Bagel Chips and Creamy Garlic and Vegetable Spread
If you are looking for a tasty snack, here is a recipe for bagel chips and creamy garlic and vegetable spread that we found from Emeril Lagasse.
4 plain bagels
¼ cup olive oil
2 cloves garlic, peeled and smashed
Essence (Emeril’s Creole Seasoning)
2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoons cayenne pepper
1 tablespoon oregano
1 tablespoon thyme
Creamy Garlic and Vegetable Spread
8 ounce package cream cheese, softened
¼ cup sour cream
1 ½ teaspoons minced garlic
2 ounces sun-dried tomatoes, softened in hot water, drained, and chopped
3 tablespoons chopped black olives
2 tablespoons chopped chives
½ teaspoon lemon juice
Salt to taste
To make the Essence, combine all ingredients and store in an airtight jar or container.
Preheat the oven to 300 degrees and line two baking sheets with parchment paper.
Use a sharp knife to carefully slice the bagels as thinly as possible. You should get 8 to 10 thin slices from each bagel. Place the bagel slices in a single layer on the baking sheets.
Heat the oil in a small saucepan over medium heat for about one minute, until warm. Remove from heat and add the garlic and Essence. Let the mixture sit for about 10 minutes, until the garlic perfumes the oil. Then remove the garlic.
Use a pastry brush to lightly brush the oil on the bagel chips. Bake until golden brown, then turn and bake on the other side for about five minutes, until crisp. Remove the chips from the oven and let them cool on metal racks.
To make the creamy garlic and vegetable spread, combine the cream cheese and sour cream in a bowl, then add the remaining ingredients and mix well. Serve immediately or cover and refrigerate. The spread will keep in the refrigerator for three days. Bring the spread to room temperature before serving. To serve, arrange the bagel chips on a platter with the spread.