Dips and Spreads

Cold condiments, purees and pastes meant to be dipped into or spread onto bread, crackers or vegetables, following the standard appetizer-dip and spread classification used across world cuisines. Includes vegetable and legume dips (Hummus, Baba Ghanoush, Guacamole, Artichoke dip), cheese and dairy spreads (Tirokafteri, Spundekas, Moretum), and regional relishes eaten the same way (Ajvar, Chakalaka, Taktouka). Belongs here: any preparation whose own recorded description identifies its defining use as being dipped into or spread rather than eaten as a standalone plate. Does not belong here: a composed salad served on its own (Salads), a filled sandwich (Sandwiches), or a dish preserved chiefly by fermentation or pickling and eaten as a side rather than a dip (Fermented and Pickled Cold Dishes).