Name: Cheesy Spinach-Artichoke Bagels Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: For the bagels: 4 plain or everything bagels (halved), For the filling: 1 tablespoon olive oil, 2 cloves garlic (minced), 2 cups fresh spinach (chopped), 1 (14 oz) can artichoke hearts (drained and chopped), 4 oz cream cheese (softened), ¼ cup sour cream, ½ cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, ¼ teaspoon salt, ¼ teaspoon black pepper, red pepper flakes (optional)

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If you’re looking for that perfect blend of creamy, cheesy goodness and vibrant, savory flavors, Cheesy Spinach-Artichoke Bagels are your new best friend. Imagine everything you love about classic spinach-artichoke dip, but layered generously over toasty bagels, making for an irresistible treat that’s a hit at brunch, casual parties, or whenever a snack craving strikes. This recipe balances the mild tang of cream cheese, the freshness of spinach, and those little pops of artichoke in every bite—plus, with all the gooey-melty cheese, you can count on it disappearing quickly! Whether you’re serving a crowd or just yourself (no judgment), these Cheesy Spinach-Artichoke Bagels deliver on both comfort and flavor in every single bite.

Cheesy Spinach-Artichoke Bagels Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because it uses simple, everyday ingredients that come together in the most delightful way. Each component plays a role in creating mouthwatering taste, lush texture, or that just-right color needed for truly memorable Cheesy Spinach-Artichoke Bagels.

Bagels: Go for plain or everything varieties—both soak up the cheesy topping beautifully and add a lovely chewy base.
Olive oil: Adds subtle richness and helps sauté the garlic and spinach to golden perfection.
Fresh garlic: Just two cloves infuse the filling with aromatic depth.
Fresh spinach: Bright and leafy, it cooks down quickly and gives the topping its signature green color.
Artichoke hearts: Tender and slightly tangy, they work magic with the spinach for a classic flavor pairing.
Cream cheese: The lush foundation—make sure it’s softened so the filling turns out irresistibly smooth.
Sour cream: Adds tang and offsets the richness with a pleasant zip.
Shredded mozzarella cheese: For that all-important melt and pull—nothing beats it.
Grated Parmesan cheese: Brings sharpness and a golden finish to your bagels.
Salt & black pepper: A simple duo that wakes up the flavors of every other ingredient.
Red pepper flakes (optional): Sprinkle on top for a gentle kick of heat or leave them off for milder palates.

How to Make Cheesy Spinach-Artichoke Bagels

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F (190°C). Line a sturdy baking sheet with parchment paper to guarantee easy cleanup and prevent sticking. Give your bagels a quick slice in half so they’re ready to become the irresistibly cheesy vessels of your dreams.

Step 2: Sauté the Vegetables

In a medium skillet, warm the olive oil over medium heat. Toss in the minced garlic and let it sizzle for around 30 seconds, just until fragrant. Add the chopped fresh spinach and watch as it wilts down within a couple of minutes, releasing all that vivid color and flavor. Finish it off by folding in the chopped artichoke hearts. Remove from heat—your kitchen will already be smelling fantastic!

Step 3: Make the Creamy Cheese Mixture

While your veggies are cooling slightly, grab a medium bowl. Combine cream cheese, sour cream, shredded mozzarella, grated Parmesan, salt, and black pepper. Mix everything together until it’s beautifully smooth and thick. This rich base is what makes Cheesy Spinach-Artichoke Bagels so decadent and creamy.

Step 4: Combine the Mixtures

Add the warm spinach-artichoke mixture directly into your bowl of cheeses. Fold together gently but thoroughly so every scoop sparkles with green and golden flecks—trust me, that beauty will show up in the final bite!

Step 5: Assemble the Bagels

Lay the halved bagels cut-side up on your parchment-lined tray. Spread a generous scoop of the spinach-artichoke filling over each half, making sure to go all the way to the edges for full flavor coverage. You want every mouthful of bagel to be as good as the last.

Step 6: Bake and Finish

Place the loaded bagels in the oven and bake for 12 to 15 minutes, or until the cheese is bubbling and everything is golden. For those gloriously crisp, cheesy tops, switch on the broiler for the last 1 to 2 minutes—just keep a close eye so things don’t go from golden to extra crispy. Finish with a sprinkle of red pepper flakes if you crave a little kick. Serve immediately while warm and melty!

How to Serve Cheesy Spinach-Artichoke Bagels

Garnishes

A final flourish of fresh chopped parsley or chives instantly brightens the presentation and adds herbal freshness. If you love a hint of heat, a sprinkle of red pepper flakes not only looks gorgeous but also gives the Cheesy Spinach-Artichoke Bagels a little extra zing.

Side Dishes

These bagels are surprisingly versatile—pair them with a crisp green salad for a light lunch, or serve alongside a hot, comforting bowl of tomato soup. For party spreads, try a platter with crunchy crudités, fresh fruit, or even a few pickles for contrast.

Creative Ways to Present

Slice each bagel half into thirds or quarters for finger-friendly party bites, or stack them bagel pizza–style for a fun twist. You can also serve Cheesy Spinach-Artichoke Bagels as the anchor on a brunch board, surrounded by smoked salmon, fresh veggies, and other breakfast favorites for a wow-factor display!

Make Ahead and Storage

Storing Leftovers

Store any extra Cheesy Spinach-Artichoke Bagels in an airtight container in the refrigerator for up to three days. They reheat beautifully and keep their creamy texture and irresistible flavor.

Freezing

To freeze, arrange cooled bagel halves in a single layer on a tray and freeze until solid. Transfer them to a freezer-safe bag or container, and they’ll keep well for up to two months. Just be sure to separate layers with parchment to prevent sticking.

Reheating

For best results, reheat refrigerated or frozen Cheesy Spinach-Artichoke Bagels in a 350°F oven until warmed through—about 8 to 10 minutes. This keeps the bagels crisp and the cheesy topping gooey. For a quicker fix, a toaster oven works wonders, too!

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw frozen spinach and squeeze out excess moisture before adding it to the pan. It’s a great shortcut and still delivers wonderful color and taste in your Cheesy Spinach-Artichoke Bagels.

Are there gluten-free options for this recipe?

Definitely—look for gluten-free bagels at your local grocery or bakery. The filling itself is naturally gluten-free, so you only need to swap the base.

Can I make the filling ahead of time?

Yes! The spinach-artichoke cheese mixture can be prepped up to two days before using. Store it in the fridge, then simply assemble and bake the bagels when you’re ready for cheesy joy.

What if I don’t like artichokes?

No problem—just swap artichokes for more spinach, or try chopped hearts of palm for a similar texture. You’ll still have the spirit of Cheesy Spinach-Artichoke Bagels, with your own twist.

How do I keep the bagels from getting soggy?

Make sure to bake the bagels until the cheese is bubbly and golden, which helps lock in moisture and keeps the bottoms crisp. Using a parchment-lined baking sheet also helps air circulate for perfect results.

Final Thoughts

I can’t recommend Cheesy Spinach-Artichoke Bagels enough if you love crowd-pleasing, satisfying comfort food that’s surprisingly easy to pull off. Whether you make them for brunch, a party snack, or a cozy solo treat, I hope this recipe brings some cheesy, flavorful happiness to your table very soon!

Cheesy Spinach-Artichoke Bagels Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 25 minutes
Yield: 8 bagel halves
Diet: Vegetarian

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Description

These Cheesy Spinach-Artichoke Bagels are a delightful twist on a classic appetizer, combining the flavors of creamy spinach-artichoke dip with the convenience of a handheld bagel. Perfect for parties, brunch, or a quick lunch.

Ingredients

For the bagels:

4 plain or everything bagels (halved),

For the filling:

1 tablespoon olive oil, 2 cloves garlic (minced), 2 cups fresh spinach (chopped), 1 (14 oz) can artichoke hearts (drained and chopped), 4 oz cream cheese (softened), ¼ cup sour cream, ½ cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, ¼ teaspoon salt, ¼ teaspoon black pepper, red pepper flakes (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Sauté garlic and spinach: Warm olive oil in a skillet, sauté garlic, add spinach, and cook until wilted.
Prepare the filling: Combine artichokes with cream cheese, sour cream, mozzarella, Parmesan, salt, and pepper.
Assemble and bake: Spread the mixture on bagel halves, bake for 12–15 minutes until bubbly. Broil for extra color.
Serve: Sprinkle with red pepper flakes and enjoy warm.