One of my favorite things about holiday get-togethers -- aside from catching up with old friends and making now ones -- is that it gives me a great excuse to try out new recipes.
When brainstorming ideas of what to bring along to a party recently, the idea of an everything bagel cream cheese dip popped into my head. It probably had something to do with the fact that D and I had recently made a lunch of bagels and cream cheese, and while he chose a plain bagel, I couldn't help but choose an "everything" bagel. With that savory taste still in my mind, I decided to re-create it in party dip form.
I didn't want the dip to be straight-up cream cheese (as I thought that would be a bit too much), so I cut the richness and thickness of the cream cheese with some nonfat plain Greek yogurt. And then I went to town adding in all those "everything" flavors and textures -- sesame seeds, poppy seeds, dried onion, roasted garlic, and a little dried chives, plus a little salt and pepper to round everything out.
Serve it alongside toasted bagel chips (or your favorite gluten-free chips), and you've got an easy appetizer ready to share at your next get-together.
Everything Bagel Cream Cheese Dip (printer-friendly version)
makes about 2 cups
8 ounces cream cheese (or neufchatel cheese)
8 ounces (1 cup) nonfat plain Greek yogurt
3 tablespoons poppy seeds
3 tablespoons sesame seeds
3 tablespoons dried minced onions
1 tablespoon dried chives
1 tablespoon (3-4 small cloves) chopped roasted garlic
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1. Beat together the cream cheese and Greek yogurt in an electric mixer until completely combined.
2. Add the poppy seeds, sesame seeds, dried minced onions, dried chives, chopped roasted garlic, salt, and pepper to the cream cheese mixture. Beat to combine. Scrape down the sides of the bowl with a spatula as needed. Season to taste with additional salt and pepper if necessary.
3. Spoon into a serving bowl alongside bagel chips. The dip is best served at room temperature or lightly chilled. Store any leftovers in an airtight contain in the refrigerator. After chilling, beat the dip in an electric mixer to soften before serving.
makes about 2 cups
8 ounces cream cheese (or neufchatel cheese)
8 ounces (1 cup) nonfat plain Greek yogurt
3 tablespoons poppy seeds
3 tablespoons sesame seeds
3 tablespoons dried minced onions
1 tablespoon dried chives
1 tablespoon (3-4 small cloves) chopped roasted garlic
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1. Beat together the cream cheese and Greek yogurt in an electric mixer until completely combined.
2. Add the poppy seeds, sesame seeds, dried minced onions, dried chives, chopped roasted garlic, salt, and pepper to the cream cheese mixture. Beat to combine. Scrape down the sides of the bowl with a spatula as needed. Season to taste with additional salt and pepper if necessary.
3. Spoon into a serving bowl alongside bagel chips. The dip is best served at room temperature or lightly chilled. Store any leftovers in an airtight contain in the refrigerator. After chilling, beat the dip in an electric mixer to soften before serving.
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