Cheesy Spinach Artichoke Bagels with Creamy Topping (Print version)
Crisp bagel halves baked with a creamy spinach artichoke topping, mozzarella, Parmesan, and a golden cheesy finish.
# Ingredients:
For the creamy topping
01 -
6 oz (170 g) full-fat cream cheese, softened
02 -
2 tablespoons sour cream
03 -
1/2 cup (65 g) chopped artichoke hearts, drained and patted dry
04 -
1/2 cup (65 g) chopped cooked spinach, squeezed dry
05 -
3/4 cup (85 g) shredded mozzarella cheese, divided
06 -
1/3 cup (35 g) freshly grated Parmesan cheese
07 -
1 garlic clove, minced
08 -
1 tablespoon chopped fresh parsley, plus more for serving
09 -
1/4 teaspoon crushed red pepper flakes, plus more for serving
10 -
1/4 teaspoon kosher salt
11 -
1/8 teaspoon black pepper
For the bagels
12 -
2 large plain, sesame, or everything bagels, halved
# Instructions:
01 -
Heat the oven to 375°F. Line a baking sheet with parchment paper.
02 -
Place the bagel halves cut side up on the baking sheet. Bake for 3 minutes to lightly dry and crisp the surface.
03 -
In a bowl, stir together the cream cheese, sour cream, artichokes, spinach, 1/2 cup mozzarella, Parmesan, garlic, parsley, red pepper flakes, salt, and pepper until evenly combined.
04 -
Divide the spinach artichoke mixture over the warm bagel halves and spread it to the edges. Sprinkle with the remaining 1/4 cup mozzarella.
05 -
Bake for 10-12 minutes, until the topping is hot and the cheese is melted and bubbling.
06 -
Broil for 1 minute if desired, watching closely, until the tops are lightly golden. Garnish with parsley and a pinch of red pepper flakes before serving.
# Good to know:
01 -
Best served hot, while the bagel edges are crisp and the topping is creamy.
02 -
Squeeze spinach very dry to keep the topping thick.
03 -
The topping can be made up to 2 days ahead.