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After perfecting this recipe during countless brunches, I've found that transforming spinach-artichoke dip into a bagel topping creates something even better than the original. The cream cheese base gets all melty while the bagel edges turn perfectly crispy. It's like having your favorite party dip for breakfast.
Last weekend, my neighbor caught the smell through her window and texted asking for the recipe. That's when you know you've got something good baking.
Essential Ingredients
- Cream cheese: must be properly softened
- Fresh spinach: adds color and nutrients
- Artichoke hearts: bring richness
- Mozzarella: creates perfect cheese pulls
- Parmesan: adds sharp depth
- Fresh garlic: provides punch
- Fresh parsley: brightens flavors
- Quality bagels: create the base
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Detailed Instructions
- The Base:
- Start with that cream cheese mixture - it should be silky smooth. The key is letting the cream cheese come to room temperature naturally.
- The Mix:
- Chop those artichokes and spinach finely - you want every bite to have a bit of everything. Mix until everything's evenly distributed.
- The Build:
- Spread that mixture generously on your bagel halves. Don't be shy - this is not the time for moderation.
- The Finish:
- That final sprinkle of mozzarella on top creates the perfect golden-brown crust under the broiler.
Perfect Pairings
These loaded bagels need nothing more than a fresh cup of coffee or tea. For brunch, I'll add some crisp bacon and fresh fruit on the side. Sometimes I'll serve them with a light arugula salad dressed with lemon vinaigrette to cut through all that richness.
Make It Your Own
The beauty of these bagels lies in their flexibility. Sometimes I'll add crispy bacon bits or sun-dried tomatoes to the mix. My spice-loving son adds extra red pepper flakes and jalapeños. During summer, I'll add fresh basil instead of parsley. You can even swap the artichokes for roasted red peppers or mushrooms - just make sure to cook out any excess moisture first.
Keep It Fresh
The cream cheese mixture can be made a day ahead and stored in the fridge. Just let it come to room temperature before spreading. Once baked, these are best eaten right away while the cheese is still melty and the edges are crispy. If you need to reheat leftovers, pop them in a 350°F oven for about 5 minutes - avoid the microwave if you want to maintain that crispy texture.
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What started as a way to use up leftover spinach-artichoke dip has become our favorite weekend breakfast. They're proof that sometimes the best recipes come from reimagining classics in new ways. Whether you're hosting brunch or just treating yourself, these loaded bagels never disappoint. Let cool slightly before biting
Frequently Asked Questions
- → Can I use frozen spinach?
- Yes, just thaw and squeeze out excess moisture before using.
- → What type of bagels work best?
- Any variety works, but plain or everything bagels complement the toppings well.
- → Can I make the topping ahead?
- Yes, mix the topping up to 2 days ahead and store in the fridge.
- → Can I freeze these?
- The topping can be frozen, but assembled bagels are best fresh.
- → Why broil at the end?
- Optional broiling creates a golden, bubbly cheese top.