Spinach Artichoke Bagel Melts With Mozzarella

Quick Recipe Version (TL;DR)

• Yield: 4 servings (1 bagel half each)
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes

Quick Ingredients

• 2 plain bagels, split (4 halves)
• 4 oz (115 g) cream cheese, softened
• 1/4 cup (60 g) sour cream or Greek yogurt
• 2 tbsp mayonnaise
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 3/4 cup marinated artichoke hearts, drained and finely chopped
• 1 clove garlic, minced (or 1/4 tsp garlic powder)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tsp olive oil or softened butter
• Salt, black pepper, red pepper flakes, lemon juice (to taste)
• Chopped fresh parsley or chives for garnish (optional)

Do This

• 1. Heat broiler on high (about 500°F / 260°C). Line a baking sheet with foil and lightly oil it.
• 2. In a bowl, mix cream cheese, sour cream, mayonnaise, garlic, Parmesan, salt, pepper, red pepper flakes, and lemon juice until smooth.
• 3. Fold in well-drained spinach and chopped artichoke hearts until evenly combined.
• 4. Brush cut sides of bagels with olive oil or butter. Broil cut-side up for 2–3 minutes until lightly toasted.
• 5. Spread a thick layer of spinach–artichoke mixture on each bagel half. Top generously with mozzarella.
• 6. Broil 3–5 minutes, watching closely, until cheese is melted, bubbly, and golden in spots.
• 7. Let rest 2–3 minutes, garnish with herbs if using, then serve warm.

---

Why You’ll Love This Recipe

• All the cozy flavors of classic spinach–artichoke dip transformed into a satisfying, cheesy bagel melt.
• Uses simple supermarket ingredients and comes together in under 25 minutes.
• Perfect for brunch, an easy lunch, or a fun appetizer everyone can customize.
• Great make-ahead filling: prep the spread once and enjoy melty bagels all week.

Grocery List

• Produce: Frozen chopped spinach, marinated artichoke hearts, garlic, lemon (optional), fresh parsley or chives (optional).
• Dairy: Cream cheese, sour cream or Greek yogurt, mayonnaise, grated Parmesan, shredded mozzarella, butter (optional).
• Pantry: Plain bagels, olive oil, kosher salt, black pepper, crushed red pepper flakes (optional).

Full Ingredients

For the Creamy Spinach–Artichoke Spread

• 4 oz (115 g) cream cheese, softened to room temperature
• 1/4 cup (60 g) sour cream or plain Greek yogurt
• 2 tbsp mayonnaise
• 1 cup frozen chopped spinach, thawed and squeezed very dry
• 3/4 cup (about 120 g) marinated artichoke hearts, drained and finely chopped
• 1 small garlic clove, minced (or 1/4 tsp garlic powder)
• 1/2 cup (50 g) finely grated Parmesan cheese
• 1/4 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes, optional for gentle heat
• 1 tsp freshly squeezed lemon juice, optional for brightness

For Assembling the Bagel Melts

• 2 plain bagels, split in half (4 halves total)
• 2 tsp olive oil or softened butter, for brushing
• 1 cup (about 100 g) shredded low-moisture mozzarella cheese
• 1 tbsp finely chopped fresh parsley or chives, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the broiler and prepare your pan

Set your oven to broil on high (about 500°F / 260°C), with the rack positioned in the upper third of the oven, roughly 5–6 inches from the heating element. Give it a few minutes to fully preheat while you prepare the spread.

Line a rimmed baking sheet with aluminum foil for easy cleanup. Lightly grease the foil with a little olive oil or butter so the bagels do not stick and the bottoms toast nicely.

Step 2: Make the creamy spinach–artichoke base

In a medium mixing bowl, add the softened cream cheese, sour cream (or Greek yogurt), mayonnaise, minced garlic, grated Parmesan, salt, black pepper, crushed red pepper flakes (if using), and lemon juice. Use a spoon, spatula, or hand mixer to beat everything together until the mixture is smooth, creamy, and well combined.

Take a moment to taste the mixture. Adjust seasoning as needed with a pinch more salt, pepper, or lemon juice to suit your taste. This creamy base should be flavorful on its own, since it will be spread over plain bagels.

Step 3: Add the spinach and artichokes

Make sure the spinach is very well drained. After thawing, squeeze it in your hands or in a clean kitchen towel over the sink until almost no liquid drips out. Excess moisture can make the topping watery and prevent the cheese from browning nicely.

Stir the spinach and the finely chopped artichoke hearts into the cream cheese mixture. Fold gently but thoroughly until the vegetables are evenly distributed and every bite will have plenty of spinach and artichoke. Set the bowl aside while you prep the bagels.

Step 4: Toast the bagels for a sturdy base

Place the bagel halves cut-side up on the prepared baking sheet. Lightly brush the cut surface of each bagel half with olive oil or softened butter. This helps them toast, adds flavor, and creates a barrier so the spread does not soak in too much.

Slide the pan under the preheated broiler and toast for 2–3 minutes, just until the edges are lightly golden and the surface feels a bit crisp. Watch closely: bagels can go from perfect to burnt quickly under the broiler. Remove the tray from the oven.

Step 5: Top with spinach–artichoke mixture and mozzarella

Divide the spinach–artichoke mixture evenly among the four toasted bagel halves. Spread it generously all the way to the edges, aiming for a layer about 1/4–1/3 inch thick. A generous topping gives that classic, creamy dip texture in every bite.

Sprinkle the shredded mozzarella evenly over the top of each bagel half, covering the spinach–artichoke layer. Try not to mound it too heavily in the center; an even layer will melt and brown more uniformly.

Step 6: Broil until melty, bubbly, and golden

Return the loaded bagel halves to the oven and broil on high for 3–5 minutes, until the cheese is fully melted, bubbling, and has golden-brown spots. Rotate the pan halfway through broiling if your oven has hot spots, to ensure even browning.

Stay near the oven and keep a close eye on them; broilers vary in intensity and the cheese can brown quickly. When done, carefully remove the tray and let the bagels sit for 2–3 minutes to cool slightly and allow the topping to set.

Step 7: Garnish, slice, and serve

Transfer the bagel melts to plates or a serving board. If you like, sprinkle with chopped fresh parsley or chives for a pop of color and freshness. For easier sharing or appetizer portions, cut each bagel half into halves or quarters with a sharp knife.

Serve warm while the cheese is still gooey and stretchy. These are delicious on their own, or alongside a simple green salad, tomato soup, or fresh fruit for a complete meal.

Pro Tips

• Dry your spinach thoroughly: This is the number one key to a thick, luscious spread that does not weep moisture under the broiler.
• Soften the cream cheese fully: Room-temperature cream cheese mixes much more smoothly, giving you a velvety texture without lumps.
• Pre-toast the bagels: That quick initial toasting step keeps the bagels from getting soggy under the creamy topping and adds great texture.
• Watch the broiler like a hawk: Every broiler is different; start checking at 3 minutes and do not walk away.
• Adjust to your taste: Add more garlic, a pinch of extra red pepper flakes, or a little extra lemon if you prefer a bolder flavor.

Variations

• Everything or whole wheat bagels: Swap the plain bagels for everything bagels for extra seasoning, or whole wheat for a heartier, nuttier base.
• Protein boost: Add cooked, crumbled bacon, diced cooked chicken, or chopped ham on top of the spread before adding mozzarella.
• Spicy version: Stir finely chopped pickled jalapeños into the spread and finish the melts with a drizzle of hot sauce after broiling.

Storage & Make-Ahead

Prepare the spinach–artichoke spread up to 3 days ahead and store it in an airtight container in the refrigerator. Give it a quick stir before using. You can also assemble the bagels (with spread and cheese) up to 1 day in advance, arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate. When ready to serve, remove the plastic, let them sit at room temperature for about 10 minutes, then broil as directed, adding 1–2 extra minutes if needed.

Leftover cooked bagel melts can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven or toaster oven for 8–10 minutes, until heated through and the cheese remelts. The texture will not be quite as crisp as fresh, but they are still very tasty.

Nutrition (per serving)

Approximate values per serving (1 bagel half): about 320–360 calories, 17–20 g fat, 30–34 g carbohydrates, 2–3 g fiber, 9–11 g sugar, and 12–15 g protein. Actual values will vary based on the specific brands of bagels, cheeses, and mayonnaise used.