With summer on its way, try something healthy and incredibly tasty by pairing this Dill and Pickle Dip with BAKERS Provita® Crispbread for a wholesome midday snack or as a simple starter to impress the guests who find themselves lucky enough to be seated at your dinner table.



12 oz cream cheese, softened5 – 6 tablespoons pickle juice

1/3 cup finely chopped dill pickle

1 tablespoon fresh dill, chopped

1 box BAKERS Provita® Ancient Grains Crispbread, for dipping


  1. Mix cream cheese until soft, add in pickle juice a little at a time to reach desired consistency. Remember the dip will be thicker once refrigerated.
  2. Stir in chopped pickle and fresh dill.
  3. Refrigerate 30 minutes before servings.

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It’s fun for the whole family with this easy NO BAKE recipe for Choco Balls, which are made using BAKERS Blue Label® Marie biscuits. Add some brightly coloured sprinkles to really make your Choco Balls pop or just eat them as they are!


1 packet of Bakers Blue Label® Marie biscuits

1 1/2 tablespoon butter

2 tablespoons cocoa powder

A few drops of vanilla essence

6-7 tablespoons of condensed milk

Roll the balls in sprinkles or desiccated coconut to serve


  1. Make a powder of 14 – 15 Bakers Blue Label® Marie biscuits. Sieve into a fine biscuit powder.

  2. Beat 1 and 1/2 tablespoons butter until smooth.

  3. To this, add the biscuit powder, 2 tablespoons cocoa powder, 1 tablespoon desiccated coconut pwd (optional), few drops of vanilla essence and 6 – 7 tablespoons of condensed milk. Combine well to form a smooth dough.

  4. Grease your fingers and palm with melted butter and roll the dough into small balls. Keep aside.

  5. Roll the balls in sprinkles or desiccated coconut to serve. You can also eat them plain or place a glazed cherry in the centre and cover it with the dough for an added – and tasty – surprise!

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Whip up this delectable Strawberry and Cream Dip to satisfy the sweetest of teeth! Perfect for pairing with a box (or three) ofBAKERS Choc-Kits®!




1 x 200g packet of BAKERS Choc-Kits® biscuits, any flavour

8 oz cream cheese, room temperature

1 cup plain Greek yogurt

3 Tbsp. honey

⅛ tsp. Kosher salt

¼ cup seedless strawberry jelly

1 tsp. water

1-¼ cup diced strawberries – divided


  1. In a large bowl and using a hand mixer, beat together the cream cheese, greek yogurt, honey and salt until smooth and fluffy. Chill in the refrigerator 10-15 minutes.

  2. Place the jelly and water in a small saucepan set over low heat. Cook, stirring occasionally, until sauce has thinned and come to a rapid simmer. Remove from heat and allow to cool.

  3. Once the dip has chilled, fold in ¾ cup diced strawberries. Place in a serving dish and, with the back of a spoon, smooth out the top of the dip. Spoon the cooled sauce onto the middle of the dip. Spread from the center, leaving a ¾-inch edge. Top with the remaining diced berries placed in the center of the sauce and serve

  4. Dip your BAKERS Choc-Kits® biscuits to your heart’s content!



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While it may be easier to just buy an avo salsa from the store, it doesn’t stand a chance in flavour and deliciousness when compared to this recipe for a homemade version! Incredibly easy and quick to make, it’s the perfect dip for your favourite flavour of BAKERS Kips® crackers and can be enjoyed as a midday snack or as the starter when hosting a lunch with friends and family.

Note: you can easily double, triple or quadruple the ingredients quantities if needs be for a bigger crowd!


For the base:

1 (200g) pack of BAKERS Kips® crackers, for dipping

2 avocados, peeled and cut into pieces

1/4 of a red onion, chopped finely

1 roma tomato, chopped finely

Juice from 1/2 a lime

Pinch of chopped fresh cilantro

1 tsp. garlic powder

Pinch of kosher salt, to taste

Pinch of black pepper, to taste

  1. Mash the avocados, red onion, roma tomato, fresh cilantro, and lime juice in together, until the avocados reach a mild chunky texture.
  2. Add in salt, pepper, and garlic powder to taste. Be wary of adding too much!
  3. Serve immediately!

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Whip up this delectable dip to satisfy the sweetest of teeth and which pairs perfectly with your favourite BAKERS Iced Zoo® biscuits!





1 x 200g packet of BAKERS Iced Zoo® biscuits

1/2 cup white chocolate chips

3 tablespoons heavy whipping cream

1 package cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 pack marshmallow fluff/creme


  1. In a microwave-safe bowl, combine the white chocolate chips and the heavy cream. Microwave on HIGH power for about 20-25 seconds. Stir, then microwave again for another 15-20 seconds. Stir once more until smooth and combined. Let cool slightly.
  2. In a large bowl, beat the cream cheese, powdered sugar and vanilla extract with a handheld electric mixer until smooth and fluffy. Beat in the white chocolate mixture to combine. Lastly, beat in the marshmallow fluff until smooth and combined.
  3. Pour into a dish, cover and chill until serving.
  4. Dip your BAKERS Iced Zoo® biscuits to your heart’s content!



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No translation available at the moment



As if your favourite treat of the indulgent and delectable BAKERS Romany Creams® biscuits couldn’t get any better, try this recipe for a creamy and fluffy s’mor dip! Guaranteed to satisfy even the sweetest of teeth, it’s a crowd pleaser that is easy to make and impossible not to finish!


1 (200 g) pack of BAKERS Romany Creams® Classic Choc biscuits (for dunking!)

8 oz cream cheese, softened and divided

1 cup powdered sugar, divided

1/2 cup heavy whipping cream

1 tsp vanilla extract

1/4 cup cocoa unsweetened powder

3.5 oz marshmallow fluff, about half a standard-sized tub

1 cup mini marshmallows, divided (optional)


  1. Using a stand mixer (or hand mixer and a medium bowl), blend together 4 oz cream cheese, 1/2 cup powdered sugar, and the marshmallow fluff on high until smooth, about 1-2 minutes. If using mini marshmallows, add about 3/4 cup in with the marshmallow mixture and gently stir with a spoon until mini marshmallows are completely covered. Set fluffy marshmallow dip aside.
  2. In another medium bowl, whip together remaining 1/2 cup powdered sugar, heavy whipping cream, and vanilla extract on high until stiff peaks form, about 3-5 minutes. Set whipped cream aside.
  3. In a new medium bowl, blend together remaining 4 oz cream cheese and cocoa powder on high until smooth, about 2-3 minutes. Add whipped cream to bowl and mix on low until cream and chocolate are completely incorporated, about another 2-3 minutes.
  4. To assemble the dip: add fluffy marshmallow and chocolate dips to a single bowl, alternating between the two (I liked to alternate which side of the bowl I added the flavors). When the boil is full, use a spoon or butter knife to drag through the dip, swirling the colors together. Top the dip with the remaining 1/4 cup mini marshmallows.
  5. Serve dip immediately with BAKERS Romany Creams® Classic Choc biscuits for dipping.



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No translation available at the moment