Bagel Chips with Spinach
3 tablespoons extra-virgin olive oil
Artichoke Cream Cheese Dip
Einstein Brothers Bagels/Noah’s Bagels
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon kosher salt
(or 1/4 teaspoon regular salt)
1/4 teaspoon coarsely ground
4 Kirkland Signature plain bagels,
cut into 1/4-inch wedges
2 tubs ( 12 ounces) Einstein Bros.
or Noah’s Plain Whipped
1 cup chopped fresh spinach
1 14-ounce can artichoke hearts,
drained and diced
1/4 cup roasted red peppers, diced
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon coarsely ground
1/4 teaspoon cayenne pepper
Preheat oven to 350°F.
In a bowl, combine olive oil, thyme, oregano, salt and pepper.
Place bagel wedges in a large mixing bowl, drizzle with the oil mixture and toss
thoroughly for 60-90 seconds, or until the wedges are evenly coated.
Place the bagel wedges on a cookie sheet in a single layer and bake for 12-15
minutes, or until golden brown.
To prepare the dip, place all ingredients in a mixing bowl and stir with a rubber
spatula until thoroughly blended. Makes 6-8 servings.