Cheesy Spinach-Artichoke Bagels
There’s something magical about warm, melty cheese bubbling over a toasted bagel.
Add in the rich, creamy flavors of spinach and artichoke, and you’ve got a snack that feels like a cozy hug.
Your perfect quick breakfast, satisfying lunch, or crave-worthy appetizer is just minutes away.
With golden, gooey mozzarella and a touch of spice, these bagels are impossible to resist—so go ahead, make a batch and enjoy every last bite!
For the Spinach-Artichoke Topping
- Cream Cheese – Softened for easy mixing and a creamy texture.
- Artichoke Hearts – Finely chopped to add a rich, tangy flavor.
- Spinach – Chopped for a fresh, nutritious boost.
- Mozzarella Cheese – Shredded, adding gooey, melty goodness.
- Parmesan Cheese – Freshly grated for a sharp, savory kick.
- Garlic – Minced to enhance the flavor with a hint of warmth.
- Parsley – Chopped, adding a pop of freshness.
- Crushed Red Pepper Flakes – A little heat to balance the richness.
- Kosher Salt & Black Pepper – To season and bring out all the flavors.
For the Bagels
- Bagels – Halved, serving as the perfect crispy base.
- Mozzarella Cheese – More on top for extra cheesiness.
For Garnish
- Parsley – A sprinkle for a fresh finishing touch.
- Crushed Red Pepper Flakes – A little more, if you love a spicy kick.
Cheesy Spinach-Artichoke Bagels
Notes
Ingredients:
- 8 oz cream cheese, softened
- ½ cup artichoke hearts, finely chopped
- ½ cup spinach, finely chopped
- 1 cup shredded mozzarella, divided
- ½ cup freshly grated Parmesan
- 1 garlic clove, minced
- 1 tbsp chopped parsley, plus extra for garnish
- ½ tsp crushed red pepper flakes, plus extra for garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 bagels, halved
Instructions:
- Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Make the Spinach-Artichoke Spread
In a mixing bowl, combine cream cheese, artichoke hearts, spinach, ⅔ cup mozzarella, Parmesan, garlic, parsley, and red pepper flakes. Season with salt and pepper, then mix well. - Assemble the Bagels
Place the bagel halves cut-side up on the prepared baking sheet. Spread each with the spinach-artichoke mixture and sprinkle the remaining mozzarella on top. - Bake
Bake for 10-12 minutes until the bagels are warmed through and the cheese is melted. For a golden top, broil for an additional 1-2 minutes if desired. - Garnish & Serve
Sprinkle with extra parsley and red pepper flakes before serving. Enjoy!
Nutrition
Calories: 2012kcal | Carbohydrates: 126g | Protein: 91g | Fat: 124g | Saturated Fat: 73g | Trans Fat: 3g | Cholesterol: 368mg | Sodium: 3090mg | Potassium: 1235mg | Fiber: 10g | Sugar: 27g | Vitamin D: 1mcg | Calcium: 2182mg | Iron: 11mg
- Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Ensure it’s fully thawed and excess moisture is squeezed out to prevent sogginess.
- What type of artichoke hearts should I use?
Canned artichoke hearts packed in water are ideal. Drain and chop them finely before adding to the mixture.
- Can I prepare the topping in advance?**
Yes, the topping can be made up to a day ahead and stored in the refrigerator. Let it come to room temperature before spreading on the bagels.
- Should I toast the bagels before adding the topping?
Lightly toasting the bagels before adding the topping can enhance their texture, making them crispier.
- Can I freeze the assembled bagels?
It’s best to freeze only the topping mixture. Assembled bagels are best enjoyed fresh after baking.
