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I've tweaked this recipe through many brunches and found that using spinach-artichoke dip as a bagel spread makes something way tastier than the classic dip alone. When the cream cheese gets all gooey and the bagel edges crisp up, it's magic. Think of it as enjoying your favorite party snack first thing in the morning.
Just the other day, my next-door neighbor caught a whiff through her open window and immediately texted to ask what I was making. That's always a good sign you've got something tasty in the oven.
Key Components
- Cream cheese: needs to be completely soft
- Fresh spinach: brings vibrant color and good-for-you stuff
- Artichoke hearts: add wonderful depth
- Mozzarella: gives those stretchy cheese strands
- Parmesan: offers tangy complexity
- Fresh garlic: kicks up the flavor
- Fresh parsley: adds a clean taste
- Good bagels: form the foundation
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Step-by-Step Process
- Starting Point:
- Get that cream cheese mixture super smooth. The trick is letting your cream cheese sit out until it's completely room temp.
- Combining:
- Cut those artichokes and spinach into tiny bits so every mouthful has everything. Mix until all ingredients are evenly scattered throughout.
- Assembly:
- Load that mixture thickly on your bagel halves. Be generous here, more is definitely better.
- Last Touch:
- That last handful of mozzarella sprinkled on top will turn beautifully golden under the broiler.
Tasty Companions
These topped bagels don't need much else but a hot cup of coffee or tea. For a bigger spread, I'll throw in some crunchy bacon strips and sliced fresh fruit. Sometimes I'll toss a small arugula salad with simple lemon dressing to balance out all that cheesy goodness.
Custom Touches
What's great about these bagels is how easy they are to change up. I sometimes mix in crunchy bacon pieces or chopped sun-dried tomatoes. My heat-loving kid always adds red pepper flakes and sliced jalapeños. In the warmer months, I swap in fresh basil for the parsley. You can even use roasted red peppers or sautéed mushrooms instead of artichokes, just be sure to cook off any extra water first.
Storage Tricks
You can mix up the cream cheese topping a day early and keep it in the fridge. Just let it warm up before spreading. These taste best right out of the oven when the cheese is still gooey and edges are crisp. If you've got leftovers, warm them in a 350°F oven for about 5 minutes instead of using the microwave if you want to keep that crunch.
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What began as using up extra spinach-artichoke dip has now turned into our go-to weekend breakfast. It shows how sometimes the tastiest foods come from putting a twist on old favorites. Whether you're feeding guests or just yourself, these loaded bagels always hit the spot. Give them a minute to cool before digging in
Frequently Asked Questions
- → Can frozen spinach be used?
- Totally, just thaw it and press out the water first.
- → Which bagels are the best pick?
- Go for plain or everything bagels; they pair well with the toppings.
- → Can I prep the topping earlier?
- Sure, make it up to two days ahead and chill it.
- → Can these be frozen?
- The topping is freezable, but the finished bagels are best fresh.
- → Why broil at the end?
- It’s optional, but broiling gives you a golden, bubbly cheesy top.