Cheesy Spinach-Artichoke Bagels Recipe
Imagine biting into a warm, golden bagel loaded with a creamy, savory spread that dances with spinach, artichoke, and melted cheese. Cheesy Spinach-Artichoke Bagels are the breakfast (or snack) you didn’t know you needed—until now. This recipe brings together the classic flavors of everyone’s favorite dip, piled high on your bagel of choice, for a dish that’s comforting, crowd-pleasing, and incredibly easy to make. Whether you’re jazzing up brunch, looking for a hearty vegetarian option, or just want a reason to eat bagels for dinner, Cheesy Spinach-Artichoke Bagels deliver in every bite.
Ingredients You’ll Need
Gathering the ingredients for Cheesy Spinach-Artichoke Bagels couldn’t be easier, and each one plays a special role in creating that signature flavor and texture. Think of this as a symphony of creamy, cheesy, and veggie goodness—all coming together in just the right way.
- Bagels: Use plain or everything bagels—both make the perfect chewy, sturdy base for this topping.
- Olive oil: Adds richness and helps bring out the flavor of the garlic and veggies.
- Garlic: Just two cloves, but they add a punch of aromatic flavor that ties everything together.
- Frozen chopped spinach: Thawed and squeezed dry, this is an easy way to add color, nutrition, and that classic dip flavor.
- Canned artichoke hearts: Drained and chopped for a tangy, tender bite in every mouthful.
- Cream cheese: Softened for easy mixing, it gives the topping its signature creamy texture.
- Sour cream: Adds a subtle tang and helps make the topping extra smooth.
- Shredded mozzarella cheese: Melts beautifully for that irresistible gooey cheese pull.
- Grated Parmesan cheese: A little goes a long way to deepen the savory, umami notes.
- Salt and black pepper: Just enough to season the mixture perfectly.
- Crushed red pepper flakes (optional): For those who like a hint of heat, this is a great addition.
- Extra mozzarella: Sprinkled on top for a bubbling, golden finish.
How to Make Cheesy Spinach-Artichoke Bagels
Step 1: Prep Your Oven and Bagels
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. Slice your bagels in half and lay them out, ready to be topped. This step sets the stage for the magic to happen—don’t skip the parchment for easy cleanup!
Step 2: Sauté the Garlic, Spinach, and Artichokes
Heat the olive oil in a medium skillet over medium heat. Add the minced garlic and let it sizzle for 30 seconds until fragrant—careful not to let it burn. Stir in the thawed, squeezed-dry spinach and chopped artichokes, cooking for 2 to 3 minutes. This quick sauté melds the flavors and ensures your veggies are warm and ready for the creamy cheese mixture.
Step 3: Mix the Cheesy Spinach-Artichoke Filling
In a medium bowl, combine the softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, salt, black pepper, and red pepper flakes if you like a little kick. Add in the cooked spinach-artichoke mixture and stir until everything is fully combined and luscious. This is where the Cheesy Spinach-Artichoke Bagels get their signature flavor!
Step 4: Top the Bagels
Arrange the bagel halves on your prepared baking sheet. Spoon the cheesy spinach-artichoke mixture evenly over each half—don’t skimp! Sprinkle the tops with a little extra mozzarella for that beautiful, melty finish.
Step 5: Bake to Perfection
Slide the baking sheet into your preheated oven and bake for 10 to 12 minutes. You’re looking for melted, bubbly cheese and golden edges. Serve these Cheesy Spinach-Artichoke Bagels warm, and get ready to fall in love with every bite.
How to Serve Cheesy Spinach-Artichoke Bagels
Garnishes
A little sprinkle of fresh chopped parsley or chives adds a pop of color and freshness. For an extra hit of flavor, try a light dusting of grated Parmesan or a pinch of red pepper flakes right after baking. These finishing touches make your Cheesy Spinach-Artichoke Bagels look as good as they taste.
Side Dishes
Pair your bagels with a crisp green salad tossed in a light vinaigrette, a bowl of fresh fruit, or even a hearty tomato soup for an elevated brunch or lunch. These sides complement the richness of the bagels and round out the meal beautifully.
Creative Ways to Present
Cut the bagels into quarters for a party-ready appetizer platter, or serve them open-faced with a poached or fried egg on top for a next-level breakfast. You can even pack them up for a picnic—they’re delicious warm or at room temperature, making Cheesy Spinach-Artichoke Bagels a versatile treat for any occasion.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (rare, but possible!), let the bagels cool completely before storing them in an airtight container in the refrigerator. They’ll keep their flavor and texture for up to 2 days, making them a great grab-and-go snack.
Freezing
To freeze, wrap each bagel half tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep beautifully for up to a month. When you’re ready to enjoy, thaw in the fridge overnight or pop them straight into the oven for a quick reheat.
Reheating
For best results, reheat the bagels in a 350°F (175°C) oven for 8 to 10 minutes, or until the cheese is melty again and the bagel is warmed through. Avoid the microwave if you can—it tends to make the bagels chewy rather than crisp.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just sauté about 4 cups of fresh spinach until wilted, then chop and squeeze out any excess liquid before adding it to your cheesy mixture. It’s a great way to use up fresh greens.
Are there gluten-free options for this recipe?
Yes, you can easily swap in your favorite gluten-free bagels for a celiac-friendly version of Cheesy Spinach-Artichoke Bagels. All other ingredients are naturally gluten-free, so you’re good to go!
Can I make the topping ahead of time?
Definitely. Prepare the cheesy spinach-artichoke mixture up to 2 days in advance and refrigerate it in an airtight container. When you’re ready to bake, just spread it over the bagels and proceed as usual.
What’s the best way to squeeze spinach dry?
After thawing, place the spinach in a clean kitchen towel or several layers of paper towels, then twist and squeeze firmly over the sink to remove as much moisture as possible. This prevents a watery topping and keeps the bagels crisp.
Can I make Cheesy Spinach-Artichoke Bagels vegan?
With a few swaps, yes! Use dairy-free cream cheese, sour cream, and mozzarella, and double-check your bagels are vegan-friendly. The flavor will still be delicious—just as creamy and satisfying.
Final Thoughts
If you’re craving something cozy, crowd-pleasing, and just a little bit indulgent, Cheesy Spinach-Artichoke Bagels are your answer. They’re endlessly versatile and guaranteed to disappear fast whenever you serve them. Give this recipe a try—you’ll be surprised how quickly it becomes a household favorite!
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Cheesy Spinach-Artichoke Bagels Recipe
- Total Time: 22 minutes
- Yield: 8 bagel halves 1x
- Diet: Vegetarian
Description
These Cheesy Spinach-Artichoke Bagels combine creamy, savory flavors with a delightful crunch from toasted bagels, making them perfect for breakfast, brunch, or a party snack. Featuring a rich mixture of spinach, artichoke hearts, and a blend of cheeses baked to bubbling perfection, this recipe is quick, easy, and sure to please any crowd.
Ingredients
Bagels
- 4 plain or everything bagels, halved
Spinach-Artichoke Filling
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Extra shredded mozzarella cheese for topping
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
- Sauté garlic and vegetables: In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then stir in the thawed, squeezed spinach and chopped artichokes. Cook the mixture for 2 to 3 minutes until heated through.
- Prepare cheese mixture: In a medium bowl, combine the softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, salt, black pepper, and optional crushed red pepper flakes. Mix well until all ingredients are smoothly blended.
- Combine spinach-artichoke mixture: Add the cooked spinach and artichoke mixture into the cheese mixture bowl. Stir everything until fully combined and the texture is uniform.
- Assemble bagels: Arrange the halved bagels on the prepared baking sheet. Evenly spoon the spinach-artichoke cheese mixture over each bagel half, spreading it gently to cover the surface. Sprinkle extra shredded mozzarella cheese on top for a bubbly, golden finish.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cheese topping is completely melted and bubbling.
- Serve: Remove from oven and let cool slightly. Serve the bagels warm for the best texture and flavor experience.
Notes
- For a healthier alternative, substitute plain bagels with whole wheat or gluten-free varieties.
- The topping can be prepared ahead of time and refrigerated for up to 2 days to save time on busy mornings or party preparations.
- This recipe works beautifully as a savory breakfast dish, brunch item, or as a tasty party appetizer.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel half
- Calories: 210
- Sugar: 2g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
