Bagel Chips with Salmon Cream Cheese Dip

To make the dip: In a food processor, pulse the cream cheese and salmon until combined, 5 to 7 pulses. 

Add the remaining dip ingredients and pulse until combined and the dip is your desired consistency. Transfer to a bowl.  

Refrigerate, covered, for at least 1 hour and up to 24 hours to let the flavors meld. The dip will thicken as it chills. Taste and add more salt, pepper, and/or lemon juice as needed. 

To make the chips: Preheat the oven to 350°F with a rack in the middle. Line a baking sheet with parchment. 

Using a serrated knife, slice the bagels in half, top to bottom, to make half-moons. Slice each half-moon into approximately 1/8"-thick rounds. 

Transfer the bagel slices to a medium bowl, drizzle with the olive oil, and toss to coat. 

Arrange the slices in a tightly packed layer (a little overlap is OK) on the prepared baking sheet. Sprinkle with the flaky salt. 

Bake for 20 to 25 minutes, until golden brown and crisp. Let the bagel chips cool completely on the baking sheet.  

Just before serving, garnish the dip with additional chopped dill. Serve with the bagel chips alongside. 

Storage information: Store bagels chips in an airtight container at room temperature for 3 to 4 weeks. Freeze for longer storage. Store dip, covered, in the refrigerator, for up to 2 days.