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5 from 1 vote

Spinach & Artichoke Bagel Melts

Toasted bagels are topped with a rich, creamy spinach & artichoke dip before baking to indulgent melted perfection.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Appetizer, Snack
Cuisine: American
Calories: 5282kcal


  • 8 oz fresh baby spinach
  • 1 13 oz can of artichoke hearts
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream or Greek yogurt
  • 4 oz cream cheese softened
  • 1/2 of a 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
  • 6-7 plain bagels cut in half


  • 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.
  • 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.
  • Let them rest a minute or two, and serve immediately.


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.
Save any leftover dip to eat with a sliced baguette or with pita chips.
recipe adapted from Chocolate with Grace


Calories: 5282kcal | Carbohydrates: 390g | Protein: 184g | Fat: 328g | Saturated Fat: 116g | Cholesterol: 546mg | Sodium: 10200mg | Potassium: 2667mg | Fiber: 28g | Sugar: 22g | Vitamin A: 30430IU | Vitamin C: 153.6mg | Calcium: 3355mg | Iron: 20.9mg