Artichoke Bagel Bites
Source: Land O' Lakes
3/4 cup mayonnaise
1/4 cup chopped oil-packed sun-dried tomatoes
1/4 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
2 ounces (1/2 cup) Deli Swiss Cheese, shredded
3/4 teaspoon Italian seasoning
12 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 medium
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.
Cut each bagel half in half. Serve warm garnished with basil and oregano, if
TIP: If mini bagels are unavailable, use regular-size bagels and cut each half
into 4 pieces.
Makes 48 appetizers