Absolutely! Here’s a detailed recipe for the Cheesy Spinach-Artichoke Bagels—a deliciously comforting snack or brunch idea packed with flavor and easy to prepare.
🥯🧀
Cheesy Spinach-Artichoke Bagels
A warm, savory twist on the classic bagel, inspired by the beloved spinach-artichoke dip and elevated with melted cheese goodness.
Introduction
These Cheesy Spinach-Artichoke Bagels take everything you love about the iconic party dip—creamy spinach, tender artichokes, garlic, and melty cheese—and nestle it into toasted bagel halves for an irresistibly gooey, crunchy, and satisfying dish. They’re ideal for brunches, casual dinners, or as a crowd-pleasing appetizer.
Origin of the Recipe
Inspired by the timeless Spinach-Artichoke Dip, which became popular in the U.S. during the mid-20th century and often features in American potlucks and parties, this recipe blends that concept with the bagel—a staple of Jewish-American cuisine. This fusion delivers convenience and comfort in every bite.
Ingredients
🥯 For the Bagels:
- 2 plain or everything bagels, halved
- 1 tbsp olive oil or melted butter (for brushing)
🌿 For the Filling:
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 cup canned or jarred artichoke hearts, chopped
- ½ cup cream cheese, softened
- ¼ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Salt & pepper to taste
Optional Ingredients
- ¼ tsp red pepper flakes (for a spicy kick)
- 2 tbsp chopped green onions or shallots
- 1 tsp lemon juice (for brightness)
- 2 tbsp chopped fresh basil or parsley
- Use cheddar or pepper jack cheese for variation
Instructions
🔧 Step 1: Prepare the Filling
- Preheat oven to 375°F (190°C).
- In a medium bowl, mix together cream cheese, sour cream, and mayonnaise until smooth.
- Stir in the garlic, Parmesan, mozzarella, spinach, and artichokes. Season with salt, pepper, and optional red pepper flakes or lemon juice.
🥯 Step 2: Prepare the Bagels
- Place halved bagels on a baking sheet lined with parchment paper.
- Brush cut sides with olive oil or melted butter for extra crispness.
🧀 Step 3: Assemble and Bake
- Spoon the spinach-artichoke mixture generously onto each bagel half, spreading evenly.
- Optional: Top with extra shredded cheese.
- Bake in the preheated oven for 12–15 minutes, or until bubbly and lightly golden.
- Broil for 1–2 minutes if you want a crispier, browned top.
✅ Tips for Success
- Squeeze spinach well to avoid a watery mixture. Use a clean dish towel or paper towels.
- Use room temperature cream cheese for easy mixing.
- Don’t overload the bagel halves—keep the mixture evenly spread for even baking.
- Toast bagels lightly before adding filling for extra crisp texture.
- These can be made ahead and stored unbaked in the fridge for up to 24 hours.
🍽 Recommendations
🍴 Great As:
- A brunch item with eggs and fruit
- A hearty snack or appetizer
- A quick vegetarian lunch with side salad
🍹 Drink Pairing:
- Mimosa or Bloody Mary for brunch
- Iced tea or lemon water for light refreshment
- White wine like Sauvignon Blanc for evening servings
🔍 Nutrition Estimate
(Per bagel half, based on 4 servings)
| Nutrient | Approximate Value |
| Calories | 260–300 kcal |
| Protein | 8g |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Carbohydrates | 22g |
| Fiber | 2g |
| Sugars | 2g |
| Sodium | 470mg |
Nutrition varies based on bagel size, cheese type, and optional ingredients.