Baked Mediterranean Feta Dip
- 20 pitted kalamata olives, sliced into thirds or quarters (about 1/3 cup)
- 3 roma tomatoes, seeded and diced
- 3 quartered artichokes, chopped (about 1/2 cup). I used canned artichokes that were packed in water.
- 2 cloves garlic, minced
- Sea salt, to taste
- 2/3 cup feta, divided
- 1 teaspoon olive oil
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Learn how to make this recipe at Cookie and Kate