Lox Labne Dip with Homemade Bagel Chips
Ingredients
bagel chips:
- 2 large bagels, sliced horizontally then vertically in roughly 1/8 inch thick slices
- 1/4 cup olive oil roughly
- Spice mixes or seasonings as desired
dip:
- 16 oz Karoun Dairies Mediterranean Style Labne
- 6 oz sliced lox, finely chopped
- 1/4 cup green onions
- 1-2 tablespoons nonpareil capers
- 1/4 red onion, finely chopped
Instructions
For the bagel chips:
- Preheat oven to 350. Line 2 baking sheets with parchment. Arrange the bagel slices on the pans drizzle with oil and toss to coat. If using seasoned bagels, you can leave them plain. If not, sprinkle with spices. I used za’atar on my pumpernickel bagel slices and left the everything bagel as-is. Arrange the slices in a single layer. Bake 15 minutes (or 12 if using convection) then flip.
- Return to oven for another 10 minutes (or 8 if using convection) or until crispy. Cool on a paper towel lined platter. Store in an airtight container.
For the dip:
- In a medium bowl, stir together all ingredients. Refrigerate at least 1 hour prior to serving for best flavor.
Notes
For my husband’s birthday this past weekend my in-laws sent us an obscene amount of bagels, whitefish and lox. We froze most of them but I realized we forgot to freeze two and decided it was finally time to make my own bagel chips! We don’t have great bagel access here and I never have bagels to experiment with!
I cut them in long shapes rather than rounds because I wanted to use them as dippers for this dip that was inspired by my favorite way to have a bagel—opened faced with lots of lox, red onion and capers. I had been sent some Karoun Dairies Mediterranean Style Labne and knew it would make a great dip! It’s sort of like a cross between cream cheese and yogurt which made it perfect for this. I didn’t want a spread so cream cheese would have been too thick and mixing it with mayonnaise or even sour cream seemed a little wrong. But labne has that tang and is thick while still being very scoopable.
Resist the urge to further season the dip. I tried to gild the lily a bit but I found that the simplest batch was the best—you could really taste the labne and the lox. Capers and lox are salty so you don’t want to add anything to that.
I think this would be such a fun appetizer at a party! It’s like a more festive, make ahead version of the perfect bagel experience. We are still living as if Covid is real so we had it as part of a snackies for dinner meal.
This my entry in Karoun Dairies’ blogger recipe contest, follow them on Facebook, Twitter and Instagram for more information.
