Lox Labne Dip with Homemade Bagel Chips

Recreating my favorite brunch as a chip and dip!

Servings: 10

Author:

Prep Time
10 minutes

Cook Time
30 minutes

refrigeration
1 hour

Appetizer Snack

American

dip

🧂 Ingredients

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

1 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.
2 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.
3 In a medium bowl, stir together all ingredients. Refrigerate at least 1 hour
prior to serving for best flavor.