HOMEMADE BAGEL CHIPS & CREAMY GARLIC & VEGETABLE DIP

Homemade Bagel Chips & Creamy Garlic & Vegetable Dip image

Provided by Sharon123

Categories < 60 Mins

Time 35m

Yield 24-32 chips

Number Of Ingredients 20

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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

Steps:

Preheat the oven to 300*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.
Emeril's Essence:.
Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
Creamy Garlic and Vegetable Spread:.
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.)
Yield: about 1 1/4 cups.