Cheese and Dairy:

225 grams cream cheese, softened

100 grams shredded mozzarella cheese, divided

50 grams freshly grated Parmesan cheese

Vegetables:

65 grams finely chopped artichoke hearts

65 grams finely chopped spinach

15 millilitres chopped fresh parsley, plus extra for garnish

Aromatics and Seasoning:

1 garlic clove, minced

2.5 millilitres crushed red pepper flakes, plus extra for garnish

Kosher salt, to taste

Freshly ground black pepper, to taste

Base:

2 bagels, halved

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Preheat your oven to 375°F (190°C). Place the bagel halves on a baking sheet, cut side up.
In a medium bowl, mix together the softened cream cheese, 75 grams of shredded mozzarella, Parmesan cheese, chopped artichokes, spinach, parsley, minced garlic, and crushed red pepper flakes. Season with kosher salt and black pepper. Stir until smooth and combined.
Spread the cheesy spinach-artichoke mixture evenly over each bagel half.
Sprinkle the remaining 25 grams of shredded mozzarella on top of each bagel half.
Bake in the preheated oven for 12-15 minutes, or until the cheese is melted, bubbly, and golden at the edges.
Remove from the oven and garnish with extra parsley and crushed red pepper flakes, if desired.
Serve warm and enjoy!

Adjust the spice level by increasing crushed red pepper flakes or adding hot sauce.

For a dairy-free version, swap out the cream cheese and cheese for plant-based options.

Add extra veggies like mushrooms or bell peppers for more flavor.