Greek-seasoned Salmon, Artichoke and Feta Dip

Greek-seasoned salmon with feta cheese and artichokes in a baked dip--terrific for a Dip Dinner!

Having an assortment of dips for dinner is a nice way to change up the dinner hour. Dips are easy to assemble in advance--no last minute work involved!
After spending time outdoors enjoying the return of warm sunshine I'm not necessarily ready for a heavy meal--but I'm happy to turn on the oven.
A dip dinner like this makes a good compromise meal. I like to offer choices, knowing that my spouse will clean up whatever is left another night as a pre-dinner snack. [Sometimes it can drive me batty that dinner will be ready in 7 minutes and he has to eat something NOW, but if I've got a bit of this or that to use up I'm all over it.]

It is hard to show a black dog against a dark background.

For this Dip Dinner I had this Greek-seasoned salmon, artichoke and feta dip, a vegetarian spinach feta artichoke dip (to be coming soon) and a mash up of this dip and the vegetarian one. That mash up won't be written up for the blog--it was too wishy-washy of a dip.

This recipe came from my friend Sarah while we were both living in Hawaii over a dozen years ago. She served it at a rubber stamping party and I immediately requested the recipe. I've played with the recipe over the years, sharing a slow cooker & swiss chard variation early on the blog, Slow Cooker Salmon Swiss Chard Artichoke Dip, as well as an arugula & artichoke version, Baked Artichoke & Arugula Dip.  I like my apps, and you can find many more ideas on my Pinterest board, Awesome Veggie Apps and Snacks.

I opted to try a Greek version using this new spice blend I picked up at a shop downtown (see Note below) along with feta cheese covered in a magical markdown sticker. This is a very good combo which we'll have again. For more recipes using Salmon, you're out of luck until I add protein to the Visual Recipe Index by Ingredient. I have worked my way through the whole salmon I bought at the grocery store down the street (wild caught, overnighted from Alaska, and cut & wrapped to order). For more recipes using marinated artichokes, please see my Recipes Using Veggies In Jars Collection, which is really quite a mouthful but a tasty one at that.
Note: I picked up this Greek seasoning blend at a little spice store in Downtown Dayton, Spice Paradise. I don't know what's all in this blend, but if you ask on the Spice Paradise FB Page I'm sure Ulrike will get you started!

Shown are ingredients to make 3 different dips, so don't get confused.

Greek-seasoned Salmon Artichoke Dip

1 salmon filet

2 teaspoons Greek seasoning blend (see Note above)

1 teaspoon Liquid Smoke

2 cups marinated artichoke hearts, drained of marinating liquid before measuring

½ cup mayonnaise

1 Tablespoon stone ground dijon mustard

1 teaspoon Worcestershire sauce

1 cup feta cheese

to serve, thinly slice a baguette into rounds, or tortilla chips, pita chips, a spoon, your finger, a piece of endive, you get the idea

Preheat oven to 350 degrees Fahrenheit. Place salmon in a shallow pan (I used a rimmed baking sheet lined with parchment paper). Top with Greek seasoning blend and liquid smoke. Bake for 20 to 30 minutes until firm to the touch and flakes easily.

In a food processor or blender, combine artichoke hearts, mayo, mustard, Worcestershire sauce and cheese, pulsing until the artichokes are broken into smaller pieces and blended with the rest. Spoon into a bowl and stir in salmon flakes. Bake for 20 to 30 minutes until top is browned and crispy in spots. Serve with bread or crackers.

Greek-seasoned in the foreground, standard dill seasoned in the background.