Cheesy Spinach-Artichoke Bagels are a savory and satisfying twist on your favorite party dip, transformed into a warm, cheesy, and indulgent open-faced bagel snack. Combining the creamy richness of cream cheese with the classic flavors of spinach, artichoke, and melted mozzarella, this dish is perfect for brunch, a hearty snack, or a quick meatless lunch.

Why You’ll Love This Recipe

This recipe takes the beloved spinach-artichoke dip and elevates it into a filling and flavorful meal. With minimal prep and simple ingredients, it delivers restaurant-quality flavor at home. Whether you’re feeding guests or looking for a new spin on bagels, this is a dish that is both elegant and comforting. Plus, it’s highly customizable and can be made ahead for added convenience.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

8 oz cream cheese, softened
1/2 cup finely chopped artichoke hearts
1/2 cup finely chopped spinach
1 cup shredded mozzarella, divided
1/2 cup freshly grated Parmesan
1 garlic clove, minced
1 tablespoon chopped parsley, plus more for garnish
1/2 teaspoon crushed red pepper flakes, plus more for garnish
Kosher salt
Freshly ground black pepper
2 bagels, halved

directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the filling: In a large bowl, combine cream cheese, chopped artichoke hearts, chopped spinach, 2/3 cup mozzarella, Parmesan, garlic, parsley, and crushed red pepper flakes. Season with salt and freshly ground black pepper to taste. Mix until well combined.
Assemble the bagels: Place bagel halves cut-side up on the prepared baking sheet. Spread each half with an even layer of the spinach-artichoke mixture.
Top with cheese: Sprinkle the remaining mozzarella on top of the filled bagels.
Bake: Place the tray in the oven and bake for 10 to 12 minutes, or until the bagels are heated through and the cheese is melted and bubbly.
Broil (optional): For a more golden, slightly crisp top, broil for 1–2 minutes, watching carefully to avoid burning.
Garnish and serve: Remove from the oven and garnish with additional parsley and red pepper flakes before serving.

Servings and timing

Servings: 4 bagel halves
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Calories: Approximately 250–300 kcal per bagel half (depending on toppings and bagel size)

Variations

Add protein: Include chopped cooked bacon or shredded rotisserie chicken for a more filling version.
Use different cheeses: Swap mozzarella for provolone or fontina, or add a touch of goat cheese for extra creaminess.
Try flavored bagels: Use everything, garlic, or whole wheat bagels for added flavor.
Make it spicy: Increase the amount of red pepper flakes or add diced jalapeños for extra heat.
Low-carb version: Serve the topping on roasted portobello mushrooms or baked eggplant rounds instead of bagels.

storage/reheating

Store any leftover bagel halves in an airtight container in the refrigerator for up to 2 days.
To reheat, place in a preheated 350°F (175°C) oven for 5–7 minutes until warmed through. Avoid microwaving, as it may result in a soggy texture.

FAQs

Can I use frozen spinach instead of fresh?

Yes. Thaw and squeeze out all excess water before mixing to prevent sogginess.

What kind of artichokes should I use?

Canned or jarred artichoke hearts (in water or brine) are ideal. Avoid marinated artichokes, as their flavor can overpower the dish.

Can I make these ahead of time?

Yes. Assemble the bagels and refrigerate them. Bake just before serving for best results.

Are these good for brunch?

Absolutely. They’re a flavorful and visually appealing option for any brunch spread.

Can I make this vegetarian?

The recipe is already vegetarian-friendly as written.

What can I use instead of bagels?

Try English muffins, crusty bread slices, or mini naan rounds for a different base.

How do I prevent the bagels from getting too soft?

Don’t overload with filling and consider toasting the bagel halves slightly before adding the topping.

Can I freeze them?

It’s not recommended, as the cream cheese and vegetable mixture may not thaw well. However, you can freeze the filling separately and assemble fresh.

Can I use low-fat cream cheese?

Yes, though the texture may be slightly less rich. Full-fat is preferred for best flavor and creaminess.

What side dishes go well with these?

Serve with a simple green salad, roasted vegetables, or a bowl of soup for a complete meal.

Conclusion

Cheesy Spinach-Artichoke Bagels are a quick and irresistible way to enjoy the flavors of a classic dip in a more substantial form. With creamy cheese, tender veggies, and perfectly toasted bagels, this dish is a guaranteed favorite for breakfast, lunch, or entertaining. Make it your own with easy add-ins and enjoy a flavorful twist on your typical bagel spread.