This Greek Goddess appetizer is so dang good! The combination of Feta Cheese, Artichoke Hearts, Kalamata Olives, Sun-Dried Tomatoes and Pita Bread are just downright amazing!
Greek Goddess Appetizer
While we were traveling to Glacier National Park we stopped in to visit the Tamarack Brewery. The Tamarack Brewery has a seriously impressive menu and we had a hard time deciding what we wanted to order. We finally agreed on a Greek Goddess Appetizer and our entrees. When the Greek Goddess Appetizer was delivered I knew I had to try and make it at home! Hello YUM!!!
This Greek Goddess Appetizer is so easy to make! It only takes a few minutes to prep and you are pretty much done and ready to go! This is the perfect appetizer dip for a warm summer night barbecue with friends or when you want a really great snack.
I think John would be happy if I made this for him all the time. He is a huge fan of Greek food and keeps reminding me that we need to find a way to visit Greece again so he can enjoy the food.
You can easily double this recipe if you are serving a crowd. We have also done half the recipe when it is just the two of us and we won't be home to enjoy it as leftovers.
This dip is packed with flavor!
Ingredients
- Artichoke Hearts
- Sun-Dried Tomatoes
- Kalamata Olives
- Feta Cheese
- Olive Oil
We normally serve this with pita bread that we cut into triangles. You can also serve this with pita chips if you want an easy option.
Equipment Needed
Baking Sheets - We are huge fans of these baking sheets that have sides. You don't have to worry; you are going to remove the veggies from the oven and have the slide right off.
Heat resistant potholders - A couple of years ago we had a fire scare when we didn't realize we had turned a burner on and a cloth potholder caught fire. Thankfully we walked by the kitchen and saw the smoke and were able to get it out ourselves. Since then we have only used these heat-resistant potholders.
Serving dishes
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Greek Goddess Appetizer
Ingredients
- 1 cup Artichoke Hearts
- 1 cup Sun-Dried Tomatoes
- 1 cup Kalamata Olives
- 5 Ounce Feta Cheese
- Olive Oil
- Pita Bread Cut into Triangles
Instructions
- Combine Artichoke Hearts, Sun-Dried Tomatoes, Kalamata Olives and Feta in a oven proof pan
- Pour Olive oil over the top so everything is lightly coated
- Bake in a 350 degree oven for 10 minutes until nice and warm
- Broil for 3-5 minutes until the edges show a bit of browning
- Cut pita bread into serving size triangles and line a plate
- Serve Greek Goddess Appetizer in a bowl surrounded by the pita wedges.
- I added a few more spoonfuls of feta to the top when it came out of the oven. I figure you can never have to much feta.
Nutrition
Recipe originally shared August 28, 2013, updated March 18, 2020
Joanne
do you use sundried tomatoes in oil? Also artichoke hearts in oil?
Joyce Matthews
I would love to make this, but no ingredient amounts are given. Could you let me know?
Thank you so much!
Carene
Do you serve this hot? Have you served it cold? I am going to try it, but was wondering how it tastes served cool.
Hermelinda
Way cool! Some extremely valid points! I appreciate you writing this article
plus the rest of the website is also very good.