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.
Sprinkle with salt and pepper and then cover with the other half of the bagel.
Lemon Dill Cream Cheese recipe adapted from Foodie with Family.
Lactose-Free Cream Cheese
Lactose-Free Cream Cheese
