Description
Delight in these warm, cheesy spinach-artichoke bagels, perfect as a savory snack or a hearty breakfast. Combining creamy cheeses with tender spinach and artichokes, this easy-to-make recipe yields a deliciously melty topping broiled to golden perfection on fresh bagels.
Ingredients
Scale
Bagels
- 4 bagels
Cheese and Vegetables
- 1 cup spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Flavoring
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bagels with the cheesy topping.
- Prepare Cheese Mixture: In a mixing bowl, combine cream cheese, chopped spinach, chopped artichoke hearts, shredded mozzarella, grated parmesan, minced garlic, and season with salt and pepper. Mix thoroughly until the ingredients are evenly incorporated.
- Slice Bagels: Carefully slice each bagel in half horizontally to create two even halves for topping.
- Spread Mixture: Evenly spread the prepared cheese and vegetable mixture onto the cut side of each bagel half, ensuring full coverage for maximum flavor.
- Bake Bagels: Arrange the bagel halves on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Cool and Serve: Remove the bagels from the oven and let them cool slightly to allow the topping to set, then serve warm for the best taste and texture.
Notes
- Use fresh bagels for better texture and flavor, but day-old bagels work well too.
- For extra crispiness, broil the bagels for the last 1-2 minutes, watching closely to prevent burning.
- Feel free to substitute mozzarella with provolone or gouda for a different cheese flavor.
- To add a bit of spice, sprinkle some red pepper flakes over the spread before baking.
- These bagels are best enjoyed fresh but can be reheated in an oven or toaster oven.
