200 g soft feta, chopped
250 g tub spreadable cream cheese
1 cup low-fat Greek yoghurt
⅓ cup chopped fresh dill
1 tsp finely grated lemon rind
1 tbsp lemon juice
Salt and pepper, to taste
Fresh dill sprigs, to garnish
Cooking oil spray
1 tsp garlic salt
4 plain bagels, halved crossways
- To make bagel chips, use a large serrated knife to cut bagels into thinly slices. Place on three oven trays. Spray both sides with oil. Sprinkle one side with salt.
- Cook two trays in a moderately slow oven (160C) for about 15 minutes, turning chips over halfway through, or until lightly browned. Cool on trays. Repeat with remaining tray.
- To make dip, place feta, cream cheese, yoghurt, dill, rind and juice in a food processor. Process until smooth. Season with salt and pepper. Transfer to a serving bowl.
- Garnish dip with dill sprigs. Serve with bagel chips.