Artichoke, Gorgonzola and Walnut Dip

Serves 8-10 as a snack

5 Easy


400g marinated artichokes, plus extra to decorate

250g cream cheese

170g Greek yoghurt

100g grated grana padano (or parmesan)

100g toasted walnuts, plus extra to decorate

80g gorgonzola dolce, plus extra to decorate

30ml Azalea Grapeseed Oil, plus extra to drizzle

1 clove garlic, crushed

Juice of ½ lemon

Sea salt and freshly cracked black pepper

Flat leaf parsley, to decorate



In the bowl of a food processor combine all ingredients. Process until smooth then season to taste.


Spoon the dip into a serving dish, drizzle with a little Azalea Grapeseed Oil then decorate with extra marinated artichokes, walnuts, crumbled gorgonzola and parsley leaves.