Happy Friday! This morning started off pretty chilly, but the weekend forecast here in DC is looking pretty darn gorgeous. Hoping you all get to have a nice weekend, too!
If you follow me on le twitter and instagram, you’re probably aware that I started working with Cava Mezze and Cava Mezze Grill to photograph all of the beautiful dishes and ingredients on their menu — and, as a food photographer who gets to chow down on everything after photo shoots are done, I can definitely say that the food tastes even better than it looks.
Liz and Nikki set me up with a couple of their dips, so this is the first of two recipes I’ve put together — a twist on an artichoke dip that my stepmom makes (which is really just one of the biggest highlights every time I go home to visit). With the added kick from Cava’s Crazy Feta, it’s the simplest of ingredients, and I’m not sure I love anything more than I love feta cheese.
I made this little pot of crazy feta artichoke dip for a friend’s birthday, which we celebrated Wednesday night over homemade pizza and bottles upon bottles of wine. I mentioned to the host that I made it with the Cava Crazy Feta dip, and she opened her fridge and revealed a few of the Cava dips that she already had in store… so they’re pretty much everywhere these days :)
We ate the dip with a fresh loaf of sourdough bread, heated in the oven and ripped apart by hand. I suggest you do the same! And look for Cava’s amazing products in your grocery store — here in DC, they’re at Whole Foods. And pretty much in everyone’s fridge.
Follow Cava here :)
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Cava Mezze Grill: facebook // twitter // instagram
Cava Foods: facebook // twitter // instagram
Crazy Feta Artichoke Dip
Ingredients
- 1 package Crazy Feta by Cava Foods
- 2/3 cup Greek yogurt
- 1/2 cup cream cheese
- 1 egg
- 1 14 oz. can of artichoke hearts, drained
- 1 cup parmesan cheese, shredded or grated
- 1/2 cup Italian bread crumbs
Instructions
- Preheat your oven to 350 degrees.
- In a stand mixer, beat the egg, and then mix in the cream cheese, Greek yogurt, and half of the parmesan.
- Stir in all of the Crazy Feta, and add the artichoke hearts, breaking them apart by hand as you add them to the bowl.
- Once completely mixed, transfer them to an oven-safe bowl, and top with parmesan cheese and bread crumbs.
- Bake at 350 degrees for about 30 minutes, or until the cheese is golden brown and hopefully bubbling.
- Cool slightly, and serve with pita or tortilla chips.
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