It's really complicated so pay close attention and follow the directions precisely....
Slice the bagels into thin chip pieces and bake in the oven at about 300 degrees for 30 min. Flip once about halfway. If they're not crispy enough, leave them in the oven a little longer.
and voila, bagel chips!
Now for the world's easiest spinach & artichoke dip. This is adapted from a non-vegan artichoke dip I used to make in college that originally came from a friend's mom. This can be as fresh or as pre-packaged as you want. I usually have some version of the ingredients on hand at any time. You can also use either artichokes or spinach if you've only got the one. I'm sure you can use soft tofu instead of the vegan mayo, just adjust the salt & lemon to taste.
Spinach & Artichoke Dip
1 bunch spinach or 1 package frozen chopped (or a can of spinach for Popeye effect.)
1 tsp olive oil
2 cloves of garlic - smashed
1 can artichokes chopped (marinated "works" if that's what you've got, but I drain and rinse them-use less or no lemon juice to taste)
1/4 cup nutritional yeast
1/4 cup vegan mayonnaise (I usually use vegenaise today I used Wildwood Aioli)
2 TBS lemon juice
Salt & pepper to taste
Saute spinach until wilted with the garlic in a little olive oil. Add artichokes and cook about 2 min. Add nootch, vegenaise and stir to combine. Remove from heat and add lemon juice. Add salt and pepper to taste. This is ready to serve as is hot or you can bake it in the oven topped with breadcrumbs (bagel breadcrumbs!) if you're bringing to a fancy party. Serve with bagel chips or (I can't believe It's vegan) Triscuits.
OK, now just don't eat it all in one sitting...Yum! TGI Friday's (not vegan) has nothing on this! You can also serve with raw veggies like bell peppers, broccoli, and carrots. It's also good as a cold dip for the summer.