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!