Artichoke and feta saganaki dip
Dimitra's Dishes · ♥ 358 likes · 6.2K views · 3 min video
Read about feta in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 tbsp olive oil
- ¼ tsp crushed red pepper flakes
- 1 tsp dried oregano
- 2 tbsp parsley
- 1 whole small onion
Cook the finely chopped onion in olive oil in an oven-safe skillet over medium heat until soft and golden, about seven or eight minutes.
- 1 tbsp tomato paste
- 1 can crushed tomatoes or tomato sauce
- honey
Add the tomato paste and cook a few seconds; add the crushed tomatoes or tomato sauce and a little honey to offset the acidity.
Season with salt, pepper, crushed red pepper flakes and dried oregano; mix and cook down about 10 minutes, then take off the heat.
- salt
- pepper
- 1 can artichoke hearts
- 6–8 oz feta cheese
Add the drained, quartered artichoke hearts without cutting them further, and crumble in the feta.
- shredded mozzarella
Bake on the center rack of an oven preheated to 400F for about 25 minutes; in the last few minutes sprinkle on shredded mozzarella and bake until melted.