Dill-icious Bagel Recipe

I recently wrote a post for UrbanMoms and shared a recipe for Dill-icious Bagels created by Food Network Chef Bob Blumer. Well, it looked so good that I wanted to give it a try for myself! It’s a keeper and so darn easy. It gives regular plain cream cheese a little more flavour.  All you need are cream cheese, cucumber, fresh dill, orange, salt, pepper and of course, bagels!

The first thing to do is to slice half a cucumber into very thin slices. Put the slices in a bowl and add salt. Then you mix it up with your hands until the cucumber releases water (about 1 minute).

The next thing to do is make the cream cheese mixture. Combine cream cheese, chopped fresh dill, orange zest and pepper together with a fork.

Toast your bagels the way you like them.

Spread the cream cheese mixture onto the toasted bagel.

Place cucumbers on top of the cream cheese and serve. Yum!

Yield: 1

Dill-icious Bagels

An easy, refreshing breakfast!


  • 1 Dempster’s plain bagel
  • ½ English cucumber or 1 field cucumber
  • ¼ teaspoon salt
  • 8 ounces crème cheese
  • 2 tablespoons fresh dill, stems removed, minced + extra for garnish
  • Zest of 1 orange
  • ¼ teaspoon freshly ground black pepper


  1. Peel and cut cuke into super-thin slices. Transfer to a small bowl and sprinkle with salt. Toss continuously for 1 minute or until slices start to release water (the brine). Let sit for a minimum of 5 minutes, then serve immediately or refrigerate.
  2. In a medium bowl, use a fork to blend crème cheese, dill, zest and pepper. Reserve.
  3. To serve: Toast, and if you choose, lightly butter bagel. Top with cream cheese and cucumber slices. Garnish with dill.
  4. Remaining spread and pickles will last in the fridge for 5 days in tightly sealed containers. Yield: 1 serving + enough spread and pickles for 3 additional servings.

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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