Wellington on
your Table


  • 1 Mini Pumpkin
  • 4 Large Hass Avocados, diced
  • 1 Large Tomato, diced
  • ¼ C Red Onion, diced
  • 1 Jalapeño, seeded and diced
  • Salt and Pepper to Taste
  • Juice of 1 Lime
  • 2 TBSP minced Cilantro *optional
  • 1 C Store Bought Queso
  • 2 Boxes Wellington Traditional Water Crackers


  1. Slice the top off of the pumpkin, and then carve out a space large enough for your bowl of queso to fit in snugly. Use the bowl to measure and carve a little at a time until you get to the right size. Cut out a hole for the mouth.
  2. In a large bowl, combine the avocados, tomato, red onion, jalapeno, salt and pepper, and lime juice, Once combined, stir in the cilantro.
  3. Place the pumpkin on a serving board and then spoon the guac into the hole you cut out for the mouth, letting some spill out onto the board.
  4. Heat up the queso then slide the bowl into the hole you cut out of the top.
  5. Serve with Wellington Traditional Water Crackers.

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  • 1 Box Wellington Traditional Crackers
  • 1 Cup Shredded Mexican Cheese
  • ½ Cup Salsa
  • ½ Cup Guacamole
  • ¼ Cup Cilantro, chopped
  • Jalapeno (optional)


  1. Preheat oven to 350ºF.
  2. On a baking sheet lined with parchment paper, spread out Wellington Traditional Crackers and evenly cover with shredded cheese.
  3. Bake 10-12 minutes, or until cheese is just melted.
  4. Once cooked, allow to cool slightly and top with salsa, guacamole and fresh cilantro.

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  • 1 Apple
  • 1/8 cup of pecans
  • 1 tbsp of caramel sauce
  • Wellington Toasted Sesame Water Crackers


  1. Chop your apple into small pieces. Mix apple chunks, pecans, and caramel sauce together until combined.
  2. Spoon mixture onto Wellington Crackers and serve immediately.

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