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My Favorite Lox Bagel with Homemade Roasted Veggie Cream Cheese

5 from 8 votes
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roasted veggie cream cheese

  • 1/2 red bell pepper, chopped
  • 1/2 orange bell pepper, chopped
  • 1/2 red onion, diced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 scallions, thinly sliced
  • 1 (8-ounce) block cream cheese, softened

lox bagel

  • 1 sesame bagel, toasted
  • 1/4 seedless cucumber, thinly sliced
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon toasted sesame seeds,
  • 1/2 avocado, sliced
  • 1/2 lemon, juiced
  • salt and pepper for seasoning
  • 2 to 4 ounces smoked salmon


roasted veggie cream cheese

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Add the peppers and red onions to the sheet and toss with garlic, olive oil, salt and pepper. Roast for 15 to 20 minutes, tossing once, until caramely and sweet.
  • Place the cream cheese in a large bowl. Add the roasted veggies and sliced scallions. Mix thoroughly to combine. (You can use a food processor if you want, but I like the chunks!) This keeps great in the fridge for a few weeks.

lox bagel

  • Cover the bagel with your veggie cream cheese. In a bowl, toss the cucumbers with the oil and sesame seeds. Spritz the avocado with the lemon and season with the salt and pepper. Build your bagel by adding the cucumbers, avocado and salmon on top!

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