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Nutty Cream Cheese Dip & Mixed Seed Crackers (Serves 10-12)

Nutty Cream Cheese Dip

250gm block cream cheese
1/3 cup Sweet Chilli Sauce
1 cup Alison’s Pantry Roast Salted Supreme Nuts, roughly chopped


  1. Place the cream cheese on a board. Drizzle with sweet chilli sauce and scatter with nuts.
    Serve with Mixed Seed Crackers to dip.

Mixed Seed Crackers

¼ cup Alison’s Pantry Flaxseeds
¼ cup Alison’s Pantry Chia Seeds
1 cup cold water
½ cup Alison’s Pantry Sunflower Seeds
½ cup Alison’s Pantry Pumpkin Seeds
½ cup Alison’s Pantry Sesame Seeds
½ cup Alison’s Pantry Ground Almonds
1 tsp sea salt


  1. Preheat oven to 180°C. Line a baking tray with baking paper. Place flax and chia seeds in a bowl, mix with water and leave for 10 minutes for seeds to soften and expand. The mixture will turn into a gel, which helps bind the crackers together. Stir in remaining seeds and salt.
  2. Tip the mixture out onto the prepared baking tray. Using damp hands, spread the mixture out as evenly and as thin as possible to cover the tray and make a large square.
  3. Bake for 20-25 minutes then remove from the oven. Cut the sheet into square crackers then return to the oven to cook for 20-25 minutes more or until crisp and golden brown.
  4. Remove to a wire rack to cool.

 Store in an airtight container.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry