Cheesy Spinach-Artichoke Bagels

Cheesy Spinach-Artichoke Bagels take all the creamy, savory goodness of a classic spinach-artichoke dip and turn it into a warm, toasty, satisfying meal or snack. These open-faced bagels are loaded with cheesy, garlicky flavor and make the perfect savory breakfast, light lunch, or party appetizer. I love how quick and comforting they are with just the right balance of creamy and crispy.

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite things—bagels and spinach-artichoke dip—into one easy, cheesy bite. It’s quick to make, totally satisfying, and works for any time of day. The melted cheese on top gets beautifully bubbly and golden in the oven, and I can customize it based on what I have in the fridge. Whether I’m feeding myself or a crowd, these always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bagels, sliced in half

• Cream cheese, softened

• Mayonnaise or sour cream

• Garlic, minced

• Frozen spinach, thawed and squeezed dry

• Canned or jarred artichoke hearts, chopped

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Salt and black pepper

• Optional: crushed red pepper flakes or fresh herbs for topping

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix together cream cheese, mayonnaise (or sour cream), garlic, chopped artichokes, and spinach until everything is well blended.

3. I stir in half the mozzarella and Parmesan, then season the mixture with salt and pepper to taste.

4. I spread the spinach-artichoke mixture generously over the cut sides of each bagel half.

5. I sprinkle the remaining mozzarella and Parmesan on top of each one.

6. I bake the bagels for 10–12 minutes, or until the cheese is melted and bubbly. For extra golden tops, I broil them for 1–2 minutes at the end.

7. I serve them warm, optionally topped with crushed red pepper flakes or fresh parsley.

Servings and timing

This recipe makes about 6 bagel halves (3 whole bagels) and takes around 25 minutes total from start to finish. It’s great for a quick brunch or afternoon snack.

Variations

Sometimes I use whole-wheat or everything bagels for extra flavor. I’ve also added chopped cooked bacon or rotisserie chicken to the mix for more protein. For a spicier version, I stir in a bit of hot sauce or diced jalapeños. If I want to make it lighter, I use low-fat cream cheese and Greek yogurt instead of mayo.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the oven at 350°F (175°C) for about 8–10 minutes, or until warmed through. They also reheat well in a toaster oven. I avoid the microwave if I want to keep the texture crispy.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I sauté fresh spinach until wilted and squeeze out the moisture before chopping and mixing it in.

Can I make these ahead of time?

Yes, I assemble the bagels ahead and refrigerate them until I’m ready to bake. They’re perfect for meal prep or hosting.

What kind of artichokes should I use?

I use canned or jarred artichoke hearts in water or brine, drained and chopped. I avoid the marinated kind if I don’t want extra oil or herbs.

Can I freeze these?

Yes, I freeze them unbaked and wrapped tightly. When I’m ready, I bake them straight from frozen, adding a few extra minutes to the baking time.

Do I need to toast the bagels first?

I usually don’t, since they crisp up in the oven. But if I want a really crunchy base, I toast them lightly before adding the topping.

Conclusion

Cheesy Spinach-Artichoke Bagels are one of those easy, feel-good recipes I keep coming back to. They’re rich, satisfying, and packed with flavor—and they make the perfect warm, savory bite when I want something fast but still indulgent. Whether I serve them for brunch, game day, or just because, they’re always a hit.