Garlic Bagel Chips
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Crispy bagel chips seasoned with garlic and herbs, served with a creamy artichoke and sun-dried tomato dip. A great way to use leftover bagels.
Ingredients
- 4 everything bagels sliced into ¼-inch-thick wedges
- 59.1 ml extra-virgin olive oil
- 4.93 ml garlic powder
- 4.93 ml dried parsley
- 2.46 ml salt
- 2.46 ml freshly ground black pepper
- 1 can artichoke hearts in oil drained and roughly chopped
- 56.7 g sun-dried tomatoes packed in oil chopped
- 0.25 small onion diced
- 2 clove garlic minced
- salt
- freshly ground black pepper
- 227 g cream cheese room temperature
- 118 ml grated Parmesan cheese
- 118 ml plain Greek yogurt
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1252 mg
- Iron: 12.5 mg
- Magnesium: 249 mg
- Phosphorus: 1204 mg
- Potassium: 3728 mg
- Zinc: 7.86 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml extra-virgin olive oil
- 4.93 ml garlic powder
- 4.93 ml dried parsley
- 2.46 ml salt
- 2.46 ml freshly ground black pepper
- salt
- freshly ground black pepper
- 118 ml grated Parmesan cheese
- 118 ml plain Greek yogurt
Prepare
- 4 everything bagels, sliced into ¼-inch-thick wedges
- 1 can artichoke hearts in oil, drained and roughly chopped
- Chop 56.7 g sun-dried tomatoes packed in oil
- Dice 0.25 small onion
- Mince 2 clove garlic
- Bring 227 g cream cheese to room temperature
Let's Cook
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Step 1.
Preheat oven to 350°F.
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Step 2.
In a bowl, toss bagel slices with olive oil, garlic powder, dried parsley, salt, and black pepper until evenly coated.
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Step 3.
Divide the coated bagel slices evenly between 2 baking sheets and arrange them in a single layer.
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Step 4.
Bake for 18 to 20 minutes, rotating the baking sheets from top to bottom once during cooking, until the chips are golden brown and crispy.
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Step 5.
While the bagel chips bake, heat a skillet over medium-high heat. Add drained and chopped artichoke hearts, chopped sun-dried tomatoes, diced onion, and minced garlic. Cook, stirring, until softened, 3 to 5 minutes. Season with a pinch each of salt and pepper.
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Step 6.
Transfer the cooked artichoke mixture to a food processor. Add room-temperature cream cheese, grated Parmesan cheese, and plain Greek yogurt. Pulse until smooth. Season to taste with additional salt and pepper.
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Step 7.
Serve the garlic bagel chips with the cream cheese and artichoke dip. The dip can be made a day ahead; store covered in the refrigerator and bring to room temperature before serving.