Artichoke Bagel Bits

Artichoke Bagel Bits
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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.
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

Directions

  1. Heat oven to 350°F. 
  2. Combine all ingredients except bagels and basil in bowl.
  3. Spread 2 tablespoons artichoke mixture over cut surface of each bagel half. Place onto ungreased baking sheet. Bake for 9 to 12 minutes or until filling is hot and cheese is melted.
  4. Cut each bagel half in half. Serve warm garnished with basil and oregano, if desired.

Recipe Tips

- 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.

Nutrition Facts (1 appetizer)

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

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