Everything-Bagel-and-Lox Dip with Bagel Chips
A few months ago, I was at a Restaurant Week dinner at one of those hip places that is known for taking those classic old-fashioned dishes that make up our culinary memories, deconstructing them and turning them completely upside down and inside out. On the menu was an appetizer that did just that: a deconstructed take on bagel and lox. It consisted of an artfully plated arrangement of fluffy cream cheese, salty salmon and all the usual accompaniments, served alongside a bowl of crispy chunks of bagel.
It was—not surprisingly—delicious, a new take that I simply couldn’t shake from my mind. It got me thinking: if this dish was served with the intention of being consumed with the bagel pieces dipped through the interpretive rendering of cream cheese, onion and capers, why not skip the artful plating and dive right into it—literally?
Pro tip: if you live near a Trader Joe’s, cut out some of the measuring by using 2 teaspoons of their Everything Bagel Seasoning.
- 3 bagels
- 2 tablespoons butter, melted
- 8 ounces whipped cream cheese, slightly softened
- ½ teaspoon garlic powder
- ½ teaspoon dried onion flakes
- ½ teaspoon poppy seeds
- ½ teaspoon toasted sesame seeds
- ¼ red onion, finely chopped
- 4 ounces lox, chopped
- 1 tablespoon capers, roughly chopped (optional)
- Chopped dill, to garnish
- Chips: Preheat oven to 325 degrees. Slice bagels to desired chip size—for example, around the hole to create coin-like chips. Brush with melted butter. Bake for 15 to 20 minutes or until lightly brown. Let cool completely before serving.
- Dip: While the chips are cooling, mix together all ingredients except dill until well combined. Garnish with dill. Serve with bagel chips.