If you’re up to the challenge
4 cups medium pieces of chopped plain bagels
2 Tbs. olive oil
Pam cooking spray
1 lb. cream cheese at room temperature
1 can cream of celery soup
1 Tbs. Greek dried seasoning
½ cup scallion
1 tsp. minced fresh garlic
1½ cup chopped artichoke hearts
½ cup pimentos, drained
½ cup fresh basil, chopped
½ cup fresh basil for garnish
In a medium bowl, combine chopped bagels and olive oil, toss well.
Spray 9-by-2½-inch spring baking pan with cooking spray. Press coated bagel mix into the bottom of the pan. Bake at 375 degrees for 15 minutes and set aside to cool.
In a large mixing bowl, add cream cheese, cream of celery soup, cracked eggs, scallions, Greek seasonings, garlic, half of the chopped artichokes, chopped basil and half of the pimentos.
Mix well with an electric mixer for 2 to 3 minutes.
Spread half of the cheese mixture over the bagel crust. Top with remaining artichokes and pimentos.
Bake at 375 for 1 hour or until set in the middle of the pan. Cool.
Refrigerate 6 to 8 hours. Run a knife around the edge of the torte. Remove side pans.
Top with fresh basil leaves. Slice thin pieces and serve with assorted crackers.
Serves 25-35 people.