
This gooey, savory twist on the classic spinach artichoke dip transforms a popular party appetizer into a hearty, handheld meal. The crispy bagel base provides the perfect canvas for this luscious, cheesy topping that bubbles and browns beautifully in the oven.
I first created these loaded bagels when hosting a brunch that needed both vegetarian options and dishes that could be prepped ahead. They were such a hit that they've become my go to solution whenever I need something impressive yet effortless.
Ingredients
- Cream cheese softened to room temperature provides the creamy base that holds everything together
- Mozzarella cheese creates that Instagram worthy cheese pull when melted properly
- Parmesan cheese adds the nutty salty dimension that elevates the flavor profile
- Artichoke hearts offer a tender texture and mild tanginess that balances the richness
- Fresh spinach brings vibrant color and nutrients to this indulgent dish
- Fresh parsley brightens the rich filling with its herbaceous notes
- Garlic clove minced finely infuses the mixture with aromatic depth
- Red pepper flakes provide a gentle heat that cuts through the creaminess
- Bagels preferably plain or everything for the perfect sturdy base that can handle the generous topping
How To Make Cheesy Spinach Artichoke Bagels
- Prepare The Oven:
- Preheat your oven to 175°C and line a baking sheet with parchment paper to prevent sticking and make cleanup easier. The parchment also helps the bagels heat evenly from below.
- Create The Creamy Base:
- In a large mixing bowl combine the softened cream cheese with finely chopped artichoke hearts spinach 65 grams of the mozzarella Parmesan minced garlic fresh parsley and red pepper flakes. The cream cheese must be truly room temperature to blend smoothly with the other ingredients.
- Season Thoughtfully:
- Add kosher salt and freshly ground black pepper to taste. Remember that Parmesan already contributes saltiness so start with less salt than you think you need and adjust after tasting.
- Prepare The Bagels:
- Slice your bagels in half horizontally and arrange them cut side up on the prepared baking sheet leaving some space between each piece to allow for even heat circulation.
- Load The Bagels:
- Generously spread the spinach artichoke mixture onto each bagel half ensuring an even layer that extends all the way to the edges. This creates a perfect bite with every mouthful.
- Add Final Cheese Layer:
- Sprinkle the remaining mozzarella cheese evenly over the tops of the loaded bagels which will create that beautiful golden brown crust when baked.
- Bake To Perfection:
- Transfer the baking sheet to your preheated oven and bake for 10 to 12 minutes until the bagels are heated through and the cheese has melted completely. For an extra golden top briefly broil for 1 to 2 minutes but watch carefully to prevent burning.
- Garnish And Serve:
- Remove from the oven and finish with a sprinkle of additional chopped parsley and red pepper flakes for color and flavor. Serve immediately while hot and gloriously melty.
The artichoke hearts are truly the secret star in this recipe. I discovered their transformative power years ago when making this for my sister who claimed to dislike artichokes. The way they meld with the creamy cheese mixture converted her instantly and she now requests these bagels whenever she visits.
Make Ahead Options
These cheesy bagels can be prepared entirely in advance and refrigerated for up to 24 hours before baking. Simply assemble as directed place on a baking sheet cover with plastic wrap and refrigerate. When ready to serve remove the plastic wrap and bake directly from the refrigerator adding 2 to 3 minutes to the baking time. This makes them perfect for entertaining or busy weeknights when you want something special with minimal effort.
Customize Your Bagels
The basic recipe is wonderfully versatile and welcomes variations based on your preferences. Try substituting kale for spinach for a more robust texture or swap in goat cheese for some of the cream cheese for a tangy twist. Add sun dried tomatoes for sweet intensity or caramelized onions for deeper flavor. Everything bagels provide an extra dimension of flavor with their seeded tops but plain sesame or asiago bagels work beautifully as well.
Serving Suggestions
Serve these loaded bagels with a crisp arugula salad dressed simply with lemon and olive oil to balance the richness. For brunch pair them with fresh fruit and mimosas. As an appetizer cut each bagel quarter into smaller pieces and arrange on a platter with toothpicks for easy grabbing. For a heartier meal serve alongside a bowl of tomato soup for the ultimate comfort food experience.


Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Just make sure to thaw it completely and squeeze out all excess moisture before mixing it into the cheese mixture. This prevents the topping from becoming watery during baking.
- → What type of bagels work best for this dish?
Plain, everything, or sesame bagels complement the flavors nicely, but you can use any variety you prefer. Whole wheat bagels add a nutty flavor, while garlic bagels enhance the savory elements in the topping.
- → Can I prepare these in advance?
Yes! You can prepare the cheese mixture up to 2 days ahead and store it covered in the refrigerator. When ready to serve, simply spread onto bagel halves and bake. You can also assemble the bagels completely and refrigerate for a few hours before baking.
- → How can I make this recipe vegetarian-friendly?
This dish is already vegetarian as written. Just ensure your Parmesan cheese uses vegetarian rennet if strict vegetarian compliance is needed.
- → Can I make this in an air fryer instead of an oven?
Absolutely! Prepare the bagels as directed, then air fry at 175°C for about 5-6 minutes until the cheese is melted and beginning to brown. This method creates an extra crispy texture on the bagel edges.
- → What can I serve alongside these bagels?
These bagels pair wonderfully with a simple green salad, a cup of tomato soup, or fresh fruit for a complete meal. For brunch, serve alongside scrambled eggs or a frittata.