37 cracker bread recipes

No-cook salmon pate with cream cheese, horseradish, and a hint of liquid smoke. A creamy make-ahead appetizer spread for crackers or party rye bread.

Deep-fried jalapeno halves packed with seasoned crab meat, garlic, and cayenne, double-breaded in cracker meal for an extra-crunchy shell. Spicy, crispy, and wildly addictive.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Sun-dried tomato tapenade blends rehydrated tomatoes with black olives, capers, garlic, and lemon zest. A bright Provençal spread for bread, crackers, or grilled chicken.

A quick and delicious soup that can be served alone, with a side dish or just with a crusty bread and crackers!

Creamy shrimp spread blended with cream cheese, mayo, lemon juice, and dill. A quick food processor appetizer for crackers or rye bread, ready in minutes.

Htipiti is a Greek whipped feta dip with fried hot peppers and olive oil, mashed by hand into a spicy, creamy spread. Serve with bread or crackers as a Macedonian-style meze.

Peppery radish spread blended with cream cheese, fresh dill or basil, and lemon juice. A zesty, pink-flecked vegetable spread for crackers and bread in 20 minutes.

A chunky Mediterranean spread blending feta and cream cheese with garlic, oregano, green olives, yogurt, and a kick of cayenne. Serve with pita, crackers, or crusty bread.

French style herbed cheese spreads softened cream cheese with oregano, garlic powder, onion powder, and milk into a five-minute Boursin-style appetizer for crusty bread or crackers.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Caribbean guacamole: a tropical twist on classic guac with diced avocado, sweet papaya, lime, red chiles, and toasted coconut, served with crisp bread points. Island sunshine on a cracker.

Mushroom pate: a vegetarian appetizer of buttery sauteed mushrooms and onions deglazed with sherry, then blended with cream cheese and fresh parsley. Spread on crackers or crusty bread for the perfect cocktail snack.

Louse Ma Thoom is a Lebanese mushroom and almond pate: earthy sauteed mushrooms, garlic and thyme ground with toasted almonds into a rich, vegan spread for crackers, pita and crusty bread. A meatless meze star.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.