🥯 Cheesy Spinach-Artichoke Bagels Recipe
Ingredients:
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4 bagels (halved)
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1 cup fresh spinach (chopped)
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1 can (14 oz) artichoke hearts, drained & chopped
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4 oz cream cheese (softened)
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½ cup sour cream (or Greek yogurt)
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1 cup mozzarella cheese (shredded)
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½ cup Parmesan cheese (grated)
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2 cloves garlic (minced)
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½ tsp onion powder
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½ tsp red pepper flakes (optional)
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Salt & black pepper to taste
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Olive oil spray or drizzle
Instructions:
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a pan, sauté spinach with a drizzle of olive oil until wilted. Remove excess water.
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In a bowl, mix together cream cheese, sour cream, garlic, onion powder, mozzarella, Parmesan, spinach, and artichokes. Season with salt, pepper, and red pepper flakes.
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Spread the mixture evenly over the cut side of each bagel half.
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Place bagels on the baking sheet and bake for 12–15 minutes, until cheese is melted and golden.
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Serve warm and cheesy!
❓ Q\A
Q1: Can I make this recipe ahead of time?
👉 Yes! You can prepare the spinach-artichoke mixture up to 2 days ahead, refrigerate it, and spread it on bagels before baking.
Q2: What kind of bagels work best?
👉 Plain, everything, or garlic bagels taste great. Whole wheat works if you want a healthier option.
Q3: Can I use frozen spinach?
👉 Yes. Just thaw, squeeze out excess water, and use the same amount as fresh spinach.
Q4: What cheese can I substitute for mozzarella?
👉 Provolone, Monterey Jack, or even cheddar will give a nice cheesy pull.
Q5: How do I store leftovers?
👉 Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture.
Q6: Can I make this recipe lighter?
👉 Yes! Use Greek yogurt instead of sour cream, light cream cheese, and whole-grain bagels.
Q7: Is this freezer-friendly?
👉 Yes. Assemble, wrap tightly, and freeze. Bake from frozen at 375°F for about 20–22 minutes.