Crispy, toasted bagels are topped with a traditional cream spinach dip mixture featuring fresh baby spinach, chopped artichokes, and a blend of cheeses that are baked to ooey, gooey perfection. Whether you see it as a light lunch, an appetizer, or even a hearty snack– these spinach and artichoke bagel melts taste gourmet, but are ready in 15 minutes from start to finish.

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.

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 seriously comforting for a late lunch.

Luckily these Spinach & Artichoke Bagel Melts fit the bill perfectly.

A rich creamy 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.

They won’t ask for a single bite!

Storing

Unfortunately, assembled spinach dip bagel melts do not store well since the dip causes the bagels to get soggy as they sit.

I recommend making only when ready to enjoy.

However, any leftover dip can be stored in the refrigerator for up to three days. It can be used to make another round of bagels or as a dip to heat and eat with a sliced baguette or pita chips.

Can These Full Size Bagel Melts Be Made Ahead Of Time?

Yes! If making these spinach dip bagel melts ahead of time, you can make the dip up to 24 hours early.

Cover it and refrigerate until you’re ready to top the bagels, bake, and serve.

Other Simple Snack Recipes

Save this spinach and artichoke bagel melt recipe, because these savory bagel melts are the very best thing to tuck into when you crack the cover of your next great read!

Looking for other simple snack ideas to enjoy?

Try these:

If you’ve tried these SPINACH AND ARTICHOKE BAGEL MELTS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!