Bagel Chips With Cucumber Yogurt Dip

Ingredients

• 2 Panera Bread® Plain, Sweet Onion Poppyseed Bagel or Whole Grain Bagels
• 1 teaspoon garlic salt
• ¼ teaspoon ground black pepper
• 1 cucumber, peeled, seeded and finely chopped
• ¾ teaspoon salt
• ½ cup plain Greek yogurt
• ½ cup light sour cream
• 1 tablespoon extra virgin olive oil
• 2 teaspoons white wine vinegar
• 1 large clove garlic, mashed into a paste
• 1 tablespoon chopped fresh dill
• Pinch of sugar
• Pinch of ground black pepper

Directions

1. Preheat oven to 300°F
2. With a serrated knife, very carefully cut the bagels into slices between 1/8-inch and ¼-inch thick (8-10 slices per bagel). Spread in a single layer on baking sheets. Generously coat all over with cooking spray, garlic salt and pepper.
3. Bake until brown and crisp, 18 – 20 minutes. Let cool on pans.
4. Meanwhile, toss the cucumber with the salt in a colander; let drain 30 minutes.
5. Press and blot dry with paper towels. Mix in a bowl with yogurt, sour cream, oil, vinegar, garlic, dill, sugar and pepper.
6. Serve with bagel chips for dipping.

Dip keeps refrigerated for up to 4 days. Chips keep at room temperature in a paper bag for up to 4 days.

Makes: about 18 bagel chips (6 servings)

Prep: 30 minutes

Cook: 20 minutes