Cheesy Spinach‑Artichoke Bagels

There’s nothing like biting into a warm, cheesy bagel loaded with creamy spinach and tangy artichokes. It instantly brings me back to lazy Sunday mornings in my kitchen here in Austin — sunlight trickling through the window, old soul music humming in the background, and Chili (my chaos cat) sniffing around for a taste.

This dish was born during one of those “what-do-I-do-with-leftover-dip?” moments. I had a batch of spinach-artichoke dip from a game night, and I thought, what if I stuffed this into a bagel? And boom — a brunch legend was born. It’s cheesy, savory, and hits all the comfort notes while still feeling kinda fancy.

What I love most is how fast it comes together. These bagels are perfect when you want to impress without stressing. Whether you’re hosting brunch, meal-prepping something fun, or just craving a handheld hug, this one’s for you.

Short Description

Soft bagels filled with a warm spinach-artichoke dip and melty cheese, baked until bubbly and golden — perfect for brunch or anytime comfort food cravings.

Ingredients You’ll Need

Bagels

• 4 plain or everything bagels, halved
• 1 tbsp olive oil (optional, for brushing tops)

Creamy Filling

• 4 oz cream cheese, softened
• ½ cup sour cream
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan
• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)

Veggies & Seasoning

• 1 cup fresh spinach, chopped (or ½ cup thawed frozen spinach, well-drained)
• ½ cup canned artichoke hearts, chopped
• ½ tsp salt
• ¼ tsp black pepper
• Pinch of red pepper flakes (optional)

Optional Toppings

• Extra mozzarella for the top
• Everything bagel seasoning, sesame, or poppy seeds

Tools Needed

• Medium mixing bowl
• Wooden spoon or rubber spatula
• Sharp knife and cutting board
• Baking sheet
• Parchment paper or silicone baking mat
• Oven mitts
• Spoon or small spatula for spreading the filling
• Optional: pastry brush (for brushing olive oil)

Step-by-Step Cooking Instructions

Step 1: Make the filling
In a bowl, mix together cream cheese, sour cream, garlic, salt, and pepper until smooth. Add the spinach, artichoke hearts, mozzarella, Parmesan, and red pepper flakes. Stir until everything’s combined and creamy.

Step 2: Prep the bagels
Slice each bagel in half and lay the bottoms face-up. Spread about 2 to 3 tablespoons of the filling onto each bottom half. Add extra mozzarella on top if you want a cheesier finish.

Step 3: Bake the bagels
Preheat your oven to 375°F (190°C). Place the bagels on a baking sheet lined with parchment paper and bake for 12 to 15 minutes, until the cheese is bubbling and golden.

Step 4: Serve and enjoy
Let the bagels cool for about 2 minutes. Brush the tops with a little olive oil and sprinkle on any toppings you like. Serve them warm.

Mistakes to Avoid & Solutions

Bagels falling apart: Press both halves gently together before baking to help seal the filling.

Filling too wet: Make sure spinach and artichokes are well-drained before mixing.

Burnt cheese: Lower your oven rack or add the top layer of cheese halfway through baking.

Dry filling: Stir in a teaspoon of milk or sour cream to loosen it up.

Chewy, tough bagels: Use fresh bagels or slightly warm them before stuffing.

Serving Suggestions & Pairings

These bagels are warm, cheesy, and smell absolutely dreamy straight out of the oven. The creamy filling melts perfectly into the soft bread, and every bite is cozy and craveable.

Serve them with:

• A fresh green salad with lemon vinaigrette
• Tomato basil soup (yes, dip them!)
• Pickled veggies or olives for a tangy side
• Roasted red peppers or sliced avocado

Variations and Customizations

Spinach & Sundried Tomato: Swap artichokes for ½ cup chopped sundried tomatoes. Add fresh basil for extra brightness.

Cheesy Mediterranean: Mix in ¼ cup crumbled feta and ½ tsp dried oregano for a tangy twist.

Vegan Option: Use vegan cream cheese and mozzarella, plus ¼ cup mashed white beans to thicken.

Spice Lover’s Version: Add 1 tsp sriracha into the filling and top with sliced jalapeños before baking.

Nutrition Information (per serving, estimate)

• Calories: ~360
• Protein: 14g
• Carbs: 38g
• Fat: 18g

Frequently Asked Questions (FAQs)

1. Can I use frozen spinach?
Yes — just thaw it and squeeze out all the extra water before adding it to the filling.

2. Can I use Greek yogurt instead of sour cream?
Absolutely. Greek yogurt works great and adds extra tang.

3. Can I make these ahead of time?
You can prep the filling a day in advance. Store it in the fridge and bring to room temp before stuffing.

4. Can I freeze the stuffed bagels?
Yes! Bake them first, let them cool completely, then freeze in an airtight container. Reheat at 350°F for 10 to 12 minutes.

5. What if I need gluten-free bagels?
No problem — just use your favorite gluten-free bagels. Adjust the baking time if they’re thicker than usual.

Final Thoughts

This recipe is pure comfort in bagel form. I love that it’s low-effort but high-reward — creamy, cheesy, and loaded with flavor. Whether it’s for brunch with friends, a quick bite before your day starts, or something special to meal prep for the week, these bagels have your back.

Cooking these always centers me. It’s not flashy, but it’s full of soul. If you give them a try, tag me or drop a comment — I’d love to see your twist on it!