Description
These Cheesy Spinach-Artichoke Bagels are a warm, savory snack featuring toasted bagels topped with a creamy, cheesy mixture of spinach, artichokes, and three types of cheese. Perfect as an appetizer or light meal, this recipe blends classic flavors with a comforting baked finish.
Ingredients
Scale
Bagels
- 2 plain bagels, halved
Spinach-Artichoke Mixture
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup canned artichoke hearts, drained and chopped
Cheese Mixture
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and arrange the bagel halves cut side up on a baking sheet to prepare them for topping and baking.
- Sauté the garlic and spinach: Heat olive oil in a skillet over medium heat, add the minced garlic and sauté for 1 minute until fragrant. Add the chopped spinach and cook until it wilts down, about 1-2 minutes.
- Add artichokes: Stir in the chopped artichoke hearts and cook together for another 2 minutes. Remove from heat and allow the mixture to cool slightly.
- Mix the cheeses: In a medium bowl, combine the softened cream cheese, sour cream, grated Parmesan, and shredded mozzarella. Mix until smooth and creamy.
- Combine spinach-artichoke mixture with cheese: Fold the sautéed spinach and artichoke mixture into the cheese blend. Season with salt and black pepper to taste.
- Top the bagels: Spoon the cheese and vegetable mixture evenly over the cut sides of the bagel halves, distributing it generously.
- Bake: Place the baking sheet in the oven and bake for 10–12 minutes, or until the cheese is melted and golden.
- Serve warm: Remove from oven and serve the bagels immediately while warm and gooey for best flavor.
Notes
- Frozen spinach can be substituted; just thaw and squeeze out excess water before using.
- For a spicy kick, add a pinch of red pepper flakes to the cheese mixture.
