Description

These Cheesy Spinach-Artichoke Bagels combine creamy, savory spinach and artichoke filling with melty mozzarella and Parmesan cheeses on toasted bagel halves. Perfect for a flavorful breakfast or snack, they’re easy to prepare and baked to golden, bubbly perfection.

Ingredients

Bagels

4 plain bagels, sliced in half

Spinach-Artichoke Filling

1 cup chopped canned artichoke hearts, drained well
1 cup frozen spinach, thawed and squeezed dry
4 ounces cream cheese, softened
1/2 cup sour cream
1 cup shredded mozzarella cheese, divided
1/2 cup shredded Parmesan cheese, divided
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the bagels.
Prepare Filling: In a medium bowl, combine the softened cream cheese and sour cream, mixing until smooth and creamy.
Mix Ingredients: Stir in the chopped artichoke hearts, thawed spinach, minced garlic, salt, black pepper, and crushed red pepper flakes if using. Add half of the shredded mozzarella and half of the Parmesan cheese, mixing well to combine all ingredients evenly.
Assemble Bagels: Place the bagel halves on a baking sheet with the cut side facing up. Spoon the spinach-artichoke mixture evenly over each bagel half, spreading it to cover the surface.
Add Cheese Topping: Sprinkle the remaining mozzarella and Parmesan cheeses on top of each filled bagel half to create a cheesy crust once baked.
Bake: Bake in the preheated oven for 12 to 15 minutes until the cheese melts, becomes bubbly, and the bagels are lightly toasted.
Serve: Remove from the oven and serve the bagels warm for best taste. Optionally, you can broil them for 1 to 2 minutes for a more golden, crispy cheese topping.

Notes

For extra flavor, consider using garlic or everything bagels.
Broiling the bagels for 1 to 2 minutes at the end gives a beautifully golden and crispy cheese top.
Ensure the spinach is well squeezed dry to avoid soggy bagels.
Use well-drained artichoke hearts to prevent excess moisture in the filling.