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