Home / Products / Recipes /  Appetizers  / CREAM CHEESE AND STRAWBERRY DIP WITH CRACKERS


(4 to 6 servings)

  • 7 oz cream cheese
  • 1 bundle chives
  • Pepper to taste
  • ½ tsp mustard
  • 2.5 oz fresh raspberries


  • 5.5 oz flour
  • 2 fl oz water
  • 0.8 fl oz olive oil
  • ½ tsp salt
  • 3 tbsp almond flour
  • 1 tbsp white sesame
  • 1 tbsp black sesame
  • ½ tsp bell pepper powder


Para las crackers, mix the dry ingredients in a bowl: flour, almond flour, sesame, salt and bell pepper powder.

Separately, mix the water with olive oil and then add the dry ingredients, mixing thoroughly.

Cover and allow to set for 15-20 minutes at room temperature.

Preheat the oven to 360°F.

Over a floured countertop, roll out the dough using a rolling pin, making it as thin as possible, and cut into squares, rectangles or the shape you prefer.

Put in a buttered oven tray or Silpat and put in the oven for about 10 minutes or until brown.

Take out, allow to cool, and store in an airtight container until using.*

For the dip, put the cream cheese, preferably at room temperature, in a bowl and add mustard, pepper and minced chives. Stir and put in a bowl or plate to serve.

Over the cream cheese mixture, scatter raspberries and serve with crackers.


*Crackers can be made several days in advance.