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This is a classic brunch dish but we're upping the game a little bit by using homemade veggie cream cheese instead of plain!

Don't be intimidated - you'll love how easy this cream cheese is to make!  The beauty of this brunch dish is the make ahead nature of it - make the cream cheese and cut up the red onions - these can both be stored in the fridge overnight.  All you'll do the day of is assemble!

Lox Bagels with Veggie Cream Cheese
15 minutes total (15 minutes prep)

Veggie Cream Cheese:

In the bowl of a stand mixer or medium bowl, add block of cream cheese and 1 ½ tablespoons Garden Veggie Cream Cheese mix.  Beat with stand mixer or hand mixer until evenly combined.  Refrigerate until ready to use.

To assemble:  Remove cream cheese from fridge about 10 minutes in advance to make it slightly easier to spread.  Slice bagels in half, spread with veggie cream cheese and then top with sliced red onion.   To add capers, use a fork to remove them from the jar to minimize how much brine comes with them and add capers to bagels.  Top assembled bagels with pieces of lox.  Serve and enjoy!


For capers - if you are making enough bagels to use an entire jar, simply pour the jar of capers into a strainer over the sink and drain out brine for ease of assembly.


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