Wellington on
your Table


  • 1 package of Wellington Toasted Sesame Water Crackers
  • 1 and ½ cups of fresh spinach, packed tightly
  • ½ cup Reese canned Quartered Artichoke Hearts (drained)
  • ⅓ cup plain full-fat greek yogurt
  • 10 oz. container plain hummus
  • 4 cloves garlic, minced
  • 1 oz cream cheese
  • ¾ tsp fresh lemon juice
  • ½ tsp salt (more if needed)
  • ½ tsp pepper
  • ¼ tsp red pepper flakes (optional - for added spice!)


  1. First off, mince the garlic. Preheat the oven to 400 degrees.
  2. To a food processor (or high powered blender!) add the spinach, drained artichoke hearts, greek yogurt, hummus, garlic, cream cheese, lemon juice and spices! Blend until smooth and creamy.
  3. Taste and adjust seasoning (add more salt or pepper) if desired!
  4. Grease a pan and add the dip directly into it. Bake for 15 minutes and if desired for a more colorful top, broil for 1-2 minutes, watching carefully!
  5. Garnish with roasted chickpeas, more spinach or lemon if desired! Eat immediately with lots of Wellington crackers and enjoy!

Lightened Up Spinach Artichoke Dip Open Recipe Here


  • 1 package of Wellington’s Stone Wheat Crackers
  • 1 cup fresh sweet corn, sliced off of the cob or canned, rinsed and drained
  • 1 can of black beans, drained and rinsed
  • 1 medium red onion, finely diced
  • 1 extra-large avocado, diced into chunks
  • 1 pint of cherry tomatoes, sliced in half
  • 1 de-seeded jalapeno, diced
  • ¼ cup cilantro, finely diced
  • 1 large lime, juiced
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp cracked pepper


  1. Slice and dice vegetables. Rinse and drain can of black beans. Set aside.
  2. In a large mixing bowl, add your corn and black beans. Mix these together. On top, add all of the other vegetables.
  3. In a mason jar, add the olive oil, lime juice and spices. Shake together until combined. Pour on top of the bowl filled with the dip.
  4. Mix the avocado black bean dip well. Let marinate in the fridge for 20 minutes.
  5. Serve with Wellington Stone Wheat Crackers! Enjoy.

Chili Lime Avocado Black Bean Dip Open Recipe Here


  • 1 box of Wellington Traditional Water Crackers
  • 6 oz. thinly sliced prosciutto
  • 4-6 medium peaches, depending on size
  • 1 bunch mint leaves (enough for 2 tsp chopped and 30 small sprigs for each cracker)
  • 8 oz. soft cheese (ricotta, goat cheese, cream cheese)
  • 2 tsp honey
  • Pinch of cayenne pepper (optional)
  • Vegetable oil for grill grates to prevent sticking


For the cheese spread:

  1. Mix the soft cheese, honey, chopped mint and cayenne in a bowl and set aside. This can be made a day in advance and refrigerated.
  2. * Try mixing 1/2 goat cheese with 1/2 ricotta or cream cheese!

For the prosciutto and mint:

  1. Slice prosciutto into serving sizes for each cracker and snip mint leaves into 1/2 inch pieces to garnish each cracker. Set aside.

For the peaches:

  1. Heat grill to medium-high.
  2. Slice each peach into 8-12 wedges (depending on size).
  3. Carefully wipe grill grates with light coating of vegetable oil to prevent peaches from sticking. (Fold up paper towel into a tight bundle, using tongs dip it in oil, then rub on grill grates)
  4. Grill peach slices, leaving undisturbed to create sear marks and some caramelization– about 2 minutes depending on the temperature.

To assemble:

  1. Spread each cracker with 1 teaspoon cheese mixture, top with prosciutto, then a peach slice and lastly a sprig of mint.

Grilled Peaches with Prosciutto Open Recipe Here

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Traditional Water Crackers
Toasted Sesame water crackers
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