Artichoke, Gorgonzola and Walnut Dip
Serves 8-10 as a snack
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.