Description of this recipe
Spinach Artichoke Pizza Bagels bring together the comforting flavors of the classic spinach artichoke dip and the satisfying crunch of a toasted bagel. This recipe transforms a beloved appetizer into a fun, easy, and family-friendly meal. Perfect for a quick lunch, a casual dinner, or even a party snack, these pizza bagels are incredibly versatile and customizable to your taste preferences. The creamy, cheesy spinach artichoke topping paired with the chewy bagel base creates a delightful textural contrast that will leave you craving more. This recipe is a delightful twist on traditional pizza and a great way to get your daily dose of vegetables in a delicious and appealing form.
Why you will love this recipe
You’ll fall in love with these Spinach Artichoke Pizza Bagels for their simplicity, flavor, and convenience. They are incredibly easy to make, requiring minimal cooking skills and readily available ingredients. The recipe comes together in just a few steps, making it perfect for busy weeknights or when you need a quick and satisfying meal.
The combination of spinach, artichokes, and various cheeses creates a rich, savory flavor that is both comforting and addictive. The bagels provide a sturdy and satisfying base that holds the generous topping perfectly, ensuring every bite is bursting with flavor. Additionally, this recipe is highly customizable – feel free to add your favorite toppings, such as sun-dried tomatoes, olives, or a sprinkle of red pepper flakes, to tailor it to your specific tastes.
Spinach Artichoke Pizza Bagels are also a great way to sneak in some extra vegetables into your diet, making them a healthier alternative to traditional pizza. They are a hit with both kids and adults, making them a crowd-pleasing option for family gatherings or casual get-togethers. Whether you’re looking for a quick lunch, a fun snack, or a simple dinner, these pizza bagels are sure to become a new favorite in your household.
Ingredients:
- 1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
- 1 (10 oz) box frozen artichoke hearts, thawed and squeezed dry
- 1 (8 oz) package cream cheese, at room temperature
- 1/2 cup grated parmesan cheese, plus extra for topping
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 garlic cloves, grated
- 1 tsp grated lemon zest
- Kosher salt and freshly ground black pepper
- 6 plain or sesame bagels, split
- 1 cup whole-milk ricotta cheese
- 2 cups shredded mozzarella cheese (about 8 oz)
- Red pepper flakes, for garnish
Preparation:
Step 1: Preheat your oven to 500°F (260°C). This high temperature is essential for achieving a perfectly crispy bagel and a bubbly, melted cheese topping. Ensuring your oven is fully preheated before you start baking will guarantee the best results.
Step 2: In a food processor, combine the thawed and squeezed spinach, artichoke hearts, softened cream cheese, grated parmesan cheese, mayonnaise, sour cream, grated garlic cloves, lemon zest, 1/2 tsp of kosher salt, and a few grinds of freshly ground black pepper. Blend all the ingredients until the mixture is smooth and well combined. This process ensures that the spinach and artichokes are evenly distributed throughout the creamy base, creating a consistent flavor in every bite. If you don’t have a food processor, you can finely chop the spinach and artichokes and mix them thoroughly with the other ingredients in a bowl.
Step 3: Arrange the split bagels cut-side up on a rimmed baking sheet. Place the baking sheet in the preheated oven and toast the bagels for about 5 minutes, or until they are lightly crisped. Toasting the bagels before adding the topping prevents them from becoming soggy and provides a sturdy base for the spinach artichoke mixture. Keep a close eye on the bagels while they are toasting to ensure they don’t burn.
Step 4: Remove the baking sheet from the oven and spoon approximately 1/4 cup of the spinach mixture onto each bagel half, spreading it evenly over the surface. After spreading the spinach mixture, dot each bagel half with 3 small spoonfuls of ricotta cheese. Finally, sprinkle each bagel half with a generous amount of shredded mozzarella cheese, ensuring the entire surface is covered. The combination of ricotta and mozzarella adds depth and richness to the cheese layer, creating a gooey and flavorful topping.
Step 5: Place the baking sheet back into the preheated oven and bake for 10–12 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The baking time may vary depending on your oven, so it’s essential to monitor the bagels closely. Once the cheese is perfectly melted and the bagels are heated through, remove the baking sheet from the oven.
Step 6: To finish, sprinkle the Spinach Artichoke Pizza Bagels with extra grated parmesan cheese and a pinch of red pepper flakes for added flavor and a touch of heat. Allow the bagels to cool slightly before serving.
Cooking Rating:
Easy
Serving Suggestions:
Spinach Artichoke Pizza Bagels are incredibly versatile and can be served in a variety of ways. They make a great quick lunch or a light dinner when paired with a simple side salad. They are also perfect as appetizers for parties or casual gatherings. For a more substantial meal, serve them alongside a bowl of tomato soup or a hearty vegetable soup.
If you’re serving them as appetizers, cut each bagel half into smaller pieces for easy sharing. Arrange them on a platter and garnish with fresh herbs or a drizzle of balsamic glaze for an elegant presentation.
For a fun twist, set up a pizza bagel bar where guests can customize their own toppings. Offer a variety of ingredients such as sliced olives, sun-dried tomatoes, roasted red peppers, and different types of cheese. This allows everyone to create their perfect pizza bagel combination.
Tips:
- Squeeze the Spinach and Artichokes Thoroughly: Removing excess moisture from the spinach and artichokes is crucial for preventing the pizza bagels from becoming soggy. Use your hands or a clean kitchen towel to squeeze out as much liquid as possible.
- Use Room Temperature Cream Cheese: Softened cream cheese blends more smoothly with the other ingredients, resulting in a creamier and more consistent topping. Allow the cream cheese to sit at room temperature for at least 30 minutes before using it in the recipe.
- Toast the Bagels Before Topping: Toasting the bagels before adding the spinach artichoke mixture helps to prevent them from becoming soggy and provides a sturdy base for the topping.
- Customize the Toppings: Feel free to add your favorite toppings to the pizza bagels. Sliced olives, sun-dried tomatoes, roasted red peppers, or a sprinkle of garlic powder can all enhance the flavor.
- Adjust the Level of Spice: If you prefer a spicier flavor, add more red pepper flakes or a dash of hot sauce to the spinach artichoke mixture.
- Use Fresh Garlic: Grating fresh garlic cloves adds a pungent and aromatic flavor to the topping. If you don’t have fresh garlic, you can use garlic powder as a substitute, but the flavor will not be as intense.
- Don’t Overbake: Overbaking the pizza bagels can result in a dry and hard topping. Keep a close eye on them while they are in the oven and remove them as soon as the cheese is melted and bubbly.
- Make Ahead: The spinach artichoke mixture can be made ahead of time and stored in the refrigerator for up to 2 days. This makes it easy to prepare the pizza bagels quickly when you’re ready to bake them.
- Freeze for Later: Assembled pizza bagels can be frozen before baking. Wrap them individually in plastic wrap and store them in a freezer bag for up to 1 month. When ready to bake, thaw them in the refrigerator overnight and bake as directed.
- Experiment with Different Bagels: While plain or sesame bagels are the most common choices, you can also experiment with other types of bagels, such as everything bagels, onion bagels, or cheese bagels, to add different flavors to the pizza bagels.
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories:
Approximately 450-550 calories per bagel half
Protein:
Approximately 20-25 grams per bagel half
Sodium:
Approximately 700-900 mg per bagel half
Conclusion
Spinach Artichoke Pizza Bagels are a delightful and easy-to-make dish that combines the best of both worlds: the comforting flavors of spinach artichoke dip and the satisfying crunch of a toasted bagel. They are perfect for a quick lunch, a casual dinner, or a crowd-pleasing appetizer. With their customizable toppings and simple preparation, these pizza bagels are sure to become a new favorite in your household. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is a guaranteed success. Enjoy the cheesy, savory goodness of these Spinach Artichoke Pizza Bagels and share them with your loved ones.
Questions and Answers About This Recipe
Q1: Can I use fresh spinach and artichokes instead of frozen?
A: Absolutely! If you prefer to use fresh spinach and artichokes, you’ll need about 1 pound of fresh spinach and 4 medium-sized artichokes. Steam the spinach until wilted and chop it finely. For the artichokes, trim off the tough outer leaves, cut them in half, and remove the choke (the fuzzy part in the center). Steam the artichoke hearts until tender, then chop them. Be sure to squeeze out any excess moisture from both the spinach and artichokes before adding them to the mixture to prevent the pizza bagels from becoming soggy.
Q2: What can I use if I don’t have cream cheese?
A: If you don’t have cream cheese on hand, you can substitute it with Neufchâtel cheese, which has a similar texture and flavor but with slightly less fat. Another option is to use ricotta cheese, although it will result in a slightly different texture. If using ricotta, make sure to drain it well to remove any excess moisture. You can also use a combination of Greek yogurt and a little bit of softened butter to mimic the creaminess of cream cheese.
Q3: Can I make these pizza bagels ahead of time?
A: Yes, you can definitely make these pizza bagels ahead of time. You can prepare the spinach artichoke mixture up to 2 days in advance and store it in the refrigerator in an airtight container. When you’re ready to bake the pizza bagels, simply spread the mixture on the toasted bagels, add the cheese, and bake as directed. You can also assemble the pizza bagels completely and freeze them before baking. Wrap each bagel half individually in plastic wrap and store them in a freezer bag for up to 1 month. Thaw them in the refrigerator overnight before baking.
Q4: What are some other toppings I can add to these pizza bagels?
A: The possibilities are endless when it comes to customizing the toppings for these pizza bagels! Some great options include sliced black olives, sun-dried tomatoes, roasted red peppers, sautéed mushrooms, caramelized onions, or a sprinkle of garlic powder. You can also add different types of cheese, such as provolone, Monterey Jack, or feta cheese. For a spicy kick, try adding a pinch of red pepper flakes or a drizzle of hot sauce. Get creative and experiment with your favorite flavors to create your perfect pizza bagel combination.
Q5: Can I grill these pizza bagels instead of baking them in the oven?
A: Yes, grilling these pizza bagels is a fantastic alternative to baking them in the oven, especially during the warmer months. Preheat your grill to medium heat. Place the assembled pizza bagels on a sheet of aluminum foil and grill them for about 8-10 minutes, or until the cheese is melted and bubbly and the bagels are heated through. Be sure to keep a close eye on them to prevent the bagels from burning. Grilling adds a smoky flavor that complements the creamy spinach artichoke topping beautifully.
