Dips, spreads & salsas

Serve with assorted fresh raw vegetables (such as carrots, celery, asparagus, peppers, cucumbers), washed and cut into strips or sticks

1. Line 2 baking sheets with parchment paper. Preheat oven to 325 degrees. With a serrated knife, cut bagels in half crosswise (across the equator). Stand the halves on a cutting board, cut side down, and use a sharp serrated knife to slice into very thin slices; you should aim to get about 6 or 7 half-moon-shaped slices from each bagel half. (Don't worry if some of them aren't perfect — they'll still taste good!)

2. Arrange bagel slices on the prepared baking sheets in a single layer. Lightly spray both sides of the bagel slices with cooking spray and sprinkle lightly with rub. Bake for 20 to 25 minutes, until chips are lightly browned and crunchy. Set aside to cool.

3. While chips are baking, prepare the blue cheese dip. Place garlic in the bowl of a food processor and pulse to chop. Add mayonnaise, yogurt, vinegar, and half the blue cheese. Process until mixture is smooth. Transfer mixture into small bowl and stir in remaining blue cheese. Refrigerate until ready to serve. The dip may be- come thinner as it sits, so it's best to make it within an hour or two of serving.

4. To serve, arrange the vegetables and bagel chips on a platter. Serve the blue cheese dip in a bowl alongside.

Source: Hannaford fresh Magazine, January - February 2011