If you’ve read my about page, then you’re aware that my sister and I are going to open a bagel shop. This isn’t a joke. The plan is New York City (her idea; also her home) and the goal is international fame and glory through our delicious yet sensibly priced bagels and perfect cream cheese.
We both really, really like bagels. Really. I visited her back in October, and the first thing we did when I got off the bus was go straight to a true New York City bagel shop. It did not disappoint. We then spent the rest of the day walking around Manhattan for the purpose of eating. Potatoes in Washington Square. Arancini, pie, and ice cream in Madison Square Garden. Cupcakes in Times Square. We might have spoken between mouthfuls, too.
It was all glorious and beautiful, but that bagel in the morning was so good. Everything bagels are my kryptonite. There are three places on my campus to buy bagels, and I have been to every one of them probably fifty times. (I went through this phase freshman year where I would eat at least one, if not two, bagels a day. I’m not proud of this.)
Anyway, recently one of these bagelries was shut down for only thirteen critical health inspection violations, and that turned me off of the on-campus bagel scene forever. Out of my stomach, but never out of my heart.
* * *
Anyway: bagels. If you’re low-carbing, or if you’re scared to buy bagels because the restaurant you go to is classified as out of compliance for having animals, rodents, and insects present, then this is what you’re looking for. It’s great for crackers and even better spread on chicken, rolled up, and baked.
But I’m getting ahead of myself. Let’s talk about this everything bagel dip.Also great to spread on toast to model the texture, then scrape off the toast because you don’t eat bread.
It’s got all of the good stuff from your favorite bagel place – garlic, onion, sesame, poppyseed, salt, and of course, cream cheese. If you’re favorite bagel is a little different (I once had a divine bagel with tarragon,) get crazy! Add spices that make your dip taste more like what you love.
It’s a simple recipe so long as you have a food processor. Take a brick of cream cheese and half a cup of sour cream and blend ‘em up.
Add roasted garlic and blend again. (Note: Baby Step Chef on roasted garlic is forthcoming! Until then, Google it to find a method that works for you.)
Now stream in (or, if your blender can’t stream like mine, just add and blend again) your olive and sesame oils. Sesame oil is pretty strong, so if you dislike the flavor, add less, taste, and then gradually add a little more. I don’t mind it and add the full tablespoon. Also, since it’s a strange thing to buy (and runs at about $4 near where I live,) you can omit it completely and still have bagely goodness, just know that the depth of flavor isn’t as strong.
After you’ve blended all of the oil in, add the spices and blend again.
Sample a few times. Then a few more. You need to be sure it’s good…
It’s not a replacement for bagels, but it’s delicious, and surely helps on those days when I walk past the store on campus and remember their employees don’t comply with proper handwashing procedures. Ick.
Everything Bagel Dip
Missing bagels? Never fear! This dip combines your favorite everything bagel into a convenient, low-carb form.
- 1 brick (8 oz) cream cheese
- 1/2 cup sour cream
- 3 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon each of dried minced onion, dried minced garlic, and sesame seeds
- 1/2 tablespoon poppy seeds
- 1/4 tablespoon each sea salt and black pepper
- 4 cloves roasted garlic.
- In a food processor, combine the cream cheese and sour cream until mixed and smooth. Add the roasted garlic and mix again.
- Stream in the olive and sesame oils, stopping and scraping the sides to make sure they’re fully incorporated.
- Add the spices and blend once more.
- Garnish (with more spices, drizzled oil, some asiago cheese, whatever) and serve warm or cold.
Listening to Talk Dirty to Me by Jason Derulo and not ashamed about it.
Mostly adapted from How Sweet It Is.