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
