Ingredients
– 8 oz fresh baby spinach
– 1 can (13 oz) artichoke hearts, drained and chopped
– 3/4 cup mayonnaise
– 3/4 cup sour cream or Greek yogurt
– 4 oz cream cheese, softened
– 1/2 small white onion, finely diced
– 1 tsp minced garlic
– 1 tbsp Dijon mustard
– 1 1/4 cup shredded Parmesan cheese
– 2 cups shredded Mozzarella cheese
– 6 plain bagels, cut in half
Instructions
1-Drain and chop artichokes: chop spinach to get everything ready for mixing.
2-Whip together mayonnaise, sour cream, and cream cheese until smooth, creating a base that’s rich and creamy.
3-Gently mix in diced onion, minced garlic, and Dijon mustard until smooth, adding layers of flavor.
4-Fold in chopped spinach, artichokes, Parmesan, and Mozzarella cheese until evenly combined, ensuring every bite is packed with goodness.
5-Spread about 1/4 to 1/3 cup of the dip onto each bagel half laid out on a baking sheet, getting set for baking.
6-Bake at 375°F (190°C) for 7 to 8 minutes until cheese is melted and bubbly, watching for that perfect golden top.
7-Optionally, place under a broiler for about one minute, keeping a close eye until cheese develops brown spots for extra crunch.
8-Let rest for a minute or two, then serve immediately to enjoy at their best.
Last Step:
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🕒 The assembled bagel melts are best enjoyed immediately to prevent sogginess.
❄️ Leftover dip can be refrigerated for up to three days and used again with bagels or other bread.
⏳ Prepare the dip up to 24 hours ahead and bake just before serving for convenience.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Snack
- Method: Baking, mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bagel half
- Calories: 809
- Sugar: 3g
- Sodium: 1433mg
- Fat: 49g
- Saturated Fat: 19g
- Unsaturated Fat: 26g
- Trans Fat: 0.1g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 91mg