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1
Preheat the oven to 300*F. Line 2 baking sheets with parchment paper.
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2
With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.
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3
Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence. Let sit until the garlic perfumes the oil, about 10 minutes. Remove the garlic from the oil.
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4
With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks.
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5
To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.
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6
Emeril's Essence:.
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7
Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
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8
Creamy Garlic and Vegetable Spread:.
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9
In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste.
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10
Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)
