Cheesy Spinach Artichoke Bagels (Print Version)

# Ingredients:

→ Cheese and Dairy

01 - 225 grams cream cheese, softened
02 - 100 grams shredded mozzarella cheese, divided
03 - 50 grams freshly grated Parmesan cheese

→ Vegetables

04 - 65 grams finely chopped artichoke hearts
05 - 65 grams finely chopped spinach
06 - 15 millilitres chopped fresh parsley, plus extra for garnish

→ Aromatics and Seasoning

07 - 1 garlic clove, minced
08 - 2.5 millilitres crushed red pepper flakes, plus extra for garnish
09 - Kosher salt, to taste
10 - Freshly ground black pepper, to taste

→ Base

11 - 2 bagels, halved

# Instructions:

01 - Preheat oven to 175°C and line a medium baking sheet with parchment paper.
02 - Combine softened cream cheese, artichoke hearts, spinach, 65 grams mozzarella, Parmesan, garlic, parsley, and red pepper flakes in a large bowl. Season with salt and freshly ground black pepper, then mix until the mixture is homogeneous.
03 - Arrange bagel halves cut side up on the prepared baking sheet. Spread a generous layer of the spinach-artichoke cheese mixture onto each half. Top with the remaining mozzarella.
04 - Transfer baking sheet to the oven and bake for 10 to 12 minutes until bagels are heated through and cheese is thoroughly melted. Briefly broil for additional browning if desired.
05 - Finish with extra chopped parsley and a pinch of crushed red pepper flakes before serving.

# Notes:

01 - Allow the cream cheese to reach room temperature for smoother blending and optimal texture.