5 Irresistible Cheesy Spinach-Artichoke Bagels You’ll Crave

Spinach-artichoke lovers, gather ’round—because I’ve just found your new obsession: Cheesy Spinach-Artichoke Bagels. Whether you’re deep into your savory snack era or just craving a warm, melty bite with your morning coffee, this recipe checks all the boxes. It’s got everything we love about classic spinach-artichoke dip but smooshed onto a toasty bagel—because carbs are life and I’m not here to argue about it.

I discovered this creation on a rainy Sunday when my kids were restless and my fridge was whispering “just wing it.” Fifteen minutes later, we had crispy, cheesy, veggie-packed bagels that everyone devoured before I could say, “Let me grab a picture for the blog!” Now, it’s a go-to snack, brunch addition, or casual appetizer when friends pop over. Plus, it only takes 25 minutes from start to finish. What’s not to love?

So if you’re a fan of creamy, cheesy, and slightly spicy bites, these bagels are about to become your kitchen’s new MVP.

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Why You’ll Love This Cheesy Spinach-Artichoke Bagels

• Quick and easy: Ready in under 30 minutes!
• Minimal ingredients: No fancy tools or trips to obscure grocery aisles.
• Comfort food vibes: Creamy, cheesy, and a little spicy—like a hug for your taste buds.
• Customizable: Add extra garlic, more heat, or swap in different cheeses.
• Versatile: Perfect for brunch, snacks, or game-day appetizers.

Inspired by the classic Spinach Artichoke Dip from Allrecipes, this recipe takes the same magic to bagel form.

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Ingredients

• 8 oz. cream cheese, softened
• 1/2 cup finely chopped artichoke hearts (canned or jarred, drained well)
• 1/2 cup finely chopped fresh spinach (or thawed and drained frozen spinach)
• 1 cup shredded mozzarella, divided
• 1/2 cup freshly grated Parmesan cheese
• 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, to taste
• Freshly ground black pepper, to taste
• 2 bagels, halved

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Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to make cleanup a breeze.

2. Mix the Good Stuff

In a medium bowl, stir together cream cheese, artichokes, spinach, 1/2 cup mozzarella, Parmesan, garlic, parsley, red pepper flakes, salt, and black pepper. Mix until creamy and cohesive.

3. Prep Those Bagels

Place your bagel halves cut-side up on the prepared baking sheet. Smear each with a thick, glorious layer of the spinach-artichoke mixture.

4. Make It Cheesy

Top each bagel half with the remaining mozzarella. This is your golden-bubbly insurance policy.

5. Bake to Perfection

Bake for 12-15 minutes, or until the cheese is melty and golden. Don’t wander too far—the last couple of minutes are key!

6. Garnish & Serve

Sprinkle with extra parsley and crushed red pepper flakes. Serve warm and bask in the compliments.

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Melania’s Tips for Perfect Cheesy Spinach-Artichoke Bagels

• Drain that spinach: Nobody wants a soggy bagel! Press thawed frozen spinach between paper towels until dry.
• Mix cheeses: Add a bit of fontina or sharp cheddar for a deeper flavor.
• Add protein: Crumbled bacon or diced rotisserie chicken would be fantastic stirred in.
• Season boldly: Taste the mixture before spreading it on the bagels—more garlic or salt might be just what it needs.

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Bake It With the Littles

This is a kid-approved recipe that doubles as a fun kitchen activity. Let them:

• Spread the cheesy mixture (they love anything messy).
• Sprinkle mozzarella on top.
• Customize their own bagel halves with extras like mini pepperonis or different veggies.

Plus, baking together is a stealthy way to get greens into picky eaters—shhh, they’ll never know!

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Meal-Prep Magic

Want to get ahead of the game? Here’s how:

• Prep the mixture in advance: Store it in an airtight container in the fridge for up to 3 days.
• Pre-assemble the bagels: Then refrigerate until ready to bake. Great for hosting brunch!
• Freeze assembled bagels: Freeze unbaked bagels on a sheet pan, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.

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Healthier Swaps Without Losing the Magic

If you’re watching calories or just trying to balance indulgence:

• Use light cream cheese or a blend of Greek yogurt and cream cheese.
• Swap some mozzarella with part-skim cheese.
• Go for whole wheat bagels for extra fiber.
• Skip or reduce the Parmesan for lower sodium.

Trust me, you’ll still get that creamy-cheesy satisfaction.

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Leftover Remix

Extra bagels? No problem! Here’s how to reinvent them:

• Spinach-Artichoke Croutons: Cube and bake them till crispy. Perfect for soups or salads!
• Savory Breakfast Sandwich: Add a fried egg on top of a reheated bagel half—instant gourmet brunch.
• Mini Pizzas: Add a dollop of marinara before reheating for an Italian twist.

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Gift It Like a Pro

Bringing brunch to a friend? Assemble and bake these, then wrap them up in parchment and tie with twine for a rustic, cozy presentation. They’re perfect for new moms, busy neighbors, or anyone who needs a cheesy pick-me-up.

Pair them with a small jar of homemade jam or infused honey for that extra mile touch. Thoughtful AND delicious.

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FAQs

Can I use frozen spinach?
Yes! Just thaw it thoroughly and press out all excess water before mixing.

What bagels work best?
Plain, everything, or whole wheat bagels work well. Avoid flavored ones like blueberry (unless you’re into that… I won’t judge).

Can I make these vegan?
Definitely. Use vegan cream cheese, dairy-free mozzarella, and nutritional yeast instead of Parmesan.

How long do leftovers last?
Store in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture.

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Final Thought

If you’re looking for a snack or brunch idea that wows without the hassle, these Cheesy Spinach-Artichoke Bagels are the way to go. Creamy, cheesy, and loaded with greens—who said indulgence can’t have a hint of health? Whether you’re cooking with the kids, prepping for a party, or just treating yourself, this recipe delivers every time.

And if you loved this, don’t miss my Spinach Artichoke Pull-Apart Bread—it’s the same cheesy goodness in bread form! Or explore savory breakfast bakes for more morning magic

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