Cheesy Spinach Artichoke Bagels (Print Version)
# Ingredients:
→ Base
01 -
8 bagels (plain, sesame, or everything bagels)
→ Filling
02 -
1½ cups fresh spinach, chopped
03 -
1 cup canned artichoke hearts, drained and chopped
04 -
8 oz cream cheese, softened
05 -
1 cup shredded mozzarella cheese
06 -
½ cup grated Parmesan cheese
07 -
1 teaspoon garlic powder
08 -
½ teaspoon onion powder
09 -
1 tablespoon olive oil
10 -
Salt and pepper, to taste
11 -
1 tablespoon fresh parsley, chopped (for garnish)
# Instructions:
01 -
Heat the olive oil in a medium skillet over medium heat. Add the chopped spinach and cook for 2-3 minutes, or until wilted. Remove from heat and set aside.
02 -
In a large bowl, combine the sautéed spinach, chopped artichoke hearts, softened cream cheese, shredded mozzarella, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are evenly combined.
03 -
Slice the bagels in half and lightly toast them in a toaster or on a baking sheet in the oven at 350°F for about 5-7 minutes.
04 -
Generously spread the spinach-artichoke mixture over the toasted bagel halves, covering them evenly with a thick layer.
05 -
Arrange the bagel halves on a baking sheet. Bake at 375°F for 12-15 minutes, or until the cheese is melted and bubbly, and the bagels are golden brown.
06 -
Remove the bagels from the oven, sprinkle with fresh chopped parsley, and serve warm.
# Notes:
01 -
Can use any type of bagel - plain, sesame, or everything bagels work well
02 -
Best served immediately while warm and cheese is melted