Greek Artichoke and Spinach Dip
Greek Artichoke and Spinach Dip
1/2 cup Kalamata olives sliced
1 4 ounce jar pimentos, drained
8 ounces feta cheese crumbles
π₯1 package Dip Shit for veggies
2 8-ounce bricks cream cheese
2 cups sour cream or Greek yogurt
2 cups Mozzarella cheese shredded + more for garnish
6 cloves garlic minced
1 teaspoon black pepper
1/2 teaspoon fine sea salt
Instructions
β’ In a bowl, add the chopped spinach, artichoke hearts, Kalamata olives, pimentos, feta cheese, dip shit for veggies, cream cheese, sour cream, Mozzarella cheese, garlic, black pepper, and salt. Stir briefly to combine.
β’ Transfer the mixture to the bowl of a crockpot. Cover, and cook on low for 2-3 hours or on high for 1 hour or until the cheese is completely melted. NOTE: Adjust the cooking time according to your crockpotβs instructions and until the dip has reached the desired consistency.
β’ Once cooked, stir the dip until all the ingredients are evenly combined. Adjust the salt and pepper as needed.
β’ Transfer the dip to a serving dish. Garnish with extra shredded Mozzarella cheese, if desired. Serve warm with tortilla chips, bread slices, or a dipper of choice.
β’ Store leftovers in an airtight container in the fridge for three to four days.
Use any of our cookware or Nora Fleming to whip this up and serve!