If you have ever wished you could eat spinach artichoke dip for breakfast — this recipe is your dream come true. These Cheesy Spinach-Artichoke Bagels take everything you love about the most popular party dip of all time and pile it generously onto a toasted bagel for a vegan breakfast that is so rich, so creamy, and so deeply satisfying that you will find yourself making it every single morning without apology.
Imagine a perfectly toasted bagel slathered with a warm, creamy spinach and artichoke mixture made from vegan cream cheese, garlicky sautéed spinach, tender artichoke hearts, and a generous blanket of melted vegan mozzarella cheese on top. It is indulgent, it is comforting, and it is the kind of breakfast that makes getting out of bed feel genuinely exciting.
The best part is that this entire recipe comes together in just 15 minutes from start to finish. It is perfect for busy weekday mornings when you want something special without the effort, lazy weekend brunches when you want to impress, or any time you need a breakfast that feels like a treat but is packed with plant-based goodness. Once you try these bagels, plain toast will never be enough again.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 5 mins | 10 mins | 15 mins | 2 | ~420 kcal |
Ingredients
For the Spinach-Artichoke Topping
- 2 large bagels, sliced in half (plain, everything, or sourdough bagels work best)
- 100g (about 3.5 oz) fresh spinach (or 60g frozen spinach, thawed and squeezed dry)
- 6 canned artichoke hearts in water, drained and roughly chopped
- 4 tbsp vegan cream cheese (room temperature)
- 2 tbsp vegan mayonnaise
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp chili flakes (optional)
- Salt and pepper to taste
- Juice of half a lemon
For the Cheesy Top
- ½ cup vegan shredded mozzarella cheese
- 2 tbsp vegan parmesan (optional — adds incredible depth)
To Garnish
- Fresh chives or parsley, chopped
- Extra chili flakes
- A drizzle of olive oil
- Everything bagel seasoning (optional)
Instructions
- Preheat your oven grill or broiler to high. Line a baking tray with parchment paper and place the bagel halves cut-side up on the tray.
- Heat olive oil in a small skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the fresh spinach and cook for 1–2 minutes, stirring frequently, until completely wilted. If using frozen spinach, simply heat through for 1 minute. Season with salt and pepper. Remove from heat and allow to cool slightly, then squeeze out any excess moisture with the back of a spoon.
- In a medium bowl, combine the vegan cream cheese, vegan mayonnaise, nutritional yeast, garlic powder, onion powder, chili flakes, lemon juice, salt, and pepper. Mix until smooth and creamy.
- Add the sautéed spinach and chopped artichoke hearts to the cream cheese mixture. Fold together until everything is evenly combined and the filling is thick and creamy. Taste and adjust seasoning.
- Toast the bagel halves under the grill for 2–3 minutes until lightly golden and crispy on the cut side.
- Remove the bagels from the oven and spread a generous, thick layer of the spinach-artichoke mixture over each toasted bagel half. Be as generous as you like — pile it on.
- Sprinkle the shredded vegan mozzarella and vegan parmesan generously over the top of each bagel. Drizzle with a little olive oil.
- Return to the grill or broiler for 3–4 minutes until the cheese is melted, bubbly, and beginning to turn golden in spots. Watch carefully as the cheese can go from golden to burnt very quickly under a hot broiler.
- Remove from the oven and immediately scatter with fresh chives, extra chili flakes, and everything bagel seasoning if desired. Serve straight away while the cheese is still hot and melty.
Pro Tips for the Best Cheesy Spinach-Artichoke Bagels
- Squeeze out all excess moisture from the spinach. This is the most important step. Wet spinach makes the topping runny and prevents the cheese from melting properly on top. Whether using fresh or frozen spinach, press out as much liquid as possible before adding to the cream cheese mixture.
- Use room temperature vegan cream cheese. Cold cream cheese does not mix smoothly and leaves lumps in the topping. Take it out of the fridge at least 15 minutes before using.
- Toast the bagels first. Pre-toasting the bagels before adding the topping means the base stays crispy even under the weight of the creamy filling. A soggy bagel base ruins the whole experience.
- Do not grill too far from the heat. Position the baking tray close to the broiler element so the cheese melts and browns quickly without drying out the topping underneath.
- Use everything bagels for extra flavor. The sesame seeds, dried onion, garlic, and poppy seeds in an everything bagel add incredible flavor that complements the spinach artichoke topping perfectly.
- Add nutritional yeast to the filling. Just 2 tablespoons adds a subtle cheesy, savory depth to the cream cheese filling that makes it taste richer and more complex without any dairy.
Flavor Variations
- Sun-Dried Tomato and Basil: Add 4 finely chopped sun-dried tomatoes and a handful of fresh basil to the spinach-artichoke mixture for a vibrant, Mediterranean-inspired version.
- Spicy Jalapeño: Stir in 2 tablespoons of finely diced pickled jalapeños for a fiery, spicy version that pairs perfectly with a cool dollop of vegan sour cream on top.
- Mushroom and Spinach: Replace the artichoke hearts with 100g of finely diced sautéed mushrooms for an earthier, more savory filling that is equally incredible under melted vegan cheese.
- Pesto Spinach Bagel: Replace the cream cheese mixture with a generous layer of vegan basil pesto, topped with wilted spinach, sliced cherry tomatoes, and melted vegan mozzarella for a bright, herby Italian-inspired breakfast bagel.
Nutritional Highlights (Per Serving)
| Calories | Protein | Carbs | Fiber | Iron |
|---|---|---|---|---|
| ~420 kcal | 14g | 52g | 7g | 25% DV |
Spinach is one of the most iron-rich plant foods available, making it a particularly valuable ingredient in vegan cooking. It is also loaded with Vitamin K, folate, magnesium, and powerful antioxidants including lutein and zeaxanthin that support eye health. Artichoke hearts are packed with prebiotic fiber that feeds healthy gut bacteria, Vitamin C, and powerful liver-supporting antioxidants. Together they create a breakfast topping that is as nutritious as it is delicious.
Storage and Make-Ahead Tips
- Spinach-artichoke filling: Make the filling up to 3 days in advance and store in an airtight container in the refrigerator. When ready to eat, simply spread on toasted bagels and grill.
- Assembled bagels: Best eaten immediately while the cheese is hot and melted. Assembled bagels do not store or reheat well as the bagel becomes soggy.
- Reheat: If you have leftover assembled bagels, reheat in the oven or air fryer at 180°C for 5–6 minutes to restore the crispy bagel base and re-melt the cheese. Avoid the microwave as it makes the bagel rubbery and the topping watery.
- Meal prep: Make a large batch of the spinach-artichoke filling on Sunday and store in the fridge. Assemble and grill fresh bagels each morning in under 5 minutes for a fast, impressive weekday breakfast all week long.
Frequently Asked Questions
What type of bagel works best for this recipe?
Everything bagels are the top choice — the seasoning adds incredible flavor that complements the spinach-artichoke topping perfectly. Plain bagels are a great neutral option that lets the topping shine. Sourdough bagels add a lovely tang that pairs beautifully with the creamy filling. Avoid sweet bagels like cinnamon raisin for this recipe.
Can I make this recipe gluten-free?
Yes. Simply use gluten-free bagels which are widely available in most supermarkets. Make sure your vegan cream cheese, mayonnaise, and shredded cheese are also certified gluten-free.
What vegan cream cheese works best?
Violife, Kite Hill, and Miyoko’s are all excellent vegan cream cheese options that melt and blend smoothly into the filling. Any plain vegan cream cheese works well — avoid flavored varieties for this recipe.
Can I use canned artichokes in oil instead of water?
Yes, but drain them very well and pat dry with kitchen paper to remove as much oil as possible. Oil-packed artichokes have a richer flavor but add extra fat to the filling. Water-packed artichokes are the better choice for a lighter, fresher tasting topping.
Can I make this in a regular oven instead of under the broiler?
Yes. Bake at 200°C (400°F) for 8–10 minutes until the cheese is melted and beginning to bubble. For golden, slightly browned cheese, switch to the broiler setting for the last 2 minutes of cooking.
Can I add protein to make this more filling?
Absolutely. White beans, chickpeas, or crumbled firm tofu can all be stirred into the spinach-artichoke filling for extra plant-based protein. You can also serve alongside a simple side salad or a small bowl of fresh fruit to round out the breakfast.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more vegan breakfast ideas? Browse all recipes on The Green Kitchen — new recipes posted every single day!
