Artichoke Bagel Bites
|Fat free mayonnaise||3⁄4 Cup (12 tbs)|
|Chopped oil-packed sun-dried tomatoes||1⁄4 Cup (4 tbs)|
|Shredded parmesan cheese||2 Tablespoon (Shredded Freshly)|
|Canned artichoke hearts||14 Ounce, rinsed, chopped (Drained)|
|Pitted sliced ripe olives||2 Tablespoon (Drained)|
|Italian seasoning||3⁄4 Teaspoon|
|Bagels/Egg mini bagels||12 , split (Plain, Mini)|
|Fresh basil leaves||1 Teaspoon (If Desired)|
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.