The popular artichoke dip takes on a different form–it’s used as a topping for bagel halves and makes for a warm, rich tasting appetizer.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1 cup mayonnaise
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup freshly shredded Parmesan cheese
1 (14-ounce) can artichoke hearts, rinsed, drained, chopped
1 (2 1/4-ounce) can pitted sliced ripe olives, drained
5 (3/4-ounce) slices Land O Lakes® Swiss Cheese, coarsely chopped
3/4 teaspoon Italian seasoning
15 plain or egg mini bagels, split
Fresh basil and oregano leaves, if desired
STEP 1
Heat oven to 350°F.
STEP 2
Combine all ingredients except bagels and basil in bowl.
STEP 3
Spread 2 tablespoons artichoke mixture over cut surface of each bagel half. Place onto ungreased baking sheet. Bake 9-12 minutes or until filling is hot and cheese is melted.
STEP 4
Cut each bagel half in half. Serve warm garnished with basil and oregano, if desired.
- If mini bagels are unavailable, use regular-size bagels and cut each half into 4 pieces.
- To make ahead: Prepare bagel bits as directed above except do not bake. Cut each bagel half in half. Layer bagel bits between sheets of waxed paper in a resealable plastic freezer container. At serving time, remove from freezer. Heat oven to 350°F. Place desired number of bagel bits onto ungreased baking sheet. Bake 12-15 minutes or until filling is hot and cheese is melted. Serve warm garnished with basil and oregano leaves, if desired.