Greek Artichoke and Spinach Dip
1/2 cup Kalamata olives sliced
1 4 ounce jar pimentos, drained
8 ounces feta cheese crumbles
💥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
• 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.
• 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 crockpot’s instructions and until the dip has reached the desired consistency.
• Once cooked, stir the dip until all the ingredients are evenly combined. Adjust the salt and pepper as needed.
• 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.
• 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!
1/2 cup Kalamata olives sliced
1 4 ounce jar pimentos, drained
8 ounces feta cheese crumbles
💥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
• 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.
• 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 crockpot’s instructions and until the dip has reached the desired consistency.
• Once cooked, stir the dip until all the ingredients are evenly combined. Adjust the salt and pepper as needed.
• 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.
• 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!
1/2 cup Kalamata olives sliced
1 4 ounce jar pimentos, drained
8 ounces feta cheese crumbles
💥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
• 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.
• 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 crockpot’s instructions and until the dip has reached the desired consistency.
• Once cooked, stir the dip until all the ingredients are evenly combined. Adjust the salt and pepper as needed.
• 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.
• 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!