Description
Deliciously creamy and cheesy spinach-artichoke bagels that combine tender spinach, tangy artichokes, and a blend of cheeses on toasted bagel halves. Perfect as a savory snack or appetizer, baked to golden perfection with a bubbly, melty topping.
Ingredients
Scale
Bagels
- 4 plain bagels, halved
Spinach-Artichoke Topping
- 1 cup frozen spinach, thawed and drained well
- 1 cup canned artichoke hearts, chopped
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and allow easy clean-up.
- Prepare Topping Mixture: In a medium bowl, thoroughly combine the softened cream cheese, sour cream, and mayonnaise until the mixture is smooth and creamy.
- Add Vegetables and Seasonings: Fold in the well-drained spinach, chopped artichoke hearts, minced garlic, shredded mozzarella, grated Parmesan, salt, black pepper, and crushed red pepper flakes if using, ensuring everything is evenly incorporated.
- Assemble Bagels: Arrange the bagel halves cut-side up on the prepared baking sheet. Evenly spread the spinach-artichoke mixture over each bagel half, covering the surface generously.
- Bake: Place the baking sheet in the oven and bake for 12 to 15 minutes, until the cheese mixture is melted, bubbly, and heated through.
- Optional Broil for Browning: For an extra golden and slightly crisp top, broil the bagels for 1 to 2 minutes at the end—watch carefully to prevent burning.
- Serve: Remove from oven, allow the bagels to cool slightly to set the topping, and serve warm for the best flavor and texture.
Notes
- These bagels can be made ahead and reheated in the oven for convenience.
- Try using everything bagels instead of plain for extra flavor and texture.
- The spinach-artichoke topping mixture also works wonderfully as a dip if baked separately.
