60gdrained peppadew piquante peppers(1/3 of a 400g jar, or ~ 2/3 cup)
1small clove garlic,peeled
400gtin of artichoke hearts, drained(240g when drained, or 8 hearts)
Small bunch fresh parsley
400gcream cheese(~ 1 1/2 cups)
Add the drained peppadews, peeled garlic, artichoke hearts and fresh parsley to a food processor, and blitz. Don’t worry too much about scraping down the sides at this point - it’s nice to leave a bit of texture.
Add the cream cheese, lemon juice and a generous amount of black pepper, and blitz again until well combined. Salt to taste, and serve chilled with crackers or raw vegetables for dipping.