Sun Dried Tomato and Artichoke Dip with Homemade Bagel Chips

bageldip1

I’ve been thinking about my college essay a lot lately. Probably because the Common App opened yesterday. For those who don’t know, the Common App is a website that allows you to easily apply online to hundreds of colleges. There’s a standard essay, but most colleges also have supplemental essays as well. The issue with the essay is that I have no idea what to write about. Family? Cooking (but that’s what the blog is for)? Activities? A trip? Reading? Who knows at this point!

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What I do know is that this dip is fabulous. It looks a little ugly, but I promise that you will love it. It is full of sun dried tomatoes (yum), lots of chopped artichokes, and it is creamy and cheesy. What more could you want in a dip? Also, the bagel chips are so much better than any store bought ones that I have tried. They almost taste like mini garlic breads, but crispier. The two of them together are a completely addictive combination!

Sun Dried Tomato and Artichoke Dip with Homemade Bagel Chips

Serves 4

Recipe from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth

Ingredients:

4 everything bagels

1/4 cup olive oil

1 teaspoon garlic powder

1 teaspoon dried parsley

2 ounces sun dried tomatoes pack in oil, chopped (about 1/4 cup)

1 14-ounce can artichokes in oil, drained and chopped

1/4 small onion, chopped (about 1/4 cup)

2 cloves garlic, minced

8 ounces cream cheese, softened

1/2 cup Greek yogurt

1/2 cup Parmesan cheese

Directions:

Preheat the oven to 350 degrees F. Cut the bagels into 1/4-inch slices. Put the slices in a large bowl, and toss with the oil, garlic powder, and dried parsley. Once they are evenly coated, arrange them in a single layer on two baking sheets. Bake for 18-20 minutes or until golden brown. Halfway through, switch and rotate the two pans.

Meanwhile, combine the tomatoes, artichokes, onion, and garlic in a heated skillet. On medium heat, cook until the vegetables are softened, about 3-5 minutes. Put the cream cheese, yogurt, and Parmesan in the bowl of a food processor or a blender and add the vegetable mixture. Process until smooth, scraping the side of the bowl if necessary. Put into a bowl and serve with bagel chips. Enjoy!

 

 

2 thoughts on “Sun Dried Tomato and Artichoke Dip with Homemade Bagel Chips

  1. Don’t sweat the college applications! I just did it last year, and the Common App makes everything a breeze. Best of luck, and what a delicious looking recipe!

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