Homemade Bagel Chips & Creamy Garlic & Vegetable Dip

Total Time
Prep 25 mins
Cook 10 mins

A winner from Emeril Live!

Ingredients Nutrition


  1. Preheat the oven to 300*F. Line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.
  6. Emeril's Essence:.
  7. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
  8. Creamy Garlic and Vegetable Spread:.
  9. In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste.
  10. Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)
  11. Yield: about 1 1/4 cups.


Most Helpful

5 Stars for the veg. spread. Can't rate the others; I bought bagel chips and reduced the Essence to 1/2 of the spices and used 1/2 cup olive oil. I spread the Essence on each bagel and baked for 2 minutes. This is yummy!! Will be a hit this weekend. Thanks, Sharon. Update: Definitely a hit with even our picky 42 year old son! Had to divide between the 2 families for them to take what little was left. Am E-Mailing your recipe to them. Thanks again, Sharon. Toni in Colorado

Toni in Colorado August 21, 2007

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