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artichoke, sundried tomato and feta triangles on platter

Artichoke and Sun-Dried Tomato Appetizer

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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!

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 minutes
  • Yield: Makes 96 triangles; dip serves 10 to 12 1x


  • 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.
  3. Place on a cookie sheet and bake for 5 to 7 minutes or until filling is bubbly hot and crust is starting to brown.
  4. 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.

  • Author: Lee Clayton Roper
  • Category: appetizers, easy entertaining
  • Method: baking
  • Cuisine: Mediterranean