Homemade Bagel Chips & Creamy Garlic & Vegetable Dip

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 4 plain bagels
• 1/4 cup olive oil
• 2 garlic cloves, peeled and smashed
• 1/2 teaspoon emeril's original essence (creole seasoning)
• 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 oregano leaves
• 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

Recipe

• 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.