There are few things I can’t resist more than a lox bagel. There’s nothing quite as satisfying as biting into a toasted everything bagel smothered with cream cheese, lox, capers, red onion, tomatoes and dill. I’m drooling as I write this.
While I would love to start my day with this ooey gooey deliciousness, it’s not the most macro friendly option. The great thing about macros is you could truly make anything work by being mindful of how you’re spending your macro allowance, so on occasion this would be a perfectly acceptable option. However, for daily budgeting, I don’t like spending a bulk of my fats and carbs at the front end of the day.
….Macro friendly lox everything dip enters the chat…..
Not only is this dip delish, but it’s a balanced and macro friendly option and you can modify the macros to your preference by playing around with the ingredients. While the recipe calls for a 1:1 ratio of whipped cream cheese and Greek yogurt, you could use less cream cheese or skip it altogether for a super high-protein, low-fat option. You can also swap out the crackers for cucumber slices for a lower carb option. If you do skip the everything but the bagel crackers, make sure you sprinkle everything but the bagel seasoning on top for some of that poppy seed – onion flavor goodness you’d get from a bagel.
I found several options for gluten free everything bagel crackers and while I love the flavor of RW Garcia crackers the best, Milton’s crackers are hard to beat for their scoopability and ability to fit all the toppings in one bite. So if you’re looking for getting the max flavor profile per bite, give Milton’s a try.
This recipe could definitely be a good snacking style meal option but it’s also a great appetizer to take to a brunch. It’s high protein so it should keep you full and satisfied for several hours to follow. If after trying this dip, you’re still craving a more traditional lox sandwhich a try, check out my skinny lox sandwhich or swapping out a regular bagel for my
high-protein two ingredient bagels.
Kick this recipe up a notch by adding my secret weapon – finishing salt. I love Jacob’s sea salt for their amazing selection of flavors. They also seam to be the brand of choice anytime we ask a chef which brand they prefer. Or use any brand of finishing salt sold at your local market.
Ingredients
- 1 cup low fat plain Greek yogurt
- 1 cup whipped cream cheese
- 2oz lox, chopped
- 5-6 cherry tomatoes, sliced
- 2 tablespoon finely diced red onion
- 2 tablespoon capers
- 2 tablespoon chopped dill
- Sliced cucumbers or Crackers of choice
- Optional: lemon zest, everything but the bagel seasoning, flakey sea salt.
Directions
1. Mix cream cheese and Greek yogurt in a small bowl. Spoon mixture onto a platter and spread out with the back of your spoon.
2. Sprinkle remaining ingredients.
3. Serve with sliced cucumbers or crackers.
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