Sweetsonian: Cava Fresh // Crazy Feta Artichoke Dip

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 :)

Cava Mezze: facebook // twitter // instagram
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.