Everything Bagel Dip is Everything

This is it. This is the dip YOU NEED for your fall get togethers. Everything Bagel Dip. It's four ingredients. It goes with chips, veggies, crackers, pita. Whatever your heart desires.

And you can make it ahead. Which always is a pro for yours truly, the ultimate prepper.

Healthy Everything Bagel Dip

From runninginaskirt.com

Makes 4 servings

8 ounces whipped cream cheese

1/2 cup plain Greek yogurt

1 tsp. onion powder

2 Tbsp. everything bagel seasoning, plus extra for topping

1. Carefully fold together all ingredients. Put in a bowl and top with extra everything bagel seasoning.

2. Serve with bagel chips, pretzels, carrots or other crisp veggies.

Fancy Lunch: Smoked Salmon Wraps

Now this is a perfect lunch.

My smoked salmon wraps are just what a girl needs for mid-day grazing by the pool, preferably with a champagne or spritzer in hand. But usually for moi it's just a good ole bottle of H2O.

I gave up lunch meats for Lent this year, and I have been really holding to it well past the 40 days of my vow to give up a lil somethin' somethin. It forces me to get more creative in the kitchen, and it is ridding my life of excess salt which in turn gives me positive energy and fantastic body feelings, so I'm staying with the no lunch meat thang.

If you are a meal prepper, you could totally make a stash of these wraps for the week. Letting them sit in the fridge lets them hold up better.

The smoked salmon works beautifully with the chives and cucumber and arugula. And I love the color!

I used whipped cream cheese for its ideal spreading capabilities. If you are using regular old cream cheese, just make sure you let it sit out to get to room temp.

Smoked Salmon Wrap

Serves 1 fabulous person

1 large tortilla (plain, spinach, whole wheat) (49 grams)

2-3 Tbsp. whipped cream cheese

1 tsp. chopped chives

4 slices (2 oz.) thinly sliced smoked salmon

6-8 thin cucumber slices

1/2 cup baby arugula

On one side of the tortilla, spread whipped cream cheese with a spreader or butter knife. Sprinkle evenly with chives. Place smoked salmon slices atop the cream cheese and chives.

Arrange cucumber slices on top of the smoked salmon, spacing out evenly. Place arugula on top of the cucumber slices.

Roll up into a log. Cut in half. Chill for thirty minutes and enjoy!

Cover

Get it Poppin'

Jalapeno Poppers are my jam.

Usually, in take-out fashion, they are breaded and deep fried. And in my humble foodtastic opinion, that just masks the fiery tastiness of the actual pepper with greasy ick nast fattiness. Hello, I want deliciousness from my poppers!

My version requires you to remember to leave out half a hunk of cream cheese to get room temperature softness. You also must chop up half an onion and bit of parsley. I'm not going to lie: Slicing the jalapenos and seeding them may cause you a serious case of the gags. Honestly, I was convulsing while preparing these gems. But pain is beauty.

This recipe is in honor of my Dad, who digs all things hot hot hot. Truth be told, all the men in my fam love the poppers. Upon making them, I did declare that the entire platter would be devoured. Correctomondo.

These are great to bring to a BBQ party or football throwdowns, which are just around the corner.

Baked Jalapeno Poppers
Makes 20 

10 jalapenos, cut in half and seeded
1/2 small red onion or two fat scallions, finely chopped (about 1/4 cup)
4-6 ounces cream cheese, room temperature. If your poppers are on the big side, I would go with the 6 ounces.
1 heaping cup shredded cheddar cheese
2 Tbsp. finely chopped parsley
Salt and pepper to taste

Preheat the oven to 425 degrees Fahrenheit.

In the bowl of a mixer, combine onion, cream cheese, cheddar cheese, parsley and salt and pepper to taste. On medium-low speed, blend together with your paddle attachment on the mixer.

Using tea spoons and some patience, fill the jalapeno halves. Line on a baking sheet. Bake for about 15 minutes. The peppers should be tender and the cheese filling should be all melty and delish.

Voila.