Beautiful paired with Roasted capsicum & chilli tapenade with crispbread

Ingredients

275g jar marinated artichoke

hearts, drained

180g tub Persian fetta, drained

Method

1.

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.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.