Name: Cheesy Spinach-Artichoke Bagels Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 large bagels, halved (plain, everything, or your favorite kind); 1 cup chopped fresh spinach (or frozen, thawed and drained); 1 cup chopped artichoke hearts (canned or jarred, drained); 1/2 cup cream cheese, softened; 1/2 cup sour cream or Greek yogurt; 1 cup shredded mozzarella or Monterey Jack cheese; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; Salt and pepper, to taste; Optional: red pepper flakes for a little heat

Jump to Recipe· 4.9 from 10 reviews

If you’re searching for a snack that’s cozy, melty, and downright irresistible, look no further than Cheesy Spinach-Artichoke Bagels. Imagine the classic flavors of creamy spinach-artichoke dip, all tucked atop a golden, toasted bagel—every bite is a party for your taste buds. This recipe is comfort food with a fun twist, easy enough for busy mornings yet impressive enough for a special brunch spread. Cheesy Spinach-Artichoke Bagels are here to be your new go-to for savory satisfaction!

Cheesy Spinach-Artichoke Bagels Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cheesy Spinach-Artichoke Bagels is just how a few simple, accessible ingredients can come together to create pure joy. Each component brings something special—creaminess, tang, or that golden cheesy finish. Here’s what you’ll need and why each one matters:

Bagels: Go classic with plain, try everything for extra flavor, or pick your personal favorite—each bagel gives a delicious, chewy base.
Chopped Fresh Spinach: Adds vibrant color and earthy flavor; thawed frozen spinach works just as well when well-drained.
Chopped Artichoke Hearts: Canned or jarred artichokes bring tangy depth and slight sweetness—drain well to avoid sogginess.
Cream Cheese: Softened, this gives the filling its signature creamy texture and rich taste.
Sour Cream or Greek Yogurt: For tang and silkiness; Greek yogurt adds a protein boost if you want it.
Shredded Mozzarella or Monterey Jack Cheese: Melty and mild, these cheeses create that irresistible bubbly topping.
Grated Parmesan Cheese: Just a sprinkle infuses sharp, nutty notes and extra oomph.
Garlic: Minced fresh for a savory kick that perks up the creamy mix.
Salt and Pepper: Essential for balancing and brightening flavors—season to taste!
Red Pepper Flakes (optional): For a playful hint of heat that lingers deliciously.

How to Make Cheesy Spinach-Artichoke Bagels

Step 1: Prep Your Workspace

To get started, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This simple step helps the bagels bake evenly and makes cleanup a breeze. Gathering your ingredients before you start mixing is the secret to a smooth, stress-free kitchen experience—you’ll be assembling like a pro in no time.

Step 2: Make the Cheesy Spinach-Artichoke Bagels Filling

In a medium bowl, combine cream cheese, sour cream or Greek yogurt, shredded cheese, Parmesan, garlic, spinach, and artichokes. The mixture should be well-blended but still a bit chunky—aim for creamy with visible bits of green and artichoke. Season generously with salt and pepper, and if you love a little spice, stir in some red pepper flakes. Watch how this mix comes together into something you’ll want to eat straight off the spoon!

Step 3: Stuff the Bagels

Lay each bagel half, cut side up, on the prepared baking sheet. Now comes the fun part: pile on that lush spinach-artichoke mixture. Don’t skimp—each bagel half deserves a thick, dreamy slather. Use the back of a spoon to spread the filling to the edges so every bite is loaded with flavor.

Step 4: Bake to Golden Perfection

Slide your tray into the oven and bake for 12-15 minutes, until the cheese is bubbly and golden brown. Your kitchen will fill with the inviting aroma of toasted bagels and melting cheese—it’s honestly hard to wait! For an ultra-crispy top, pop the bagels under the broiler for the last minute or two, but keep an eagle eye on them to avoid burning.

Step 5: Serve and Savor

Give the Cheesy Spinach-Artichoke Bagels a minute to cool so you don’t burn your fingers, then serve warm and enjoy! Whether you’re eating them as a hearty snack, a quick lunch, or the star attraction for brunch, you’ll find these are crowd-pleasers every time.

How to Serve Cheesy Spinach-Artichoke Bagels

Garnishes

Top your Cheesy Spinach-Artichoke Bagels with a sprinkle of fresh chopped parsley for color, a dash of extra Parmesan for added flavor, or even a pinch more red pepper flakes if you want a spark of heat. These garnishes not only make your bagels look extra tempting but give a final pop of freshness with each bite.

Side Dishes

Pair your bagels with a crisp green salad tossed in a bright vinaigrette or a simple bowl of tomato soup. For a brunch spread, consider fresh fruit, pickled veggies, or a platter of smoky bacon. Cheesy Spinach-Artichoke Bagels love good company, so mix and match your favorites for a meal everyone will love.

Creative Ways to Present

Turn this dish into bite-sized treats by using mini bagels for easy entertaining. Slice full bagels into wedges for a sharable appetizer, or try building a “bagel board” with these as the centerpiece surrounded by your favorite dips, crudités, and cheeses. These Cheesy Spinach-Artichoke Bagels really do steal the show!

Make Ahead and Storage

Storing Leftovers

If you have any Cheesy Spinach-Artichoke Bagels left (lucky you!), simply let them cool fully, then tuck them into an airtight container. They’ll keep in the fridge for up to three days, ready for a quick snack or light meal.

Freezing

For longer storage, wrap cooled bagel halves individually in foil or plastic wrap, then place them in a freezer bag. They’ll keep beautifully for up to two months. Just grab and reheat whenever a cheesy craving strikes!

Reheating

To bring leftover Cheesy Spinach-Artichoke Bagels back to life, bake them in a preheated 350°F (175°C) oven for 8-10 minutes, or until the cheese is melty again. For extra crisp, finish with a minute under the broiler. If you’re in a rush, a quick zap in the microwave will do—but the oven delivers the best texture.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thaw and squeeze out as much excess moisture as possible from the frozen spinach before mixing it in, so your filling isn’t watery.

What type of bagel works best for Cheesy Spinach-Artichoke Bagels?

Plain or everything bagels are classics, but feel free to get adventurous! Whole wheat, onion, or asiago cheese bagels all make fantastic bases—just pick what you love.

Can I make Cheesy Spinach-Artichoke Bagels ahead of time?

Yes! Prepare and assemble your bagels up to 24 hours in advance, then cover and refrigerate. When you’re ready to serve, bake them straight from the fridge—just add a few extra minutes to the baking time.

Are there any fun mix-in ideas for the filling?

You bet! Try chopped sun-dried tomatoes, crispy bacon bits, or diced roasted red peppers folded into the filling for extra flavor and color. Cheesy Spinach-Artichoke Bagels are endlessly customizable.

What’s the best way to serve these for a brunch party?

Arrange your Cheesy Spinach-Artichoke Bagels on a big platter, garnish artfully, and watch them disappear. Serve with fresh fruit, mimosas, and let guests help themselves—a guaranteed hit!

Final Thoughts

Trust me: once you’ve made Cheesy Spinach-Artichoke Bagels, you’ll want to find every excuse to bake them again. They’re a brilliant blend of comfort food and easy entertaining, and guaranteed to make you—and anyone lucky enough to share—smile at first bite. Give them a try and let them earn a place in your own kitchen rotation!