This Cheesy Spinach-Artichoke Bagels recipe is a delightful twist on your regular bagel routine. The combination of softened cream cheese, finely chopped artichoke hearts, and fresh spinach creates a creamy, flavorful topping that is both satisfying and easy to prepare. Shredded mozzarella and Parmesan add a gooey, cheesy layer that melts perfectly in the oven, while a hint of garlic, parsley, and red pepper flakes elevate the taste to a whole new level. Whether you're looking for a quick breakfast, brunch, or even a light dinner, these bagels are sure to please. Garnish with extra parsley and red pepper flakes for a touch of color and spice, and serve warm for the best experience.
Looking for a quick and cheesy treat that’s perfect for any meal? These Cheesy Spinach-Artichoke Bagels are exactly what you need. Let’s dive into the ingredients that make this recipe a crowd-pleaser.
INGREDIENTS
- Cream Cheese (8 oz.): Make sure it’s softened to blend smoothly with the other ingredients.
- Artichoke Hearts (1/2 cup, finely chopped): Adds a tender, slightly tangy flavor to the mix.
- Spinach (1/2 cup, finely chopped): Fresh spinach brings a mild, earthy taste and a vibrant color to the topping.
- Shredded Mozzarella (1 cup, divided): This cheese melts beautifully, giving the bagels a gooey, irresistible finish.
- Parmesan (1/2 cup, freshly grated): Adds a sharp, savory note that complements the creaminess.
- Garlic (1 clove, minced): Fresh garlic gives the topping a fragrant, flavorful kick.
- Parsley (1 Tbsp., chopped, plus more for garnish): Enhances the freshness and adds a pop of color.
- Crushed Red Pepper Flakes (1/2 tsp., plus more for garnish): Brings a bit of heat to balance the richness.
- Kosher Salt: Season to taste for the perfect flavor balance.
- Freshly Ground Black Pepper: A dash of pepper adds a subtle spiciness to the topping.
- Bagels (2, halved): Choose your favorite type of bagels; they’ll serve as the perfect base for this delicious topping.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C) and line a medium-sized baking sheet with parchment paper. This will prevent the bagels from sticking and make cleanup easier.
- Step 2:
- In a large mixing bowl, combine the softened cream cheese, finely chopped artichoke hearts, chopped spinach, 2/3 cup of the shredded mozzarella, freshly grated Parmesan, minced garlic, chopped parsley, and crushed red pepper flakes. Season the mixture with kosher salt and freshly ground black pepper to taste. Stir everything together until well combined and evenly mixed.
- Step 3:
- Place the halved bagels, cut side up, on the prepared baking sheet. Spread a generous amount of the spinach and artichoke mixture onto each bagel half, ensuring that the topping is evenly distributed.
- Step 4:
- Sprinkle the remaining shredded mozzarella over the top of each bagel half. This extra layer of cheese will create a melty, golden-brown finish once baked.
- Step 5:
- Bake the bagels in the preheated oven for 10 to 12 minutes, or until the bagels are warmed through and the cheese is bubbly and melted. For an extra touch of crispiness, you can broil the bagels for an additional 1 to 2 minutes, keeping a close eye on them to prevent burning.
- Step 6:
- Once baked, remove the bagels from the oven and garnish them with additional chopped parsley and crushed red pepper flakes for a burst of color and flavor. Serve the bagels warm, and enjoy the creamy, cheesy goodness.
Serving and Storage Tips
- Serve these Cheesy Spinach-Artichoke Bagels warm, right out of the oven, for the best texture and flavor.
- Pair them with a light salad or a bowl of soup for a complete meal, or enjoy them as a standalone snack.
- If you have leftovers, store them in an airtight container in the refrigerator for up to two days.
- To reheat, place the bagels in a preheated 350°F (175°C) oven for about 5-7 minutes until warmed through and the cheese is melted again.
Helpful Notes
- For a different flavor profile, try substituting the mozzarella with cheddar or gouda.
- If you prefer a milder taste, reduce the amount of red pepper flakes, or omit them entirely.
- Consider using whole wheat or multigrain bagels for a healthier twist on this recipe.
Tips from Well-Known Chefs
- Chef Alex Guarnaschelli: "Always use freshly grated Parmesan for the best flavor. Pre-grated cheese often lacks the depth of flavor that freshly grated provides."
- Chef Ina Garten: "If you're short on time, you can prepare the spinach-artichoke mixture ahead of time and store it in the fridge until you're ready to use it."
- Chef Bobby Flay: "Try adding a pinch of smoked paprika to the topping for a subtle, smoky flavor that pairs beautifully with the artichokes."