Categories: Pizza/Flatbread

Ingredients

• 10 oz. box frozen chopped spinach, thawed and squeezed dry
• 10 oz. box frozen artichoke hearts, thawed and squeezed dry
• 8 oz. cream cheese, at room temp
• 1/2 cup grated Parmesan, plus more for topping
• 1/3 cup mayo
• 1/3 cup sour cream
• 2 garlic cloves, grated
• 1 tsp grated lemon zest
• Kosher salt and black pepper
• 6 plain or sesame bagels, split
• 1 cup ricotta
• 2 cups shredded mozzarella
• Red pepper flakes, for topping

Directions

1. Preheat the oven to 500. Combine the spinach, artichokes, cream cheese, Parmesan, mayo, sour cream, garlic, lemon zest, 1/2 tsp salt and black pepper in a food processor. Puree until very smooth.

2. Put the bagels cut-side up on a rimmed baking sheet. Bake until lightly toasted, about 5 minutes. Spread a heaping 1/4 cup of the spinach mixture on each bagel half. Dot each with 3 small spoonfuls of ricotta, then sprinkle with the mozzarella. Bake until the cheese is melted and bubbling, 10-12 minutes.

3. Top the bagels with more Parmesan and a pinch of red pepper flakes.

Email to a friend | Print this recipe | Back