Artichoke and Sun-Dried Tomato Appetizer
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!
Servings: 56 triangles; dip serves 10 to 12
Calories: 60kcal
Ingredients
- 14 ounces artichoke hearts in water drained, patted dry, and chopped
- 6 ounces feta cheese broken into small crumbles
- 4 ounces oil-packed, drained, patted dry, and chopped sundried tomatoes
- 1 cup mayonnaise or 1/2 cup mayonnaise and 1/2 cup nonfat Greek yogurt
- 1 teaspoon chopped fresh garlic
- A few dashes Tabasco sauce
- 4 large pita rounds I like Falafel King brand - if making triangles
- chopped green onion for garnish (optional)
- toasted pine nuts for garnish (optional)
Instructions
- 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.
- Place on a cookie sheet and bake for 10 to 12 minutes or until filling is bubbly hot and crust is starting to brown.
- Remove from oven. Cut each round into 8 pieces, 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.
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.
Nutrition
Calories: 60kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 112mg | Potassium: 77mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 0.3mg