| Level: | Intermediate |
| Yield: | 24 to 32 chips |
| Level: | Intermediate |
| Yield: | 24 to 32 chips |
Ingredients
- 4 plain bagels
- 1/4 cup olive oil
- 2 cloves garlic, peeled and smashed
- 1/2 teaspoon Essence, recipe follows
- Creamy Garlic and Vegetable Spread, recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup sour cream
- 1 1/2 teaspoons minced garlic
- 2 ounces sun-dried tomatoes, softened in hot water, drained and chopped
- 3 tablespoons chopped black olives
- 2 tablespoons chopped chives
- 1/2 teaspoon fresh lemon juice
- Salt, to taste
Instructions
- Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.
- With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.
- Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence. Let sit until the garlic perfumes the oil, about 10 minutes. Remove the garlic from the oil.
- With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks.
- To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste.
- Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)
Nutrition Facts
| Serving Size | 1 of 28 servings |
| Calories | 100 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 103 mg |
| Serving Size | 1 of 28 servings |
| Calories | 100 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 103 mg |
Reviews
Excellent dip/ spread. Served with a variety of crackers.