Recipe

Bagel Dip with Everything Bread Dippers

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PRINTABLE VERSION

 

Yield: 6 to 8 servings

This is the most addictive dip, especially if you’re a dip-lover like me.  It’s my go-to, quick recipe for any occasion that calls for a dip (so any occasion, ever)…either someone else better bring it or I will!  I cannot stop eating this.  Don’t mind me hovering over this at a potluck, or sneaking into my fridge for a scoop whenever I have it.  Don’t try substituting fresh dill for the dried dill like I did the first few times I made this…it really just doesn’t compare or have that pop of flavor you need for this sharp and tangy dip.  I love a good everything bagel, but I think marble rye or pumpernickel is really the perfect bread to serve with this, especially when this everything spice mix is baked into it.

 

One 16-ounce container sour cream

2 cups mayonnaise

One 5-ounce container dried beef, chopped

1/2 small onion, finely minced (approximately 1/2 cup)

3 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons dried dill weed

1 teaspoon garlic powder

Juice of 1/2 lemon

Kosher salt and freshly ground black pepper, to taste

EVERYTHING BREAD DIPPERS:

1 pound bread, cut into 1-inch cubes (preferably marble rye and/or pumpernickel)

1 tablespoon white sesame seeds

1 tablespoon black sesame seeds

2 tablespoons poppy seeds

1 tablespoon dried minced onion

2 teaspoons dried minced garlic

1/2 teaspoon kosher salt

1 tablespoon extra-virgin olive oil

 

Combine all of the ingredients for the dip in a mixing bowl and stir until thoroughly mixed.  Cover and refrigerate for at least 2 hours, preferably overnight to allow the flavors to meld.

 

For the bread cubes: preheat the oven to 350°.  Line a large baking sheet with aluminum foil and spread the bread cubes on the pan. Drizzle with olive oil and toss with your hands to combine; try to ensure as much of the bread is coated with olive oil as possible, as this will help the spice mix to stick.  Combine all of the spice mix ingredients and pour over the bread, tossing with your hands to coat as much of the bread as possible.  Bake for 5 to 7 minutes, until very lightly toasted.  Allow to cool before serving.

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