Why You’ll Love This Recipe
These bagels take a traditional favorite and elevate it to a whole new level with the irresistible flavors of spinach and artichoke dip. The combination of creamy cream cheese, melty mozzarella, and tangy Parmesan makes for a delightful topping. Add in the freshness of spinach and artichokes with a hint of garlic and a dash of red pepper flakes, and you’ve got a savory treat that’s perfect for breakfast or a quick snack. It’s simple to make, yet packed with bold flavor, making it a hit for any occasion.
Ingredients
- 8 oz. cream cheese, softened
- 1/2 cup finely chopped artichoke hearts
- 1/2 cup finely chopped spinach
- 1 cup shredded mozzarella, divided
- 1/2 cup freshly grated Parmesan
- 1 garlic clove, minced
- 1 tbsp chopped parsley, plus more for garnish
- 1/2 tsp crushed red pepper flakes, plus more for garnish
- Kosher salt
- Freshly ground black pepper
- 2 bagels, halved
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 350°F and line a medium baking sheet with parchment paper.
- Prepare the Spinach-Artichoke Mixture: In a large bowl, combine the softened cream cheese, chopped artichoke hearts, spinach, 2/3 cup of mozzarella, Parmesan, garlic, parsley, and crushed red pepper flakes. Season with kosher salt and freshly ground black pepper to taste, and stir until well combined.
- Assemble the Bagels: Place the halved bagels cut side up on the prepared baking sheet. Evenly spread the spinach-artichoke mixture on each bagel half. Top with the remaining mozzarella cheese.
- Bake: Bake the bagels for 10 to 12 minutes, or until they are warmed through and the cheese is melted and bubbly. If you prefer a crispy top, broil for a few seconds at the end of baking.
- Garnish and Serve: Garnish with additional parsley and red pepper flakes for extra flavor. Serve immediately and enjoy!
Servings and Timing
- Servings: This recipe makes 2 servings (1 bagel each, halved).
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
Variations
- Vegan Version: Swap the cream cheese and mozzarella for plant-based alternatives to make this recipe vegan-friendly.
- Extra Veggies: Add sautéed mushrooms, bell peppers, or onions to the spinach-artichoke mixture for added flavor and texture.
- Spicy Kick: Increase the amount of red pepper flakes or add a drizzle of hot sauce on top for extra heat.
Storage/Reheating
- Storage: Store leftover bagels in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in the oven at 350°F for 5-7 minutes until warmed through. You can also microwave for 20-30 seconds, though the crust will not be as crispy.
FAQs
Can I use a different type of cheese for this recipe?
Yes, you can substitute the mozzarella and Parmesan with other cheeses such as cheddar, gouda, or fontina. Choose a cheese that melts well to get that gooey texture.
Can I make these bagels ahead of time?
Yes, you can prepare the spinach-artichoke mixture and spread it on the bagels ahead of time. Store them in the fridge and bake them when you’re ready to serve.
Are these bagels gluten-free?
To make them gluten-free, use gluten-free bagels or any bagel alternative that fits your dietary needs.
How do I make these bagels crispier?
For a crispier bagel, bake them at a higher temperature (around 375°F) or broil for a few seconds at the end of baking.
Can I use frozen spinach and artichokes?
Yes, frozen spinach and artichokes work just as well as fresh. Be sure to thaw and drain the spinach well to avoid excess moisture in the dip.
How can I adjust the spice level?
If you prefer a milder bagel, you can reduce the crushed red pepper flakes or omit them entirely. Alternatively, for a spicier version, add more red pepper flakes or a dash of hot sauce.
Can I use a different type of bagel?
Of course! Feel free to use any bagel variety, such as whole wheat, sesame, or everything bagels, to suit your taste.
Can I freeze leftover bagels?
Yes, you can freeze leftover bagels. Wrap them tightly in plastic wrap or foil, and store in a freezer bag for up to 1 month. Reheat in the oven when ready to serve.
Can I use a different herb for garnish?
If you don’t have parsley, you can substitute with fresh basil, thyme, or even chives for a different flavor profile.
How do I keep the bagels from getting soggy?
Make sure the cream cheese mixture isn’t too wet, and don’t overload the bagels with sauce. Bake at a high temperature to help the bagels stay crispy.
Conclusion
Cheesy Spinach-Artichoke Bagels are the ultimate savory breakfast or snack. They combine the comforting flavors of a classic spinach-artichoke dip with the satisfying chew of a bagel. With gooey cheese, savory vegetables, and just a hint of spice, these bagels are sure to become a new favorite in your recipe rotation. They’re quick, easy, and packed with flavor — perfect for busy mornings or as a delicious treat anytime!
Cheesy Spinach-Artichoke Bagels
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: 15-17 minutes
- Yield: 2 servings
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
Cheesy Spinach-Artichoke Bagels are a savory twist on the classic bagel, topped with a creamy spinach-artichoke dip made from cream cheese, mozzarella, Parmesan, and garlic. Perfect for breakfast or as a quick snack, these bagels are full of flavor.
Ingredients
8 oz. cream cheese, softened
1/2 cup finely chopped artichoke hearts
1/2 cup finely chopped spinach
1 cup shredded mozzarella, divided
1/2 cup freshly grated Parmesan
1 garlic clove, minced
1 tbsp chopped parsley, plus more for garnish
1/2 tsp crushed red pepper flakes, plus more for garnish
Kosher salt
Freshly ground black pepper
2 bagels, halved
Instructions
- Preheat your oven to 350°F and line a medium baking sheet with parchment paper.
- In a large bowl, combine the softened cream cheese, chopped artichoke hearts, spinach, 2/3 cup of mozzarella, Parmesan, garlic, parsley, and crushed red pepper flakes. Season with kosher salt and freshly ground black pepper to taste, and stir until well combined.
- Place the halved bagels cut side up on the prepared baking sheet. Evenly spread the spinach-artichoke mixture on each bagel half. Top with the remaining mozzarella cheese.
- Bake the bagels for 10 to 12 minutes, or until they are warmed through and the cheese is melted and bubbly. If you prefer a crispy top, broil for a few seconds at the end of baking.
- Garnish with additional parsley and red pepper flakes for extra flavor. Serve immediately and enjoy!
Notes
For a vegan version, substitute the cream cheese and mozzarella for plant-based alternatives.
Increase the amount of red pepper flakes or add hot sauce on top for extra spice.
To make the bagels crispier, bake them at a higher temperature (375°F) or broil at the end.
Frozen spinach and artichokes work well; just make sure to thaw and drain them properly.
Nutrition
- Serving Size: 1 bagel half
- Calories: 290
- Sugar: 2g
- Sodium: 470mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 35mg
