Cheesy Spinach Artichoke Bagels (Print Version)
Crisp bagel halves baked with creamy spinach-artichoke and cheesy topping for a savory bite.
# Ingredients:
→ Cheese and Dairy
01 -
225 grams cream cheese, softened
02 -
100 grams shredded mozzarella cheese, divided
03 -
50 grams freshly grated Parmesan cheese
→ Vegetables
04 -
65 grams finely chopped artichoke hearts
05 -
65 grams finely chopped spinach
06 -
15 millilitres chopped fresh parsley, plus extra for garnish
→ Aromatics and Seasoning
07 -
1 garlic clove, minced
08 -
2.5 millilitres crushed red pepper flakes, plus extra for garnish
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
→ Base
11 -
2 bagels, halved
# Instructions:
01 -
Preheat oven to 175°C and line a medium baking sheet with parchment paper.
02 -
In a large bowl, combine softened cream cheese, artichoke hearts, spinach, 65 grams mozzarella, Parmesan, garlic, parsley, and red pepper flakes. Season with salt and freshly ground black pepper, then mix until fully incorporated.
03 -
Place bagel halves cut side up on the prepared baking sheet. Spread each with an even layer of the spinach-artichoke cheese mixture. Sprinkle remaining mozzarella on top.
04 -
Transfer to the oven and bake for 10 to 12 minutes, or until bagels are heated through and cheese is thoroughly melted. Broil briefly if additional browning is desired.
05 -
Finish with extra chopped parsley and crushed red pepper flakes before serving.
# Notes:
01 -
For best results, use full-fat cream cheese and freshly shredded cheeses for optimal melting and flavor.