Artichoke and lemon dip
NZ Herald
Ingredients
| 250 g | Cream cheese, chopped |
| ½ cup | Parmesan cheese, finely grated |
| 300 g | Artichoke hearts, Marinated, drained and chopped (Main) |
| 1 Tbsp | Lemon juice |
| 1 to serve | Olive oil |
| 1 sprinkle | Pine nuts, toasted, to serve |
| 1 sprinkle | Chilli flakes |
| 1 packet | Crackers, or crostini |
Directions
- Place the cream cheese, artichoke, parmesan, lemon juice, salt and pepper in the bowl of a food processor and process until smooth.
- Drizzle with olive oil and sprinkle with pine nuts and chilli flakes.
- Serve with crispbread.