This post was sponsored by NABISCO as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

I'm back with a tasty recipe that's perfect for your holiday spread or to whip up to take to a party. It's so easy to make, just a little chopping and mixing, but the result is a tangy, creamy, salty olive masterpiece that we just couldn't keep our hands off of! If you're a fan of Feta cheese, olives, and artichoke hearts, I think you'll want to give this hearty and addictive dip a try. Plus, enter below for the chance to win one of six $50 Walmart gift cards or one $200 Walmart gift card! [CLOSED]

So, this dip was born when I had a craving for salty green olives and wanted to work them into a holiday appetizer. If you've ever had a cream cheese and olive sandwich, you know just how well the salty olives and mild creamy cheese go together.


You really need a hearty cracker to stand up to the heaviness of this dip. I recommend my favorites, Triscuit.


A reader let me know a while back that they had a new Roasted Garlic flavor and it is perfect with this dip! I made up a half-and-half cracker tray with those and the Rosemary & Olive Oil and they were both deliciously complementary.


One of my favorite late-night movie snacks are Garden Herb Triscuit dipped in sour cream, but there are so many new flavors, I'm officially branching out.


You can find Triscuit at Walmart in the cracker aisle, but fair warning: With flavors like Fire Roasted Tomato, Smoked Gouda, and Avocado, Cilantro & Lime, having to choose just one box is difficult.


Triscuit crackers work particularly well with heavier dips, cheeses, and toppings; They can really stand up to being piled high. I think the reason I love these as nighttime snacks so well is that they give me the crunch and the flavor I'm craving, but they're baked, not fried, and they're made with 100% Whole Grain Wheat. On top of that, they are now Non-GMO!

Plus, check out the scrumptious possibilities below created by Chef Levi and click the photo to visit the site and learn more Triscuit recipes! I need to give the Turkey Cranberry a try asap.


Olive & Artichoke Feta Cheese Dip


Ingredients:

• 8 oz. cream cheese (plain Philadelphia or store brand is fine, I also like Neufchâtel for a lower fat version)
• 1/2 cup mayonnaise (I like Kraft)
• 6 oz. crumbled Feta cheese
• 1 tsp. red pepper flakes
• 1/2 tsp. black pepper
• 1/2 tsp. dried Rosemary
• 6 oz. can medium pitted black olives
• 7 oz. jar of pimiento-stuffed green Manzanilla olives
• 13.75 oz. can plain quartered artichoke hearts

Directions: Check out the video below to see how I made it!

1. Blend together the room temperature cream cheese with the mayo using a hand mixer.
2. Add in the Feta, red pepper flakes, black pepper, and Rosemary and blend again until combined.
3. I'm only using half of the black and half of the green olives, so save the rest and you can make it again. :) Keep in mind that if you want to add more olives, it will make the dip saltier, so taste it first!
4. Drain, blot the brine from, and roughly chop about half of each color olive, leaving the rest whole. Add all to the cheese mixture.
5. Drain, dry, and roughly chop the artichoke hearts and add them to the cheese and olives.
6. Mix gently with a rubber spatula to combine. 
7. Keep refrigerated, but bring to room temperature to serve.

I hope you love this dip as much as we did!



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Now, you can enter to win Walmart gift cards to cover your holiday eats below!