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.
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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.
- 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.
- 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 for 12 to 15 minutes or until filling is hot and cheese is melted. Serve warm garnished with basil and oregano leaves, if desired.