Beautiful paired with Roasted capsicum & chilli tapenade with crispbread
275g jar marinated artichoke
180g tub Persian fetta, drained
Put artichokes and fetta in a food processor and process until smooth. Transfer to a serving bowl, cover and refrigerate until ready to serve.
Tip: Serve with Dutch and heirloom carrots, blanched baby asparagus and beans, bagel crisps, bread sticks or wafer crackers.