Cheesy Skillet Spinach Artichoke Dip Stuffed Pull-Apart Bagels Tips, FAQ & printable recipe

Tips for success

For the crispiest bagels, make sure the chunks are not too large—1-inch pieces are perfect. Toss them thoroughly with the melted butter, and don't be shy about getting every surface coated.

If you have time, let the buttered bagels sit for 10 minutes before arranging them in the skillet; this allows the butter to soak in and helps them toast more evenly. Use a cast-iron skillet for even heat distribution, but any oven-safe skillet will work. If you want extra browning, finish under the broiler for a minute, but watch closely to avoid burning.

The dip can be made ahead and refrigerated for up to two days. When ready to bake, assemble the skillet and add a few extra minutes to the baking time. You can also double the recipe and use a larger skillet or a baking dish.

For a more indulgent version, add cooked bacon or sausage to the dip, but that's optional. The leftovers (if any) can be reheated in the oven at 350°F (175°C) for 10 minutes to restore crispness. This recipe is all about flexibility and making it your own.

Variations

• Spicy Jalapeño: Add 2 tablespoons of chopped pickled jalapeños to the dip mixture, and sprinkle 1/4 cup of sliced jalapeños over the top before baking. The heat cuts through the richness and adds a tangy kick.
• Bacon and Chive: Fold 1/2 cup of cooked, crumbled bacon and 2 tablespoons of chopped fresh chives into the dip. The smoky bacon complements the creamy cheese, and the chives add a fresh onion flavor.
• Roasted Red Pepper: Stir 1/2 cup of chopped roasted red peppers into the dip. They add a sweet, smoky note and a pop of color. You can also top with a few strips before baking.
• Herb and Lemon: Add 1 tablespoon of fresh lemon zest, 1 teaspoon of dried oregano, and 1/4 cup of chopped fresh basil to the dip. The citrus brightens the flavors and makes it feel lighter.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

Freezer

Freeze the unbaked assembled skillet (without the extra topping) for up to 1 month.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in the oven at 350°F (175°C) for 10 minutes to restore crispness.

Store any leftover dip and bagels in an airtight container in the refrigerator for up to 3 days. The bagels will soften as they absorb moisture from the dip, but they can be recrisped in the oven. To reheat, place the leftovers in a 350°F (175°C) oven for 10-15 minutes, or until heated through. The dip may separate slightly upon reheating; stir it before serving. This dish is best enjoyed fresh, but it's still delicious the next day.

The dip mixture can be prepared up to 2 days in advance and stored in the refrigerator. The bagels can be cut and tossed with butter a few hours ahead, but wait to assemble the skillet until just before baking to prevent the bagels from becoming soggy.

You can also assemble the entire skillet (without baking) and refrigerate it for up to 24 hours. When ready to bake, add 5-10 minutes to the cooking time since the dish will be cold. This makes it a great option for entertaining.

Serving ideas

Serve this skillet appetizer straight from the oven, while the dip is still bubbling and the bagels are warm and crispy. Place the hot skillet on a trivet in the center of the table, and let everyone pull their own bagel chunks. Provide small plates and napkins, as the dip is messy but delicious. The contrast of textures—crunchy bagel edges, soft centers, and creamy, stretchy dip—is the highlight. This dish is perfect for game day, movie nights, or any casual gathering.

For a more elegant presentation, garnish with a sprinkle of fresh parsley or chives before serving. You can also add a drizzle of olive oil and a pinch of red pepper flakes for extra flavor.

If you're serving a crowd, consider doubling the recipe and using a larger skillet or a baking dish. The dip is rich, so a little goes a long way—each serving is about 1/2 cup. Pair with a crisp green salad or crudité for a lighter option, though it's hearty enough to stand alone.

Frequently asked questions

Recipe card

Cheesy Skillet Spinach Artichoke Dip Stuffed Pull-Apart Bagels

Prep 20 minCook 20 minRest 5 minTotal 45 minServes 8

Ingredients

• 4 plain bagels, cut into 1-inch chunks
• 7 oz cream cheese, softened
• 1 cup sour cream
• 7 oz frozen chopped spinach, thawed and squeezed dry
• 14 oz canned artichoke hearts, drained and chopped
• 3 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 40 g unsalted butter, melted
• 1/2 cup shredded mozzarella cheese

Instructions

1. Heat the oven to 375°F (190°C). Cut the bagels into 1-inch chunks and place them in a large bowl. In a separate bowl, mix the softened cream cheese, sour cream, squeezed spinach, chopped artichokes, minced garlic, 1 cup mozzarella, and parmesan until completely combined and creamy.
2. Pour the melted butter over the bagel chunks and toss well to coat every piece evenly. Arrange the buttered bagel chunks in a decorative ring around the perimeter of a 10-inch cast iron skillet, leaving the center open.
3. Scoop the prepared spinach artichoke dip into the center cavity of the skillet, spreading it evenly. Sprinkle the extra 1/2 cup mozzarella over the top of the dip and lightly over the bagel edges.
4. Place the skillet in the preheated oven and bake for 20 minutes, until the dip is bubbling and the bagel chunks are golden brown and toasted. The cheese on top should be melted and lightly browned in spots.
5. Remove the skillet from the oven and let it rest for 5 minutes. Serve warm, pulling the bagel chunks from the ring and dipping them into the molten cheesy center.

Contains: gluten, milk

Estimated nutrition per serving

Calories

410

Protein

14 g

Carbohydrates

32 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.