For the dip:
1/4 cup mayonnaise
4 ounces cream cheese
1 tablespoon capers, rinsed and drained
1 shallot, diced
1 to 2 teaspoons fresh lemon juice
1/4 teaspoon wasabi powder
4 ounces thinly sliced smoked salmon, coarsely chopped, divided
1 tablespoon fresh parsley, checked and chopped
For the bagel chips:
2 large everything bagels
4 tablespoons butter, melted
3 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon kosher salt
1/8 teaspoon freshly ground pepper ( or more to taste)
In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips. Dip can be prepared 2-3 days and refrigerated until needed.
Prepare the chips:
Preheat oven to 350 degrees.
Slice bagels into thin discs. In a small pot, melt butter with olive oil. Add butter and olive oil to a cookie sheet or jellyroll pan. Tip and rotate baking dish until entire bottom is coated with butter and oil.
Place bagel slices in the pan, press down, flip and repeat. Transfer soaked bagel slices to a baking sheet.
In a small bowl, mix spices and sprinkle over bagel slices.
Bake for 5 minutes. Flip slices. Bake for an additional 5 minutes or until desired crispness is reached.
Cool and store in an airtight container for up to 5 days.