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Artichoke, Sun-Dried Tomato and Feta Appetizer

artichoke, sundried tomato and feta triangles on platter

Ingredients

Scale

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)

Instructions

  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.

Notes

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.

© A Well-Seasoned Kitchen ®