Cheesy Spinach-Artichoke Bagels

This is a fantastic and creative twist on the classic spinach-artichoke dip. Here’s a complete guide to making these bagels, including instructions, tips, and serving suggestions.

Cheesy Spinach-Artichoke Bagels

This recipe transforms the beloved party dip into a hearty, savory breakfast or lunch. It’s incredibly easy to make and is sure to be a crowd-pleaser.

Yields: Enough spread for 4-6 bagels, depending on how generously you top them.

Instructions:

1. Prepare Ingredients: Ensure your cream cheese is fully softened to room temperature. This is crucial for achieving a smooth, spreadable consistency. Drain the artichoke hearts and spinach very well, and then chop them finely. Excess moisture will make the spread watery.

   • Pro Tip: After chopping, place the spinach and artichokes on a paper towel and press to squeeze out any remaining liquid.

2. Combine: In a medium mixing bowl, combine the softened cream cheese, finely chopped artichoke hearts, spinach, 1/2 cup of the shredded mozzarella (reserving the other 1/2 cup for topping), grated Parmesan, minced garlic, parsley, and red pepper flakes.

3. Season: Mix all ingredients until well combined. Season generously with kosher salt and freshly ground black pepper to taste. Give it a quick taste and adjust seasonings if needed (more garlic, pepper flakes, etc.).

4. Assemble:

   • Preheat your oven’s broiler (or preheat to 400°F (200°C) if you don’t have a broiler setting).

   • Slice your bagels in half and place them on a baking sheet. You can toast them lightly first for extra sturdiness and crunch, but it’s not mandatory.

   • Spread a generous, even layer of the spinach-artichoke mixture onto each bagel half.

   • Sprinkle the remaining 1/2 cup of shredded mozzarella evenly over the top of each bagel half.

5. Broil: Place the baking sheet under the broiler for 2-4 minutes, watching VERY closely. You want the cheese to be completely melted, bubbly, and have golden-brown spots. Alternatively, bake at 400°F (200°C) for 8-10 minutes until hot and melted.

6. Garnish and Serve: Immediately after removing from the oven, garnish with an extra sprinkle of chopped parsley and a pinch of red pepper flakes for color and a bit of heat. Serve immediately while hot and gooey!

Tips for Success:

• Bagel Choice: Plain, everything, garlic, or asiago bagels work best as they complement the savory flavors of the spread.

• Avoid Sogginess: Draining the spinach and artichokes is the most important step to prevent a watery spread.

• Make-Ahead: You can prepare the spread mixture up to 3 days in advance. Keep it stored in an airtight container in the refrigerator. Let it sit at room temperature for 15-20 minutes before spreading to make it easier.

• Add Protein: For a more filling meal, add a layer of thinly sliced ham, turkey, or cooked bacon on the bagel before adding the spinach-artichoke spread.

• Extra Flavor: A teaspoon of lemon zest or a squeeze of lemon juice can brighten up the flavors beautifully.

Serving Suggestions:

• As a Meal: Serve with a side salad or a bowl of tomato soup for a complete and comforting lunch.

• As an Appetizer: For a party, use mini bagels or slice a full-sized bagel into quarters to create delicious, bite-sized party snacks.

• For a Crowd: Keep a tray of assembled bagels warm in a low oven for a brunch buffet.

Enjoy your delicious, cheesy, and perfectly savory creation