Smoked Salmon Dip with Bagel Chips

In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon.

Process until smooth, about 20 seconds.

Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

Dip can be prepared 2-3 days and refrigerated until needed.

Preheat oven to 350 degrees.

Slice bagels into thin discs. In a small pot, melt butter with olive oil. Add butter and olive oil to a cookie sheet or jellyroll pan. Tip and rotate baking dish until entire bottom is coated with butter and oil.

Place bagel slices in the pan, press down, flip and repeat. Transfer soaked bagel slices to a baking sheet.

In a small bowl, mix spices and sprinkle over bagel slices.

Bake for 5 Minutes. Flip slices. Bake for an additional 5 Minutes or until desired crispness is reached.