made from yeast extract
Marshmallow creme
Mett – minced raw pork seasoned with salt and black pepper, popular in Germany and Poland
Mint jelly
Moambe – also referred to as palm butter or palm cream
Mayonnaise
Miracle Whip
'Nduja – a spicy, spreadable pork sausage or salumi from Calabria, Italy
Nut butter
- Almond butter
- Cashew butter
- Hazelnut butter
- Peanut butter
Obatzda – a Bavarian cheese spread, prepared by mixing two thirds aged soft cheese, usually Camembert and one third butter
Palm butter – a spread made of palm oil designed to imitate dairy butter
Paprykarz szczeciński – Polish spread made from ground fish, rice, tomato paste, vegetable oil, onion, salt and spices
Pâté^[17]
- Chopped liver^[18]
- Liver pâté
- Pheasant paste
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
Peabutter
Pimento cheese
Pindjur^[14] – Bulgarian, Serbian, Bosnian and Macedonian spread which ingredients include red bell peppers, tomatoes, garlic, vegetable oil and salt
Plum butter
- Powidl - a type of fruit spread prepared from the prune plum, that is popular in Central Europe.
- Magiun of Topoloveni - a Romanian traditional plum butter that does not contain sweeteners or other additives, which has received a Protected Geographical Status from the European Union in 2011.
Remoulade – European cold sauce based on mayonnaise
Rillettes – French paste made with pork or other meats and sometimes with anchovies, tuna, or salmon
Schmaltz – rendered (clarified) chicken or goose fat
Sobrassada – typical from the Balearic Isles, made from pork, paprika, salt, and other spices
Sunflower butter
Tahini – paste made from ground, husked, hulled sesame seeds
Tapenade – Provençal spread of puréed or finely chopped olives, capers, and anchovies
Taramasalata – Greek meze made from salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and bread or potatoes
Tartar sauce
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

Spreads

Cheeses and cheese spreads

Fruit spreads and preserves

Yeast extract spreads

See also

References

Further reading

External links