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Crackers with toppings

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These crackers with toppings make for a great snack or light meal. Whether its chorizo, salmon or roasted beetroot there are so many options to fill your cravings.

  • Serves8
  • Prep time20 minutes, + 5 mins standing time
Crackers with toppings


  • Crackers, to serve

Chorzio & chilli

  • Sweet potato dip, to serve
  • Sliced cooked chorizo sausage, to serve
  • Thyme sprigs, to serve
  • Thinly sliced red chilli, to serve (optional)

Smoked salmon & dill

  • Baba ganoush dip, to serve
  • 1 red onion, thinly sliced
  • ¼ cup (60ml) red wine vinegar
  • 2 tbs caster sugar
  • 2 tsp salt
  • Thinly sliced smoked salmon, to serve
  • Dill sprigs, to serve

Beetroot & fetta

  • Beetroot dip, to serve
  • Drained marinated fetta, to serve
  • Baby rocket leaves, to serve

Pesto & roasted capsicum

  • Basil pesto dip, to serve
  • Sliced roasted peppers (capsicum), drained, to serve
  • Lemon zest, to serve
  • Basil leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the crackers on a large serving platter.
  2. Step 2

    To make the chorizo and chilli, spread crackers with sweet potato dip. Top with chorizo, thyme and chilli.
  3. Step 3

    To make the smoked salmon and dill, place the onion in a bowl. Add the vinegar, sugar and salt. Set aside for 5 mins to soak. Drain. Spread crackers with baba ganoush dip. Top with smoked salmon, onion and dill sprigs.
  4. Step 4

    To make the beetroot and fetta, spread crackers with beetroot dip. Sprinkle with fetta and baby rocket leaves.
  5. Step 5

    To make the pesto and roasted capsicum, spread crackers with pesto dip. Top with capsicum. Sprinkle with lemon zest and basil leaves.