Archive | 7:40 am

Artichoke Spinach Bagels

2 Jan

What you need:

  • Cooking Sheet
  • Parchment Paper
  • Large Bowl
  • Small Bowl
  • Spatula
  • 6 whole Bagels (Your choice flavor, I used Sesame Seed, split)
  • 16 oz. Cream Cheese
  • 1 c. Artichoke Hearts (Marinated work great, finely chopped)
  • 1 c. Fresh Spinach (Finely chopped)
  • 2 c. Mozzarella Cheese (Grated, keep 2/3 c to the side for topping)
  • 1 c. Fresh Parmesan Cheese (Grated or shaved, keep 1/3 cup to the side for topping)
  • 2 cloves of Garlic (Finely Minced)
  • 2 tbsp. Fresh or Dried Parsley
  • 1 tbsp. Fresh or Dried Green Onion
  • 1 tsp. Red Pepper Flakes (Crushed)
  • 1 pinch Salt (to taste)
  • 1 pinch Pepper (to taste)

First, preheat your oven to 350° and line a cooking sheet with parchment paper.

Next, combine all of the ingredients (minus the Bagels, 2/3 c Mozzarella cheese & 1/3 c Parmesan cheese ) in a large bowl with your spatula.

Mix the left over Mozzarella and Parmesan cheese together in a small bowl and put to the side.

Take your split Bagels and place them round side down, cut side up on the baking sheet. Spread each with about a 1/4 inch thick layer of the spread.

Once all the bagels are covered and all the spread has been distributed, sprinkle the remaining cheese evenly on top of each Bagel.

Bake the bagels in the middle of the oven for about 10 to 12 minutes. If you prefer crispier, browner tops or bubblier cheese, set the oven on broil. If broiling, low setting works best and please watch it…they burn easy!