Artichoke Dip with Everything Seasoning Bagel Chips

Chef John’s Artichoke Dip and Everything Seasoned Bagel Chips

From the Clif Family Kitchen
Recipe by Executive Chef John McConnell

Artichoke Dip with Everything Seasoning Bagel Chips

Chef John’s Artichoke Dip and a glass of Clif Family Rte Blanc Sauvignon Blanc just might become your go-to pairing for summer. The crisp acidity of the Sauvignon Blanc perfectly pairs with the rich and creamy flavor of the artichoke dip. Dive into this dip with our Everything Seasoning Bagel Chips. It’s the perfect addition to your summer picnic.

Makes 3 cups dip and enough chips to spare

Artichoke Dip Ingredients:
1 can artichokes (13.75oz), chopped
8 oz cream cheese, room temperature
1 cup sour cream
1 cup parsley leaves, washed and dried
2 TBSP lemon juice
½ tsp dried oregano
1 tsp onion powder
¼ tsp garlic powder
½ tsp smoked paprika
1/8 tsp cayenne pepper
2 tsp salt

Drain artichokes and place in a food processor. Pulse until coarsely chopped. Add cream cheese, sour cream and parsley and puree until parsley is chopped and mixture is nice and smooth. Add lemon juice, salt and all spices. Puree to combine. Adjust seasonings to taste. Transfer mix to a serving dish and place in the fridge to set.

Bagel Chips Ingredients:
Six unsliced bagels (or 1 lb 4oz bag), sliced into ¼” – ½” discs
3 TBSP extra virgin olive oil
2 TBSP Clif Family Everything Seasoning

Preheat oven to 350F with convection fan (or 375F if no convection option). In a large mixing bowl, add bagel slices, olive oil, and Clif Family Everything Seasoning. Toss until all slices are evenly seasoned. Transfer the seasoned bagel slices to two baking trays and toast for 8-9 minutes with convection (or 12-13 minutes in no convection). Flip halfway through baking to ensure even toasting. The chips should be lightly golden brown and slightly chewy.