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Rach has her very own "bagel lab," where she comes up with delicious new toppings, like this warm artichoke and spinach dip-topped bagel.
Check out these other delicious combos from Rach's "bagel lab":
For weekend brunch, try pairing this with John's refreshing Italian Greyhound Cocktail.
Heat a small skillet over medium heat, add EVOO and garlic, stir a minute, add spinach and season, add red pepper flakes and nutmeg. Cool.
To softened cream cheese, add cooled spinach mixture, Parm, artichokes, thyme, lemon zest and juice and combine well, top halved bagels evenly with mixture and cover with mozzarella and bake in 425˚F oven to brown and bubbly, top with parsley to serve.