🥯🧀 Cheesy Spinach-Artichoke Bagels
All the creamy, cheesy goodness of spinach-artichoke dip baked right onto toasted bagels — perfect for lunch, brunch, or a crowd-pleasing snack.
🛒 Ingredients (Makes 4 servings / 8 halves)
- 4 plain bagels, sliced in half
- 1 cup cream cheese, softened
- ½ cup sour cream or Greek yogurt
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup chopped spinach (fresh sautéed or thawed & drained frozen)
- 1 cup chopped artichoke hearts (drained well)
- 2 cloves garlic, minced
- Salt & black pepper, to taste
- Optional: crushed red pepper flakes
🔥 Instructions
1️⃣ Preheat oven
- 375°F (190°C).
- Line a baking sheet with parchment paper.
2️⃣ Prepare filling
- In a bowl, mix cream cheese, sour cream, mozzarella, Parmesan, spinach, artichokes, garlic, salt, and pepper.
- Stir until well combined.
3️⃣ Assemble bagels
- Place bagel halves on baking sheet.
- Spread a generous layer of spinach-artichoke mixture on each half.
4️⃣ Bake
- Bake 12–15 minutes until hot and bubbly.
- Broil 1–2 minutes for a golden, slightly crispy top (watch carefully).
5️⃣ Serve
- Let cool slightly and serve warm.
🌿 Tips & Variations
- Add cooked, chopped chicken for a heartier version.
- Sprinkle extra mozzarella on top before baking for a cheesier finish.
- Use everything bagels for extra flavor.
- Make ahead: prepare the mixture and refrigerate up to 2 days before assembling.
If you’d like, I can also give you:
- Buffalo chicken spinach-artichoke bagels
- Keto-friendly version (on portobello mushrooms instead of bagels)
- Spinach-artichoke stuffed bread bowls
Which version would you like? 🥯✨
