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Lox Labne Dip & Homemade Bagel Chips

Lox Labne Dip with Homemade Bagel Chips

Recreating my favorite brunch as a chip and dip!
Prep Time 10 mins
Cook Time 30 mins
refrigeration 1 hr
Course Appetizer, Snack
Cuisine American
Servings 10


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


  • 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


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.


Keyword dip