Artichoke and Lemon Dip

Makes: 2 cups

250g smooth cream cheese
300g quartered artichokes in sunflower oil
125ml grated Parmesan cheese
zest of 1 organic lemon, finely grated
1 tbsp lemon juice
salt and freshly ground pepper, to taste
handful of roasted pine nuts
crispy toasted slices of baguette or crackers, to serve
sprinkling of chilli flakes, dried
1. Place the cream cheese, drained artichokes, Parmesan, lemon zest and juice into a blender and blend till well combined, but with a few chunky bits still intact.
2. Season with salt and pepper and serve on crispy baguette or crackers. Top with the roasted pine nuts and a sprinkling of chilli flakes.

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