The secret ingredient in this ultimate veggie bagel sandwich? The zesty lemon dill schmear made with our lactose-free cream cheese and lots of fresh herbs. Pile it high with veggies and avocado goodness and there you have it – a perfectly satisfying, flavorful bagel experience.
Green ValleyIngredients
Bagel & Fixings:
2 everything bagels
1 Hass avocado, sliced
1 tomato, sliced
2 handfuls pea sprouts
Salt and freshly ground black pepper to taste
Lemon Dill Cream Cheese:
1 (8 oz.) tub Green Valley Lactose-Free Cream Cheese
Zest of one lemon
One lemon, juiced
¼ cup fresh dill, minced
¼ cup fresh flat leaf or curly parsley, minced
2 Tbsp. green onions, minced
Salt and freshly ground black pepper to taste
Instructions
Prepare the lemon dill cream cheese ingredients and combine them all in a bowl. Mix with a fork. Taste and adjust seasoning if necessary. Cover and refrigerate until you’re ready to use it (will keep up to a week).
Toast your bagel. Spread the lemon dill cream cheese onto one side and start layering your ingredients.
![Bagel and tomato on cutting board](https://greenvalleylactosefree.com/wp-content/uploads/2023/12/RECIPES-Veggie-Bagel-Sandwich-Inside3-300x145.jpg)
Sprinkle with salt and pepper and then cover with the other half of the bagel.
![](https://greenvalleylactosefree.com/wp-content/uploads/2023/12/RECIPES-Veggie-Bagel-Sandwich-Inside1-300x145.jpg)
Lemon Dill Cream Cheese recipe adapted from Foodie with Family.