Wellington on
your Table


  • 8 oz Cream Cheese, at room temperature
  • 1/3 C Brown Sugar
  • 1 C Pumpkin Puree, at room temperature
  • 1/2 C Heavy Cream, cold
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Pumpkin Pie Spice
  • 1 Box Wellington Assorted Crackers or Wellington Stoned Wheat Crackers


  1. Whisk the heavy cream in a medium bowl to stiff peaks, set aside.
  2. Beat the cream cheese in a stand mixer with the paddle attachment for 5 minutes.
  3. Add brown sugar, mix an additional 3 minutes.
  4. Add the pumpkin puree, vanilla, cinnamon, pumpkin pie spice, and salt. Mix to combine.
  5. In two additions, fold in the whipped cream, careful not to deflate it.
  6. Top with a sprinkle of cinnamon and serve immediately or chill, then serve.
  7. Toss some of the Wellington Crackers in melted butter and then roll them in cinnamonsugar for an extra sweet treat!

  8. Elizabeth Buuck @buuckfarmsbakery

Pumpkin Cheesecake Dip Open Recipe Here


  • 1/4 cup cranberry relish
  • 1/3 cup crumbled goat cheese
  • 1/4 cup candied walnuts
  • 3 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • fresh rosemary for garnish
  • Wellington Sesame Water Crackers


  1. On a serving platter, lay out the Wellington Crackers.
  2. Top each round with cranberry relish, goat cheese, and walnuts.
  3. Combine the honey and balsamic vinegar in a small bowl. Using a spoon, drizzle honey vinegar over the tops of the rounds and garnish with fresh rosemary.

Cranberry Walnut Bites Open Recipe Here


  • 16 ounce can refried beans
  • 2 tablespoons taco seasoning
  • 1/4 cup taco sauce
  • guacamole: (1 ripe avocado, 1 teaspoon lime juice, 1/2 teaspoon salt, pinch garlic powder)
  • 1/2 cup sliced ripe black olives
  • 1 cup shredded cheddar
  • 1/2 cup chopped ripe tomato
  • 1 green onion (thinly sliced)
  • 1/2 cup sour cream
  • 2-3 tablespoons milk
  • Wellington Assorted Crackers
  • plastic spider ring


  1. Stir together the refried beans, taco seasoning and taco sauce; warm the beans up.
  2. Spread beans in the bottom of a glass pie plate.
  3. Mash the avocado and stir together with the lime juice, salt and garlic powder.
  4. Spread guacamole over the top of the beans.
  5. Mix sour cream with enough milk to make it thin and easy to come out of the squirt bottle.
  6. Draw spider web on the top of the guacamole with the sour cream.
  7. Sprinkle olives, cheese, tomato and green onion around the edges.
  8. Place spider in the center for decoration. Be sure to remove this before eating!
  9. Serve taco dip with Wellington Assorted Crackers.

Spider Web Taco Dip Open Recipe Here

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