- 1 teaspoon chicken bouillon granules
- 2 tablespoons hot water
- 1 package (8 ounces) cream cheese, softened
- 1 cup mayonnaise
- 6 green onions, chopped
- 4 to 5 bagels, split and cut into bite-size pieces
- In a small bowl, dissolve bouillon in water; cool slightly. In a small bowl, beat cream cheese and mayonnaise until smooth. Add bouillon mixture and beat until blended. Stir in onions. Serve with bagel pieces. Yield: 2-1/3 cups.
Originally published as Green Onion Bagel Dip in Simple & Delicious November/December 2007, p27
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