Photo of Seed crackers with artichoke dip by WW

Seed crackers with artichoke dip

Points® value
Total Time
35 min
20 min
15 min
Making a batch of homemade crackers is easier than you might think – and well worth it. These are extra crunchy and delicious thanks to a combo of five different seeds.


Seed mix

60 g

Chia Seeds, dry

20 g

Plain White Flour

135 g, 125g for recipe, plus 10g for dusting

Olive Oil

1 tablespoon(s)


1 teaspoon(s), level

Artichoke hearts, cooked

400 g, in water, drained


1 medium, roughly chopped


1 clove(s), roughly chopped

Fat Free Natural Yogurt

100 g

Rosemary, Fresh

1 sprig(s)

Vegetarian parmesan style hard cheese

50 g, finely grated

Quark, fat free, plain

75 g

Chilli flakes

1 pinch


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7 and line 2 baking sheets with baking paper. Put the mixed seeds, chia seeds and flour into a bowl. Mix the olive oil, honey and 75ml tepid water together in a small jug, then stir this into the seed and flour mixture until it all comes together. Knead to a dough.
  2. On a surface lightly dusted with the extra flour, roll out the dough until it’s about 3mm thick. Cut into 32 evenly sized pieces, then put them onto the prepared baking sheets in a single layer. Bake for 12-15 minutes, until brown at the edges. Set aside to cool and crisp up.
  3. Meanwhile, to make the dip, put the artichokes, shallot and garlic into a food processor and blitz until smooth. Add the yogurt, rosemary, grated cheese and quark, then pulse until combined. Transfer to a bowl, scatter over the chilli and serve with the crackers.


The crackers will keep in an airtight container for up to 1 week.