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Artichoke Bagel Bits

Artichoke Bagel Bits

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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15 min
Prep Time
25 min
Total Time
60
appetizers

Ingredients

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

How to make

  1. STEP 1

    Heat oven to 350°F. 

  2. STEP 2

    Combine all ingredients except bagels and basil in bowl.

  3. 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.

  4. STEP 4

    Cut each bagel half in half. Serve warm garnished with basil and oregano, if desired.

Tip #1

- If mini bagels are unavailable, use regular-size bagels and cut each half into 4 pieces.

Tip #2

- 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.

Nutrition (1 appetizer)

60 Calories
4 Fat (g)
5 Cholesterol (mg)
115 Sodium (mg)
5 Carbohydrates (g)
1 Dietary Fiber
2 Protein (g)
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