A quick and easy, crowd-pleasing dish that can be prepared two different ways, this Artichoke, Sun-Dried Tomato and Feta Appetizer is the perfect addition to your next party menu!
Since I was a little girl, I have loved artichokes. In fact, I love them just about any way they can be prepared – steamed, broiled, fried, baked in a casserole – or stirred into a scrumptious mayo mixture, like this Artichoke, Sun-Dried Tomato and Feta Appetizer. These little triangles are bursting with flavor – without calling for a lot of ingredients, just the right, super flavorful ingredients. A total of only seven, in fact!
So, besides the artichokes, why do I love these little bites? Well,
- They are super delicious!
- They are super easy to prepare.
- They are a two-bite appetizer, which I find my guests at larger parties prefer.
- Spread can also be served as a dip, making it even quicker and easier to prepare – and this serving method works well with a smaller gathering (6 to 8 people).
- The spread can be made ahead of time, and either refrigerated or frozen.
Artichoke and Sun-dried Tomato Dip Ingredients
Artichoke hearts, feta, sun-dried tomatoes, mayonnaise, garlic and a bit of Tabasco are blended together, spread on pita rounds, then cut into triangles and baked until bubbly and brown. YUM! I like to add a bit of chopped green onion and pine nuts to finish them off.
Best way to serve this Artichoke Appetizer
My favorite way to serve this dish is as small wedges on pita bread. If you are pressed for time, it can also be served as a Sun-Dried Tomato Artichoke Dip. Just spoon the artichoke mixture into a shallow baking dish and bake until bubbly hot; serve with pita chips on the side.
Go ahead and give them a try – you won’t be sorry!
What to serve with Artichoke Sun-Dried Tomato Feta Dip
I like to serve this dip with pita chips, crackers, toasted bread slices (ciabatta works well), pretzel crisps and/or celery sticks.
Storing and Reheating Artichoke and Sun-dried Tomato Dip
If you make the artichoke mixture ahead, or have any leftover, place it in an airtight container and store in the refrigerator. Place in a preheated 375 degree oven for 15 to 20 minutes.
Sun Dried Tomato and Artichoke Appetizer FAQs
Yes it can be prepared but not baked, placed in an airtight container and refrigerated up to 2 days ahead.
Yes, I believe canned are as good a fresh, but with a slightly different flavor. I love them both, but find the process of using fresh artichokes unnecessarily complicates an easy recipe like this one – that is just as delicious using canned.
Sun-dried tomatoes have been dehydrated for a long period of time (in the sun, a low heat oven or a dehydrator), removing the majority of their water and concentrating their flavors. The resulting tomatoes are both sweet and tangy, a bit chewy and exploding with tomato flavor.
While they are similar, they are not the same. Sun-dried tomatoes have been cooked at a lower temperature for a longer period of time, removing most of their moisture. Roasted tomatoes, on the other hand, are cooked at around 375 degrees for around 1 hour, leaving more of their moisture – and shape.
Yes, in place of the feta you could use goat cheese crumbles, grated Monterey Jack or Mozzarella.
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- 1 (14-ounce) artichoke hearts in water, drained, patted dry and chopped
- 6 ounces feta cheese crumbles (break up larger pieces)
- 4 ounces oil-packed sundried tomatoes, drained, patted dry and chopped
- 1 cup mayonnaise
- 1 teaspoon chopped fresh garlic
- A few dashes Tabasco sauce
- 6 large pita rounds (I like Falafel King brand) – if making triangles
- Chopped green onion, for garnish (optional)
- Toasted pine nuts, for garnish (optional)
- Preheat oven to 375 degrees.
- In a medium mixing bowl, stir together the artichoke hearts, cheese, tomatoes, mayonnaise, garlic and Tabasco. Set aside.
To make triangles:
- Split each pita horizontally into 2 rounds. Spread with artichoke mixture.
- Cut each round into 8 pieces.
- Place on a cookie sheet and bake for 5 to 7 minutes or until filling is bubbly hot and crust is starting to brown.
- Garnish with chopped onion and pine nuts (if using) and serve.
To make dip:
- Spoon artichoke mixture in a shallow greased 1 1/2-quart casserole dish.
- Bake for 15 to 20 minutes or until bubbly hot. Serve with pita chips.
Make ahead: artichoke mixture can be made up to 2 days ahead, covered and refrigerated. It can also be frozen for up to 1 month.
- Category: appetizers, easy entertaining
- Method: baking
- Cuisine: Mediterranean