Recipes

Wellington on
your Table

Ingredients

  • 2 large avocados pitted, peeled
  • 1/2 cup full fat canned coconut milk or coconut yogurt
  • lime juice from 1 lime
  • 1 teaspoon garlic seasoning to taste
  • 1/2 teaspoon sea salt to taste
  • 1 box of Wellington Garlic and Herb Water Crackers
  • 1 box Wellington Stoned Wheat Crackers

Instructions

  1. In a bowl mash all ingredients together with a fork and serve with Wellington Stoned Wheat Cracker and Garlic and Herb Water Crackers.

Avocado Lime Dip Open Recipe Here

Ingredients

  • For the roasted cauliflower and garlic:
  • 2 lb. cauliflower, green leaves removed and cut into small pieces
  • 4-6 garlic cloves, peeled
  • 3 tbsp extra virgin olive oil
  • 2 tbsp chili powder
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper
  • For the dip:
  • Roasted cauliflower and garlic cloves
  • ¼ cup roasted almonds
  • 2 tbsp extra virgin olive oil
  • 1-2 tbsp tahini
  • 1 tbsp lemon juice
  • Salt and pepper, to taste
  • 1 Box of Wellington Toasted Sesame Water Crackers

Instructions

  1. For the roasted cauliflower and garlic. Preheat the oven to 450 degrees F. In a large bowl, toss the cauliflower with the olive oil and seasonings until the cauliflower is well coated. Wrap the garlic cloves together with a little drizzle of olive oil in aluminum foil.
  2. Place the cauliflower on a baking sheet (lined with aluminum foil for easy clean-up) in a single layer. Place the wrapped garlic cloves on the baking sheet as well.
  3. Roast for 20-25 minutes, flipping the cauliflower halfway until lightly browned and tender.
  4. For the dip. Place the roasted cauliflower and garlic (aluminum foil removed), along with the almonds, olive oil, tahini, lemon juice, and a sprinkle of salt and pepper in a food processor fitted with an s-blade. Pulse until well-combined, scraping down the sides if needed. Taste and adjust flavors to your own preferences such as adding more seasoning or olive oil.
  5. Best served at room temperature with Wellington Toasted Sesame Water Crackers
  6. Credit Liz Buuck @Buuckfarmsbakery

Spicy Roasted Cauliflower Garlic Dip Open Recipe Here

Ingredients

  • For Smoky Eggplant Dip (Baba Ganoush):
  • 1 large eggplant
  • 2 tbsp tahini paste
  • 1 ½ tbsp Greek yogurt
  • 1 garlic clove, chopped
  • 1 tbsp lemon juice
  • Salt and pepper
  • 1 tsp sumac, more for garnish
  • ¾ tsp Aleppo pepper
  • 1/ tsp crushed red pepper (optional)
  • Toasted pine nuts for garnish
  • For Salad Topping:
  • 1 Tomato, diced
  • ½ English Cucumber, diced
  • Large handful fresh parsley
  • Salt and Pepper
  • ½ tsp sumac
  • Splash fresh lemon juice
  • Drizzle Early Harvest extra virgin olive oil
  • Wellington Traditional Water Crackers for dipping

Instructions

  • Make the salad topping. In a bowl add tomato, cucumber, and parsley. Season with salt, pepper, and sumac. Add lemon juice and a generous drizzle of extra virgin olive oil. Toss and set aside.
  • Smoke Eggplant: Turn 1 gas burner on high. Using a pair of tongs, turn eggplant every 5 minutes or so until the eggplant is completely tender and it’s skin is charred and crispy (about 15 to 20 minutes.) Don’t worry if the eggplant deflates, it’s supposed to. Remove from heat and let the eggplant cool.
  • Remove Eggplant Skin & Drain Excess Water. Once the eggplant is cool enough to touch, peel the charred crispy skin off. Discard the stem. Transfer eggplant flesh to a colander; let drain for 3 minutes.
  • Blend the Dip. Transfer eggplant flesh to the bowl of a food processor. Add tahini paste, yogurt, garlic, lemon juice, salt, pepper, Sumac, Aleppo pepper, crushed red pepper (if using.) Give it just a couple of pulses to combine.
  • Transfer the smoky eggplant dip (baba ganoush) to a serving bowl. Cover and refrigerate for 30 minutes).
  • Bring eggplant dip to room temperature. Top with a generous drizzle of extra virgin olive oil. Add pine nuts. Spoon the salad on top (be sure to drain any excess liquid before adding on top of the baba ganoush).
  • Serve with Wellington Traditional Water Crackers
  • credit matt @Mattbaugh02
  • Smoky Eggplant Dip Open Recipe Here

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