Bagel and Lox Nachos
Brunch has become increasingly popular over the years, especially within the Jewish community. On Sundays, Jewish people of all ages can be seen out brunching with friends and family at restaurants or homes for the ubiquitous mid-morning meal. The core of these brunch gatherings has traditionally been bagels and cream cheese, or “schmear” as we affectionately call it. Of course, what are bagels and schmear without the lox? Delicious smoked salmon layered on top of it all. Bagels and lox are a part of our culture. From bridal showers and baby namings all the way to mourning gatherings, bagels and lox have truly become a staple within the community. However, this is not unique to the Jewish community. Bagels, schmear and lox have moved into mainstream popularity such that all brunch lovers alike enjoy this as a core part of their meal.
With all that being said, I have decided to create the ultimate modern twist on bagels and schmear with my Bagel and Lox Nachos. Crunchy bagel chips topped with a tangy cream cheese sauce and everything you can ever imagine to be on a lox bagel. Chopped cucumbers, tomatoes, onions, capers, dill and radish to name a few. And we cannot forget to serve with a squeeze of lemon and a side of pickles! I am hoping this dish will have you and your friends gossiping about it all brunch long!
Bagel and Lox Nachos
Yeild: 4-6 servings
INGREDIENTS:
1 bag of bagel chips
2-3 slices of lox, chopped
Small cucumber, chopped
Tomato, chopped
1 radish, thinly sliced
1 green onion, chopped
1 tbsp capers
1 tsp fresh dill
Sprinkle of everything bagel seasoning
1 tbsp feta, crumbled
Lemon slices
Mini pickles
Sauce:
1/4 cup cream cheese
1/4 cup sour cream
1 tbsp lemon juice
1/2 tbsp water, to thin out sauce
DIRECTIONS:
1. On a wooden board, spread out the bagel chips into a thin layer.
2. Scatter half the lox, cucumber, tomato, onion and radishes on top.
3. Dollop or drizzle the sauce across the nachos.
4. Add the rest of the toppings, capers, dill, feta and everything bagel seasoning.
5. Serve with lemons and pickles on the side.
