If you’re a fan of the classic spinach and artichoke dip, this Spinach and Artichoke Bagel Melt recipe is for you! It’s an elevated version of a comfort food classic, marrying the creamy goodness of spinach and artichoke dip with the satisfying crunch of a toasted bagel. These savory bagel melts are perfect for breakfast, brunch, or even a light dinner. The combination of melted mozzarella, tangy Parmesan, and creamy spinach-artichoke filling creates an explosion of flavors that will leave you craving more. Easy to make and incredibly delicious, this recipe is an ideal option for when you want to whip up something quick but impressive. Serve it with a side salad or as a standalone dish – either way, it’s sure to become a favorite in your meal rotation!

Full Recipe:

Ingredients

8 oz (1 cup) cream cheese, softened
1 cup chopped spinach (fresh or thawed frozen, well-drained)

1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
1 can (14 oz) artichoke hearts, drained and chopped

2 cloves garlic, minced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon red bell pepper chili flakes, plus more for garnish

Salt and pepper, to taste
4 bagels, halved

Step-by-Step Instructions

Step 1: Prepare the Spinach and Artichoke Mixture

In a large mixing bowl, combine the softened cream cheese with the chopped spinach, ensuring the spinach is well-drained to avoid excess moisture.

Add in the grated Parmesan cheese, half of the shredded mozzarella (½ cup), and the chopped artichoke hearts. Stir the mixture until all ingredients are well incorporated.
Stir in the minced garlic, chopped parsley, red bell pepper chili flakes, salt, and pepper. Adjust the seasoning according to your taste preferences.

Step 2: Prepare the Bagels

Preheat your oven to 375°F (190°C).

Slice the bagels in half and place them on a baking sheet, cut side up.
Lightly toast the bagels in the oven for about 5 minutes, just until they start to get a slight crisp. This step helps to prevent the bagel from becoming soggy once the topping is added.

Step 3: Assemble the Bagel Melts

Once the bagels are slightly toasted, spread an even layer of the spinach and artichoke mixture over the top of each bagel half.

Sprinkle the remaining ½ cup of shredded mozzarella cheese on top of each bagel.

Step 4: Bake the Bagels

Place the prepared bagels back in the oven and bake for 10-12 minutes, or until the cheese is fully melted and bubbly.
If you want an extra golden and crispy top, switch the oven to broil for the last 1-2 minutes, keeping a close eye on them to prevent burning.

Step 5: Garnish and Serve

Remove the bagel melts from the oven and garnish with chopped fresh parsley and a sprinkle of red bell pepper chili flakes for an added kick.
Serve the bagel melts hot, and enjoy this cheesy, flavorful delight immediately.

Cooking Tips

Drain the Spinach Well: If using frozen spinach, make sure to squeeze out as much water as possible. Excess water can make the topping too runny and may result in soggy bagels.

Use Fresh or Canned Artichokes: If you prefer a fresher flavor, substitute canned artichokes with fresh ones, but remember to cook them until tender before chopping.
Add More Flavor: For an extra kick, you can add finely chopped jalapeños or even a little bit of crumbled bacon to the topping mix.
Make It Vegetarian: This recipe is naturally vegetarian, but if you want to make it vegan, swap the cream cheese, mozzarella, and Parmesan with plant-based alternatives.

Switch Up the Bread: Don’t have bagels? No problem! You can use English muffins, slices of sourdough bread, or even pita bread for a similar effect.

Storage

Refrigeration: If you have leftover bagel melts, store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven or toaster oven for the best results.
Freezing: You can prepare the spinach and artichoke topping ahead of time and freeze it in a sealed container for up to 3 months. Simply thaw the mixture overnight in the fridge before using.

Nutritional Facts (Per Serving)

Calories: 400 kcal
Carbohydrates: 42g
Protein: 18g

Fat: 20g
Saturated Fat: 9g
Cholesterol: 70mg

Fiber: 3g
Sugar: 4g
Sodium: 650mg

Vitamin A: 1600IU
Vitamin C: 10mg
Calcium: 300mg

Iron: 3mg

This meal is rich in calcium and protein thanks to the cheese and spinach. It provides a balanced mix of carbohydrates, fats, and protein, making it a good choice for a satisfying meal.

FAQs

Can I make these bagel melts gluten-free?
- Yes! Just substitute the bagels with your favorite gluten-free bagel or bread to make this recipe gluten-free.
Can I use other types of cheese?
- Absolutely! While mozzarella and Parmesan create a lovely texture and flavor, you can experiment with other cheeses like cheddar, Gruyère, or feta for different tastes.
Can I prepare the topping in advance?
- Yes, the spinach and artichoke mixture can be made up to 2 days ahead of time and stored in the fridge. Just assemble and bake the bagel melts when you’re ready to serve them.

Are there any other vegetables I can add to the mix?
- You can enhance the nutritional value by adding finely chopped bell peppers, mushrooms, or even zucchini to the spinach and artichoke mixture.
How do I keep the bagels from getting soggy?
- Toast the bagels before adding the topping to prevent sogginess. You can also let the spinach and artichoke mixture sit in a strainer for a few minutes to drain any excess moisture.

Conclusion

Spinach and Artichoke Bagel Melts are a delightful and nutritious twist on your typical bagel toppings. This recipe is a perfect combination of cheesy goodness and healthy vegetables, offering a balanced yet indulgent meal that can be prepared in just a few easy steps. Whether you’re serving it for breakfast, brunch, or dinner, these bagel melts are sure to impress your family and friends. The rich, creamy spinach-artichoke filling melts beautifully into the crunchy bagels, providing a comforting yet healthy dish. Give it a try for your next meal and enjoy the irresistible flavors!

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