February 13, 2012


2 Plain or Sweet Onion Poppyseed Bagels
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 cucumber, peeled, seeded, and finely chopped
3/4 teaspoon salt
1/2 cup plain Greek yogurt or drained yogurt 
1/2 cup light sour cream
1 tablespoon extra virgin olive oil
2 teaspoons white wine vinegar
1 large clove garlic, mashed into a paste
1 tablespoon chopped fresh dill
Pinch of sugar
Pinch of ground black pepper


Preheat oven to 300ºF. With a serrated knife, very carefully cut the bagels into slices between 1/8-inch and 1/4-inch thick (8 to 10 slices per bagel). Spread in a single layer on baking sheets. Generously coat all over with cooking spray, garlic salt, and pepper. Bake until brown and crisp, 18 to 20 minutes. Let cool on pans.

Meanwhile, toss the cucumber with the salt in a colander; let drain 30 minutes. Press and blot dry with paper towels. Mix in a bowl with yogurt, sour cream, oil, vinegar, garlic, dill, sugar, and pepper. Serve with bagel chips for dipping. Dip keeps refrigerated for up to 4 days. Chips keep at room temperature in a paper bag for up to 4 days.

Makes about 18 bagel chips (6 servings).
Prep: 30 minutes
Cook: 20 minutes

recipe from Panera 

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