Wellington on
your Table


  • For the Cream Cheese Mixture:
  • 4 ounces low-fat cream cheese softened to room temperature
  • 1 clove garlic very finely minced
  • 1/4 tsp dried basil
  • 1/2 tsp dried thyme
  • a pinch each of sea salt and pepper
  • For the Bruschetta:
  • 5 small Roma tomatoes seeded and finely chopped
  • 1/2 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1 pinch dried sage
  • 1 clove garlic very finely minced
  • pinch each of sea salt and pepper
  • 25 Wellington Crackers of your choosing
  • Chopped fresh parsley for garnish optional


  1. Add the cream cheese, minced garlic, basil, thyme, and salt and pepper to a bowl and mix everything together until well blended. Set the cream cheese mixture aside.
  2. To make the bruschetta mixture, add the finely chopped tomatoes to a separate bowl along with the parsley, oregano, thyme, sage, minced garlic and salt and pepper. Toss everything together well until the spices are evenly distributed.
  3. Assemble the bruschetta bites by spreading a little bit of the cream cheese mixture onto each of the Wellington Crackers. Add a spoonful of the bruschetta mixture on top of the cream cheese mixture, top with some fresh chopped parsley, and serve!

Bruschetta Appetizer Bites Open Recipe Here


  • 16 oz cream cheese softened
  • 8 oz grated/shredded sharp cheddar cheese
  • 1/4-1/3 cup chopped green onion divided
  • 1/2 cup diced pickled jalapeños extra as desired
  • 1/2 tsp garlic powder
  • pinch of salt
  • 3 slices of bacon
  • 1/3 cup panko breadcrumbs
  • 2-3 tbsp fresh parsley
  • 2-3 fresh jalapeños (approx. 1/4 cup finely chopped)
  • 1 slice mozzarella or white cheddar cheese
  • Wellington Crackers


  1. In a medium bowl, combine softened cream cheese, cheddar, pickled jalapeño, garlic powder, salt and around 2-3 TBSP chopped green onion.
  2. Using a hand mixer or a fork, mix well.
  3. Use a silicone spatula to scoop out the cheese mixture and shape into a ball with your hands.
  4. Place on a sheet of parchment paper or a cutting board and flatten the top of the ball, pinching and shaping it into a football. You’ll want to press down on the middle and sort of pinch the sides while you press it into an edible football.
  5. If cheese ball is too soft, cover with plastic and pop it in the fridge for 15-60 min.
  6. While your cheese ball chills, chop the bacon into pieces and cook until crispy in a hot pan or skillet.
  7. Remove bacon from pan and wipe clean, leaving a teeny bit of the bacon grease behind. Add your panko and lightly toast it, stirring frequently for about a minute or two until golden.
  8. Remove the seeds, veins, and stem from your jalapeño and finely chop/mince.
  9. Sprinkle/cover your cheese ball with panko, the remaining green onion, parsley, fresh jalapeño, and bacon and press firmly into the cheeseball to coat.
  10. For the laces, snag a slice of mozzarella cheese (or any cheese really) and use a sharp knife to cut it into thin slices. Cut one long slice for the center of the football and smaller slices for the laces. Place the long slice horizontally along the center of the football, then arrange the small slices horizontally on top.
  11. Top the cheese with all of the toppings above and Enjoy!

Jalapeño Popper Football Cheese Ball Open Recipe Here


  • Chipotle Shrimp:
  • 1lb. large raw shrimp, peel and deveined
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chipotle chili powder
  • 1 tablespoon olive oil
  • Guacamole:
  • 4 small avocados
  • 1/2 cup cilantro
  • juice of 1 lime (about 2–3 tablespoons)
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • salt to taste
  • To assemble:
  • Wellington Crackers


  1. To prepare the Guacamole: Add avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt to a food processor or blender. Lightly pulse until the mixture is smooth. Set aside.
  2. To prepare the Chipotle Shrimp: In a small bowl, add shrimp, smoked paprika, ground cumin, sea salt, and chipotle chili powder. Toss the shrimp to coat in the seasoning blend.
  3. Heat a large skillet to medium high heat. Add olive oil to the pan and then place the shrimp. Cook shrimp for 2-3 minutes per side.
  4. Assemble the bites. Top each Wellington Cracker with a dollop of guacamole, one shrimp, and garnish with fresh cilantro.
  5. Serve

Cajun Shrimp Guacamole Bites Open Recipe Here

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