Salted Lime Crackers with Jalapeño Cream Cheese

This simple spread is a crowd-pleaser!
Publish date:
salted lime crackers and jalapeño cream cheese

Recipe by Kristen Hartke

This article originally appeared in our Holiday 2020 issue. Get the magazine here.

Start to Finish: 1 hour, 15 minutes

Servings: Makes about 24


  • 8 oz. cream cheese, at room temperature
  • 1/2 tsp. garlic powder
  • 2 small jalapeños, finely chopped (with or without seeds)
  • 2 tbsp. finely chopped red bell pepper
  • 2 cups flour
  • 1 tsp. baking powder
  • 2 tbsp. lime zest, plus 2 tbsp. lime juice (from about 2 limes)
  • 1 stick unsalted butter, at room temperature
  • Flaky salt, for sprinkling
  • 1/2 cup fresh cilantro leaves


1. In a small bowl, mix the cream cheese and garlic powder; season with salt. Fold in the jalapeños and bell pepper. Refrigerate for at least 1 hour or up to 3 days.

2. In a large bowl, whisk the flour, baking powder, lime zest, and 1 tsp. salt. Add the lime juice and butter; stir until the mixture starts to come together. Knead the dough in the bowl until smooth.

3. Halve the dough; transfer half of the dough to a lightly floured work surface. Roll the dough 1/4 inch thick, dusting lightly with flour if necessary. Using a 1 1/2-inch cookie cutter, cut out the dough. Transfer the cutouts to a baking sheet lined with parchment. Repeat the process with the remaining dough.

4. Preheat the oven to 350°. Sprinkle a little flaky salt on each cracker. Bake until just lightly golden, 22 to 25 minutes. Transfer to a wire rack to cool completely. (The crackers can be stored in an airtight container for up to 3 days.)

5. Just before serving, spread some jalapeño cream cheese on each cracker; top with the cilantro.