The emergency dip recipe you need to know
Fresh and creamy, this couldn't be easier to prepare!
Beautiful paired with Roasted capsicum & chilli tapenade with crispbread
Ingredients
275g jar marinated artichoke
hearts, drained
180g tub Persian fetta, drained
Method
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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.
