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Bagel Dip

Bagel Dip

  • Prep

  • Ready In


Everyone loves this mild dip. Chopped dried beef adds flavor and texture. Serve with plain bagels cut into bite size pieces.

Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet


  1. In a medium bowl, mix the sour cream, mayonnaise, monosodium glutamate (MSG), dill, parsley, onion and dried beef. Refrigerate 1 hour, or until thickened and chilled.
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This a great recipe and one I have had for years! This can also be made without the msg and tastes the same. It can also be made with low/no fat sour cream and mayonnaise and is still very good! I have found over the years that using Hellmans Mayo give this dip a better flavor than Kraft.


This is almost the same recipe I use for what we call "Rye Boat". Equal parts of sour cream and mayo, no MSG though (I don't even know why you'd add that!), garlic powder, white pepper, some Beaumonde if you have it, and the rest is the same. Better if you make it a day ahead. Serve in a hollowed out loaf of round rye with the torn bread pieces for dipping. (We always need some extra bread or crackers.) The best part to eat is the "boat" when it's empty!


VERY GOOD and we didn't even refrigerate for the hour! I scaled the recipe back to 10 servings. Since the scale was unable to break down some items I basically eye balled the ingredients. I didn't use the MSG or the dillweed (didn't have it). I used crushed dried italian seasonings in its place. Will make again