Cheesy Spinach-Artichoke Bagels (Print Version)
Toasted bagels smothered with a savory spinach-artichoke cheese blend, melted to perfection.
# Ingredients:
→ Filling
01 -
8 ounces cream cheese, softened
02 -
1/2 cup finely chopped artichoke hearts
03 -
1/2 cup finely chopped spinach
04 -
2/3 cup shredded mozzarella cheese
05 -
1/2 cup freshly grated Parmesan cheese
06 -
1 garlic clove, minced
07 -
1 tablespoon chopped fresh parsley
08 -
1/2 teaspoon crushed red pepper flakes
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
→ Assembly and Finishing
11 -
2 bagels, halved
12 -
1/3 cup shredded mozzarella cheese
13 -
Additional chopped fresh parsley, for garnish
14 -
Additional crushed red pepper flakes, for garnish
# Steps:
01 -
Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
02 -
In a large bowl, combine the softened cream cheese, chopped artichoke hearts, spinach, 2/3 cup of the shredded mozzarella, Parmesan, minced garlic, parsley, and crushed red pepper flakes. Season generously with kosher salt and freshly ground black pepper, then stir until well mixed.
03 -
Arrange the bagel halves cut side up on the prepared baking sheet. Evenly spread each half with the spinach-artichoke mixture. Top with the reserved 1/3 cup shredded mozzarella.
04 -
Bake for 10 to 12 minutes or until the bagels are heated through and the cheese has fully melted. For a golden top, broil for 1 to 2 minutes if desired.
05 -
Garnish the bagels with additional chopped parsley and a sprinkle of crushed red pepper flakes. Serve immediately.
# Notes:
01 -
Allow the cream cheese to come to room temperature for easier mixing and a smoother filling texture.