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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.
Preparation Time:
15 min.
Baking Time:
9 min.
Servings: 48 appetizers
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| 3/4 |
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cup fat free mayonnaise
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| 1/4 |
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cup chopped oil-packed sun-dried tomatoes
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| 2 |
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tablespoons freshly shredded Parmesan cheese
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| 1 |
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(14-ounce) can artichoke hearts, rinsed, drained, chopped
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| 2 |
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tablespoons pitted sliced ripe olives, drained
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| 2 |
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(3/4-ounce) slices Alpine Lace® Deli Reduced Fat Swiss Cheese, finely chopped |
| 3/4 |
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teaspoon Italian seasoning
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| 12 |
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plain or egg mini bagels, split
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Fresh basil leaves, if desired
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Heat oven to 350°F. Combine all ingredients
except
bagels and basil in medium bowl.
Spread
1 1/2 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, if desired.
TIP:
If mini bagels are unavailable, use 6 regular-size bagels and cut each half into 4 pieces.
| 1 appetizer |
| Calories |
30 |
| Fat |
.5 g |
| Cholesterol |
5 mg |
| Sodium |
80 mg |
| Carbohydrate |
5 g |
| Dietary Fiber |
1 g |
| Protein |
1 g |
10908B Copyright © 2005 Land O'Lakes
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