Name: Cheesy Spinach-Artichoke Bagels Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 plain bagels (halved); 1 tablespoon olive oil; 2 cups fresh spinach (chopped); 1 garlic clove (minced); 1 (14 oz) can artichoke hearts (drained and chopped); 4 oz cream cheese (softened); 1/4 cup sour cream; 1/4 cup mayonnaise; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional); 1 cup shredded mozzarella cheese; 1/4 cup grated parmesan cheese

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If you ever needed an excuse to turn humble bagels into something absolutely irresistible, these Cheesy Spinach-Artichoke Bagels are about to become your favorite kitchen secret. Imagine a swirl of creamy, garlicky spinach and artichoke goodness melting into a bubbly, golden heap atop a warm bagel—every bite is decadently cheesy, with pops of bright veggie flavor coming through. Whether you’re after a comforting breakfast, a satisfying lunch, or the kind of appetizer that disappears in seconds, this recipe is unfussy, reliable, and positively crave-worthy, bringing the familiar flavors of classic spinach-artichoke dip to a whole new pedestal.

Cheesy Spinach-Artichoke Bagels Recipe - Recipe Image

Ingredients You’ll Need

Let’s take a look at the line-up: each ingredient for Cheesy Spinach-Artichoke Bagels plays a starring role, contributing to the rich flavor, creamy texture, or even that lovely golden crust. Trust me, don’t skip a thing—the combination is pure magic.

Plain bagels: The sturdy yet soft base that holds every delicious layer; I recommend classic plain, but you can experiment with your favorites.
Olive oil: Just a splash helps the spinach and garlic sauté beautifully, unlocking those aromatic notes.
Fresh spinach: Always vibrant and tender, but frozen spinach (thawed and squeezed dry) is a handy, equally tasty substitute.
Garlic clove: Freshly minced, this little guy brings a bold, savory kick to the filling.
Artichoke hearts (canned): They add a tangy flavor and toothsome texture—just drain and chop for easy mixing.
Cream cheese: The heart of the creamy filling; make sure it’s softened for smoother blending.
Sour cream: Offers a touch of tang and extra silky richness.
Mayonnaise: Gives the mixture fluffiness and depth without overpowering the other flavors.
Salt and black pepper: For balancing flavors and adding that little spark.
Crushed red pepper flakes (optional): A pinch wakes everything up, but you’re the boss when it comes to heat.
Shredded mozzarella cheese: Melts perfectly and brings that gooey pull we all crave.
Grated parmesan cheese: Finishes the topping with a nutty, flavorful crust.

How to Make Cheesy Spinach-Artichoke Bagels

Step 1: Prep Your Baking Sheet and Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This little prep step ensures the bagels won’t stick and makes cleanup effortless—plus, it helps your Cheesy Spinach-Artichoke Bagels bake up evenly.

Step 2: Sauté the Spinach and Garlic

Heat the olive oil in a skillet over medium heat. Toss in the chopped spinach and minced garlic, then stir for about 2 minutes until the spinach is wilted and the kitchen smells intoxicatingly delicious. Remove from heat and let the mixture cool just a bit—you want it barely warm before it joins the creamy base.

Step 3: Mix Up the Creamy Filling

Grab a medium mixing bowl and combine the softened cream cheese, sour cream, mayonnaise, salt, black pepper, and crushed red pepper flakes if you’d like a kick. Stir everything together until you have a smooth, cloud-like mixture. Now, fold in the slightly cooled spinach and chopped artichokes, ensuring every bite will be jam-packed with flavor.

Step 4: Assemble the Bagels

Spread the spinach-artichoke filling thickly and generously over each of your bagel halves—you want every nook and cranny covered in that creamy goodness. This is your chance to really pile it on, so don’t be shy!

Step 5: Cheese It Up

Sprinkle each loaded bagel half with shredded mozzarella and a dusting of parmesan cheese. The mozzarella melts to gooey perfection while parmesan creates an irresistible golden crust.

Step 6: Bake Until Bubbly and Golden

Arrange the bagel halves on your lined baking sheet and pop them in the oven for 12 to 15 minutes. When the cheese is melted, golden, and bubbling, they’re ready to come out. Serve your Cheesy Spinach-Artichoke Bagels piping hot for the best flavor and gooey texture imaginable.

How to Serve Cheesy Spinach-Artichoke Bagels

Garnishes

A sprinkle of finely chopped parsley or freshly cracked black pepper right before serving adds a bright, herbaceous finish—and a pop of color against the cheesy topping. If you’re feeling fancy, a few chili flakes can bring on a zesty flair that complements the richness perfectly.

Side Dishes

Pair these Cheesy Spinach-Artichoke Bagels with a simple green salad tossed in lemon vinaigrette, or offer up a bowl of tomato soup for dipping. They also make a winning addition to brunch spreads alongside fruit salad and fresh orange juice.

Creative Ways to Present

Cut the bagel halves into quarters and arrange them on a platter for appetizer-style finger food, or stack them on a rustic wooden board with pickles and olives for a snacky spread. For something unexpected, serve them open-faced with a fried egg on top and call it the ultimate breakfast treat!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra Cheesy Spinach-Artichoke Bagels, keep them in an airtight container in the refrigerator for up to three days. They’ll remain soft, gooey, and ready for a quick snack or meal whenever you’re feeling peckish.

Freezing

These bagels freeze beautifully. Arrange the cooled halves on a baking sheet and flash freeze until firm, then transfer to freezer bags for up to one month. To save time, wrap each bagel half individually so you can grab just what you need.

Reheating

For best results, reheat refrigerated or frozen Cheesy Spinach-Artichoke Bagels in a 350°F oven for about 8–10 minutes (or longer if frozen), until hot all the way through and the cheese is melty again. Skip the microwave if possible—it can make the texture a bit soggy.

FAQs

Can I use whole wheat or flavored bagels for this recipe?

Absolutely! Whole wheat, everything, onion, or even jalapeño-cheese bagels give your Cheesy Spinach-Artichoke Bagels an extra punch of personality. Just steer clear of sweet varieties, which won’t pair quite as well.

Is it okay to use frozen spinach instead of fresh?

Definitely—just thaw the frozen spinach and squeeze it dry in a clean towel to remove all excess liquid. This prevents the filling from becoming watery and helps concentrate the spinach flavor.

Can I add more veggies or protein?

Feel free to get creative! Chopped roasted red peppers, sautéed mushrooms, or thinly sliced cooked chicken or turkey can all make wonderful additions to your Cheesy Spinach-Artichoke Bagels.

How can I make this recipe vegan?

Swap in your favorite vegan cream cheese, dairy-free sour cream, plant-based mayo, and non-dairy shredded cheeses. Many brands offer wonderful alternatives that melt and blend beautifully.

What’s the best way to transport these for a potluck?

Bake the bagels at home, let them cool slightly, and then wrap them snugly in foil. Reheat on a baking sheet in the host’s oven for 5–10 minutes so all the flavors are revived and the cheese is fresh and gooey when served.

Final Thoughts

Once you try these Cheesy Spinach-Artichoke Bagels, you’ll see just how easy it is to transform everyday ingredients into something truly delicious. Whether you serve them as a cozy breakfast, crowd-pleasing snack, or party appetizer, there’s no way these won’t become an instant favorite. Grab some bagels and get baking—you deserve this flavor-packed treat!

Cheesy Spinach-Artichoke Bagels Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 bagel halves 1x
Diet: Vegetarian

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Description

These Cheesy Spinach-Artichoke Bagels are a delicious twist on classic bagels, featuring a creamy, flavorful spread loaded with spinach, artichokes, and gooey cheeses. Perfect for breakfast or as a savory appetizer.

Ingredients

Scale

Bagels:

4 plain bagels (halved)

Spinach-Artichoke Spread:

1 tablespoon olive oil
2 cups fresh spinach (chopped)
1 garlic clove (minced)
1 (14 oz) can artichoke hearts (drained and chopped)
4 oz cream cheese (softened)
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese

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Instructions

Preheat oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cook spinach: In a skillet, heat olive oil over medium heat. Add chopped spinach and garlic, cooking until wilted, about 2 minutes. Remove from heat and let cool slightly.
Prepare spread: In a mixing bowl, combine cream cheese, sour cream, mayonnaise, salt, black pepper, and red pepper flakes. Stir in the cooked spinach and chopped artichokes until well mixed.
Assemble: Spread the mixture evenly over each bagel half. Top with shredded mozzarella and parmesan cheese.
Bake: Place the bagels on the prepared baking sheet and bake for 12 to 15 minutes, or until the cheese is melted and golden.
Serve: Serve warm.