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
Heat oven to 350°F.
Combine all ingredients except bagels and basil in bowl.
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.
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.
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