Spinach & Artichoke Bagel Melts

Crispy, toasted bagels are topped with a traditional cream spinach dip mixture.  Fresh baby spinach, chopped artichokes, and a blend of cheeses that pull beautifully when baked, Whether you see it as a light lunch, an appetizer, even a snack– these Spinach & Artichoke Bagel Melts are gourmet flavored comfort food that can be whipped up in a flash.

Spinach & Artichoke Bagel Melts

Do you read? Not because you have to, but because it’s fun? I’ve been reading for pure enjoyment for as long as I can remember. Several of my most treasured childhood memories are centered around books, and sharing them with the people I love. I remember looking forward to bedtime every night for the better part of 6 months when I was 7. Every night my Dad would tuck me into my large full size bed and then climb onto the cover and stretch out beside me and we’d take turns reading and getting lost in Tolkien’s The Hobbit. It was like magic and I pictured the words in my head playing out like the most vivid movie I’d ever seen. In 6th grade, I found myself in my Dad’s position in a bed time dog pile with my Mom and both of my little sisters, everyone jostling for a position on top of one of their twin beds. It took several months, but I got them through their first Harry Potter novel. 

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To this day, I still read most days. I still get lost in almost every novel. George R. R. Martin summed it up best when he said, “I have lived a thousand lives and I’ve loved a thousand loves. I’ve walked on distant worlds and seen the end of time. Because I read.” And it’s a gift I strive to give my own kids, a passion I’m determined to show them, and a fire I long to spark in their hearts and minds. 

That being said, while bed time is devoted to fairy tales and selections from the elementary reader list. Day time and late night are when I get to immerse myself in more adult worlds. Like yesterday/today’s read, JoJo Moye’s ‘Me Before You’. Which was great by the way, in that heart-breaking, beautiful way that the great love stories are. And like Jack & Rose in Titanic, it left me snot-crying, tear-stained and emptying a whole box of tissues during nap time. Even knowing how it would end, I still don’t regret it. Still, after an emotional read like that I needed something yummy, and oddly comforting for a late lunch.

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 Luckily these Spinach & Artichoke Bagel Melts fit the bill perfectly. A rich indulgent fresh spinach and artichoke dip is slathered all over open face bagels. A quick bake toasts the bagels and melts the cheesy spinach mixture until every bite is crisp baked perfection with just the right amount of stringy cheese-pull. Remember those bagel bites we loved so much as children? Think of these as the grown-up version. Added bonus? Unlike your candy stash you don’t have to hide in the pantry to sneak this snack– just tell the kids and the husband it’s healthy and they’ll most likely not insist you share. And they’re the perfect thing to munch on when you crack the cover of your next great read.

Spinach & Artichoke Bagel Melts
Toasted bagels are topped with a rich, creamy spinach & artichoke dip before baking to indulgent melted perfection.
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Ingredients
  1. 8 oz fresh baby spinach
  2. 1 13oz can of artichoke hearts
  3. 3/4 cup mayonnaise
  4. 3/4 cup sour cream, or Greek yogurt
  5. 4 oz cream cheese, softened
  6. 1/2 of a small white onion, finely diced
  7. 1 tsp minced garlic
  8. 1 tbsp Dijon mustard
  9. 1 1/4 cup shredded Parmesan cheese
  10. 2 cups shredded Mozzarella cheese
  11. 6-7 plain bagels, cut in half
Instructions
  1. Drain the artichokes and chop them, then chop the spinach. In the bowl of a stand mixer whip together the mayonnaise, sour cream, and cream cheese until the mixture's smooth. Gently mix in the onion, garlic and mustard, again until the mixture's smooth. Mix in the chopped spinach, artichokes and cheeses until they're evenly incorporated into the dip.
  2. Lay the bagel slices out onto a baking sheet. Spread each slice with about 1/4-1/3 cup of the dip. Bake them at 375 degrees for 7-8 minutes, or until the cheese is melted and bubbly. Put them under the broiler, watching them constantly, for an additional minute-- just until the cheese has browned in spots.
  3. Let them rest a minute or two, and serve immediately.
Notes
  1. The spinach and artichoke dip can be made ahead of time and refrigerated until ready to top the bagels, bake and serve. Also this recipe serves 3, but can easily be halved if cooking for yourself or as a snack.
  2. Save any leftover dip to eat with a sliced baguette or with pita chips.
Adapted from Chocolate With Grace
4 Sons 'R' Us http://4sonrus.com/

8 thoughts on “Spinach & Artichoke Bagel Melts

  1. I envy you that you read. I only seem to read on vacation ever since I started blogging. I used to read every day and made sure my children were readers too.

    I love spinach and artichoke together and this would make an amazing lunch!

  2. It was lovely to read about your relationship with reading. And, I would certainly love to have one of your spinach artichoke bagel melts for brunch. Happy Fiesta, Meaghan! 🙂

  3. Like you, I’ve always been drawn to reading! Just as, apparently, I seem to be drawn to these most excellent-looking bagel melts! Artichoke, spinach, cheese… what’s not to like? Thanks for dropping by at Fiesta Friday!

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