1,402 cracker recipes

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.

Chutney sandwich butter blends unsalted butter with chopped chutney into a smooth, spreadable compound butter. A 2-ingredient condiment for sandwiches, toast, and crackers.

Chickpea dip with 6 cloves of garlic, olive oil, and lemon juice pureed smooth. A tahini-free hummus-style appetizer served with pita bread, scallions, crackers, or red cabbage.

Creamy pumpkin cheesecake with warm cinnamon and nutmeg nestled in a spiced graham cracker crust. An easier alternative to pumpkin pie for your holiday dessert table.

Classic tuna noodle casserole with egg noodles, canned tuna, cream of mushroom and celery soups, topped with cheddar and cracker crumbs.

Retro frosted liver pate made from braunschweiger mounded with garlic, onion, and basil, then coated in a cream cheese and hot pepper sauce frosting. A classic party spread served with dark rye crackers.

Sharp cheddar cheese crisps made with just 4 ingredients: aged cheddar, butter, whole wheat flour, and salt. Crispy, savory baked crackers ready in 20 minutes.

No-cook cheesecake dip with cream cheese, whipping cream, brown sugar, cinnamon, brandy-soaked raisins, and mini chocolate chips. Whips up in 10 minutes. Serve with fresh fruit, graham crackers, or just a spoon.

Green pepper jelly made with fresh bell peppers, vinegar, cayenne, and Certo pectin. A sweet-hot condiment that pairs with cream cheese and crackers, grilled meats, or barbecue.

Homemade lavash crackers topped with sesame and poppy seeds, baked crisp and golden. A thin, crunchy flatbread that breaks into rustic shards for serving with butter, dips, or cheese.

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.

Roasted eggplant and vegetable pate with charred eggplant, yellow peppers, ginger, jalapeno, cumin, and lime. A smoky vegan spread for crostini, crackers, or sandwich filling. Keeps a week.

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.

Pumpkin cheesecake with a praline pecan-graham cracker crust, brown sugar filling, and warm spices. A rich Thanksgiving dessert that chills overnight for clean slices.

Molded crab dip with cream cheese, cream of mushroom soup, mayonnaise, and Worcestershire sauce. A retro gelatin-set appetizer served cold with crackers.

Provençal tapenade dip with green olives, capers, anchovies and an egg yolk emulsion. Briny, salty Mediterranean spread for crackers, crudités and crostini.