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
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.
Notes
- You can use frozen spinach (thawed and drained) instead of fresh.
- Try using everything bagels for extra flavor.
- These make a great savory breakfast or quick appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel half
- Calories: 230
- Sugar: 2g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
