This dip is truly summer in a bowl. Sabato hot artichoke bruschetta with a splash of Forvm Chardonnay vinegar caters to a refreshingly light palate, while the smooth cream cheese brings an indulgent element. The result is a fresh and creamy dip.
Makes approx. ¾ cup
125g cream cheese, at room temperature
½ cup Sabato hot artichoke bruschetta
2 Tbsp Forvm Chardonnay vinegar
30g Parmigiano-Reggiano, finely grated
3 Tbsp chopped flat-leaf parsley
Beat cream cheese until smooth then stir in remaining ingredients. Spoon into a bowl and serve as a dip.
Recipe by Julie Le Clerc
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