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Creamy Peppadew and artichoke dip

Prep Time5 mins
Total Time5 mins
Course: Appetiser
Servings: 5
Author: Becca Heyes


  • 60 g drained peppadew piquante peppers (1/3 of a 400g jar, or ~ 2/3 cup)
  • 1 small clove garlic, peeled
  • 400 g tin of artichoke hearts, drained (240g when drained, or 8 hearts)
  • Small bunch fresh parsley
  • 400 g cream cheese (~ 1 1/2 cups)
  • 1 tsp lemon juice
  • Black pepper
  • Salt


  • 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.