Artichoke Saganaki Dip

Inspired by traditional Greek saganaki flavors, this warm Artichoke Saganaki Dip combines tender artichoke hearts with tomatoes, garlic, herbs, and feta cheese, baked until bubbling and irresistible. Perfect for scooping up with toasted bread.

I love shrimp saganaki. It’s shrimp with feta cheese cooked in a herby tomato sauce. I had lots of canned artichokes in my pantry and thought maybe I could do an artichoke feta saganaki and turn it into a dip. Let me tell you, it worked. It’s delicious. And it’s the perfect warm, cheesy appetizer for parties as part of a Greek mezze spread.

Why You’ll Love This Artichoke Dip

What are the ingredients for Artichoke Saganaki Dip?

Olive oil creates the flavorful base of the dip while helping soften the aromatics.

Onion, finely chopped, adds natural sweetness and savory depth as it cooks.

Garlic, grated or minced, brings bold, aromatic flavor that pairs beautifully with the tomatoes and artichokes.

Artichoke hearts,drained and quartered, are tender and buttery, adding a delicate flavor and satisfying texture to the dip.

Crushed tomatoes create a rich, savory sauce that brings all the ingredients together.

Tomato paste deepens the tomato flavor and gives the sauce a richer consistency.

Honey balances the acidity of the tomatoes with just a touch of sweetness.

Dried oregano adds a slightly sweet, earthy, herby, fragrant flavor.

Crushed red pepper flakes contribute a gentle warmth that complements the rich cheeses.

Salt and black pepper enhance all the flavors of the sauce and help meld them together.

Feta cheese softens as it bakes, creating creamy, tangy pockets throughout the dip. Always crumble from a quality block of feta for best flavor.

Mozzarella or kasseri cheese melts into a golden, bubbly topping that adds a deliciously gooey finish.

Fresh parsley adds a burst of color and freshness just before serving.

How do I soften the aromatics?

Preheat the oven to 400°F (200 °C). Heat the olive oil in a skillet over medium heat and cook the onion until soft. Add the garlic and cook briefly until fragrant.

How long do I simmer the sauce?

Add the tomatoes, tomato paste, honey, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes.

How do I build the dip for baking?

Fold in the artichokes and transfer to a baking dish. Top with the feta and mozzarella. Then bake for 20-25 minutes, or until golden and bubbling.

What’s the best way to serve artichoke saganaki dip?

Garnish with parsley and serve with toasted bread, grilled pita, or crostini.

Can I add a protein to this dip?

Add shrimp to turn this into a Shrimp and Artichoke Saganaki. It would definitely take this dip over the top.