Smoked Salmon Dip with Bagel Chips
Jul
In a food processor, combine mayonnaise, cream cheese, capers, shallots, 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.
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.
Cool and store in an airtight container for up to 5 days.
The ingredients for the dip doesn’t say horseradish or red onions so how much do we use since it’s says to put into mixture
Thanks for pointing that out. It’s been corrected.