A block of cream cheese, a jar of relish, and a box of crackers. Thirty seconds, and people always ask.
This is the party trick every Australian kitchen already knows in its sweet chilli form, and it works even better with a relish — the acidity and the crunch give you something to bite against instead of just sweetness. It is barely a recipe and it will be the first thing to disappear.
Method
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Take the cream cheese out of the fridge 30 minutes ahead. Cold cream cheese sits like a brick and the crackers snap on it.
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Sit the block on a shallow serving plate. For a softer version, beat it with the lime juice until smooth and spread it across the plate instead.
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Spoon the relish over the top so it runs down the sides. Do not stir it through — the contrast between the white and the relish is half the appeal.
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Scatter with coriander or chives.
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Arrange the crackers and cut vegetables around the plate and serve straight away.
Tips
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A shallow plate beats a deep bowl. People need to be able to get a cracker in without breaking it.
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Swap the cream cheese for whipped feta or ricotta for a lighter, tangier version.
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Make it a fuller platter by adding a bowl of prawns — the relish works as their dipping sauce too.