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Mediterranean Feta Dip

yield: 4 total time: 25 minutes

20 pitted kalamata olives sliced into thirds or quarters, about ⅓ of a cup
3 Roma tomatoes seeded and diced
3 artichokes quartered, chopped, about ½ of a 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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