14m$5.53New York Cucumber-Tomato Bagel
A quick New York-inspired breakfast of toasted plain bagels layered with dill-chive cream cheese, crisp cucumber, and ripe tomato. It is a fresh, satisfying vegetarian option for meal-planner rotation.
Shopping options
Black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Kosher salt
0.25 Teaspoon
David's Kosher Salt
0%
Dairy cream cheese, softened
4 Ounce
Philadelphia Original Cream Cheese Brick
50%
Ripe tomatoes
8 Ounce
Kroger Vine Ripe Tomatoes
40%
Plain bagels
2 Count
Lender's® Plain Bagels
33%
Fresh dill
1 Tablespoon
Simple Truth Organic® Baby Dill
20%
Fresh chives
1 Tablespoon
Simple Truth Organic® Chives
20%
English cucumber
4 Ounce
English Cucumber
33%
Cost Summary
· only what you use
per serving · 2 servings
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Cook this recipe
- Plain bagels-2 whole
- Ripe tomatoes-8 ounces
- Dairy cream cheese-4 ounces
- English cucumber-4 ounces
- Fresh dill-1 tablespoon
- Fresh chives-1 tablespoon
- Kosher salt-0.25 teaspoons
- Black pepper-0.25 teaspoons
Rinse and dry the produce. Thinly slice the cucumber and tomatoes, finely chop the dill and chives, then pat the vegetable slices dry to prevent soggy bagels.
Keep fingers curled away from the knife blade while slicing the vegetables.
In the small bowl, mash the softened cream cheese with the dill, chives, salt, and black pepper. Stir until the herbs are evenly distributed throughout.
Split the bagels and toast them on the bagel setting for 3 to 4 minutes, until the cut surfaces are lightly golden and crisp.
Never place metal utensils inside a plugged-in toaster.
Spread the cut sides with the herbed cream cheese. Layer the cucumber and tomato evenly over the bottom halves, then add the tops and serve immediately while crisp.
Refrigerate cream cheese and prepared bagels within 2 hours.
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