Butter slabs are the latest viral food trend that has captured the imagination of social media foodies. But for those who don't find chunks of butter appetizing, other spreadable dips can be used to achieve the same effect.
On visual platforms like TikTok, Pinterest, Instagram, and YouTube, content creators are reversing this trend by turning to hummus, cheese dips, and dessert spreads.
Christine Pittman, an Orlando-based food blogger who runs two recipe-sharing sites, COOKtheSTORY and The Cook, says it's difficult to find the origins of the butter board or alternative clipboard trend.
"What's tricky is the question of origins," that's what Fox News Digital heard Pittman tell.
"You know, there's always been butter as part of what makes up the cuisine, and there's no restaurant that doesn't serve flavored butter," Pittman continued.
"The difference between the new butter board trend and that kind of butter service is that the butter is spread across the board and then toppings are added," she says, "rather than the more traditional form of butter presentation. The bowl or toppings are divided across the board, just as they would be on a cheese plate."
Pittman says home cooks and restaurants may have been using the "snack concept" for years to create and serve plates with a variety of dips and spreads.
With the popularity of butter plates, a variety of board-based dishes and recipes seem to have taken off.
On TikTok, videos associated with the #butterboard hashtag have been viewed a total of more than 264 million times, while the more traditional charcuterie #cheeseboard hashtag has been viewed more than 443.5 million times.
The #dessertboard hashtag has more than 18.1 million views, almost 14 times the 1.3 million the #hummusboard hashtag had at the time of its release.
Social media interest in butter board has picked up in recent weeks thanks to Brooklyn-based chef and food content creator Justine Doiron, who shared her butter board tutorial video on Sept. 15, and recipe author Justin McFadden.
People with different educations and different cultural philosophies, restaurants, and chefs have been making it in a similar way for a long time," Pittman said. It seems to have become a fixed concept."
"It's what it is, getting people excited about it and then making it their own."