Breakfast & Brunchchocolatewithgrace
Spinach and Artichoke Bagel Melts
Spinach and Artichoke Dip baked on top of mini bagels. The classic dip gets a makeover in these cute little appetizers, Spinach and Artichoke Bagels.
👥 36 Servings👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
📝 Preparation Steps
1
Coarsely chop the spinach and drain the artichoke hearts. In a large bowl, beat together, mayonnaise, sour cream, and cream cheese until smooth. Stir in the onion, garlic and Dijon mustard. Gently stir in spinach, artichoke hearts and cheeses until well mixed.
fresh spinach8 ounces(13 ounces artichoke hearts)1 cancream cheese (softened)4 ozsmall onion (finely diced)1/2garlic (minced)1 clove
2
Preheat the oven to 375 F. Cut the bagels in half and lay them out on a cookie sheet. Spread with about two tablespoons of the dip mixture. Bake for ⏱️ 7-8 minutes until cheese it melted and bubbly. If desired, place them under the broiler for the last minute or two until the cheese starts to brown, but watch them carefully. The are best when served immediately. The dip can be made a day or two ahead of time and spread on the bagels and baked right before they are served.
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