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!

Artichoke, sun-dried tomato and feta triangles on plate, next to same ingredient dip

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. My favorite way to serve this dish is as small wedges on pita bread. 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!

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.

close up of artichoke, sun-dried tomato and feta triangles on a white plate

If you are pressed for time, just spoon the artichoke mixture into a shallow baking dish and bake until bubbly hot; serve with pita chips on the side.

So, besides the artichokes, why do I love these little bites? Well,
1. They are super delicious!
2. They are quick and easy to prepare.
3. They are a two-bite appetizer, which I find my guests at larger parties prefer.
4. 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).
5. The spread can be made ahead of time, and either refrigerated or frozen.

Go ahead and give them a try – you won’t be sorry!

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artichoke, sundried tomato and feta triangles on platter

Artichoke, Sun-Dried Tomato and Feta Appetizer

  • Author: (By Lee Clayton Roper)
  • Yield: Makes 96 triangles; dip serves 10 to 12 1x
  • Category: appetizers, easy entertaining



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)


  1. Preheat oven to 375 degrees.
  2. In a medium mixing bowl, stir together the artichoke hearts, cheese, tomatoes, mayonnaise, garlic and Tabasco. Set aside.

To make triangles:

  1. Split each pita horizontally into 2 rounds. Spread with artichoke mixture.
  2. 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.
  3. Garnish with chopped onion and pine nuts (if using) and serve.

To make dip:

  1. Spoon artichoke mixture in a shallow greased 1 1/2-quart casserole dish.
  2. 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.

Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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