Why You’ll Love This Recipe

Combining the beloved flavors of spinach artichoke dip with the convenience of a bagel, this recipe is quick, easy, and packed with creamy, cheesy goodness. The melted mozzarella topping creates a beautiful golden crust, while fresh herbs and a touch of red pepper flakes add brightness and a gentle kick.

Ingredients

8 oz cream cheese, softened
1 cup shredded mozzarella cheese, divided
½ cup freshly grated Parmesan cheese
⅔ cup finely chopped artichoke hearts
⅔ cup finely chopped spinach
1 tablespoon chopped fresh parsley, plus extra for garnish
1 garlic clove, minced
½ teaspoon crushed red pepper flakes, plus extra for garnish
Kosher salt, to taste
Freshly ground black pepper, to taste
2 bagels, halved

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a medium baking sheet with parchment paper.
In a large bowl, combine cream cheese, artichoke hearts, spinach, ⅔ cup mozzarella, Parmesan, garlic, parsley, and crushed red pepper flakes. Season with salt and freshly ground black pepper, and mix until fully incorporated.
Place bagel halves cut side up on the prepared baking sheet. Spread each half evenly with the spinach-artichoke cheese mixture.
Sprinkle the remaining mozzarella cheese evenly over the bagel halves.
Bake for 10–12 minutes, or until the bagels are heated through and the cheese is melted. For extra browning, broil briefly if desired.
Garnish with additional chopped parsley and crushed red pepper flakes before serving.

Servings and Timing

Servings: 4 (4 bagel halves)
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

Use different cheeses: Swap mozzarella with fontina or provolone for a different cheesy profile.
Make it vegan: Use vegan cream cheese and cheese alternatives, and sauté spinach instead of using fresh.
Add nuts: Sprinkle toasted pine nuts on top before baking for a crunchy contrast.
Spice it up: Increase crushed red pepper flakes or add a dash of hot sauce to the cheese mixture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven at 350°F (175°C) for 5–7 minutes or until warmed through. Avoid microwaving to keep the bagel crisp.

FAQs

Can I use frozen spinach?

Yes, but be sure to thaw and squeeze out excess water before mixing to avoid soggy bagels.

Can I prepare the cheese mixture ahead of time?

Yes, prepare up to a day in advance and refrigerate until ready to use.

What kind of bagels work best?

Plain, everything, or garlic bagels work well and complement the flavors nicely.

Can I make these without a broiler?

Yes, just bake until cheese is melted and golden, skipping the broil step.

How do I prevent soggy bagels?

Use less watery spinach and avoid overloading the bagels with the cheese mixture.

Can I make mini bagel bites?

Yes, use mini bagels or cut larger bagels into smaller portions.

Can I add more garlic?

Absolutely! Add more minced garlic or garlic powder to taste.

Are these suitable for meal prep?

Yes, they reheat well and make a great quick snack or light lunch.

Can I freeze leftover bagels?

Yes, freeze wrapped bagels and reheat in the oven for best texture.

What can I serve with these bagels?

Pair with a fresh salad, soup, or sliced fresh tomatoes for a complete meal.

Conclusion

Cheesy Spinach Artichoke Bagels are an easy, flavorful way to enjoy classic dip flavors in a handheld form. With creamy cheese, tender veggies, and a crisp bagel base, they’re perfect for quick meals, snacks, or entertaining guests. This recipe is sure to become a favorite for any time you crave something cheesy and comforting.