Herbed cheese bagels

A little parsley adds a hint of freshness and colour to dishes, but when used in quantity its unique flavour can really be appreciated. It also makes a healthy contribution along with the vegetables to this delicious filling for bagels, which is based on creamy reduced–fat cream cheese.

Herbed cheese bagels


  • ⅓cup (90 g) reduced–fat cream cheese
  • 2 spring onions, thinly sliced
  • 1 ½cups (30 g) fresh flat–leaf parsley, finely chopped
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh tarragon
  • 4 bagels
  • ½ telegraph cucumber, thinly sliced
  • 3 tomatoes, thinly sliced
  • 1 red onion, thinly sliced
  • salt and pepper


  1. Put the cream cheese, spring onions, parsley, dill and tarragon in a bowl.
  2. Mix well together using a fork, then add seasoning to taste.
  3. Slice the bagels in half horizontally.
  4. Spread the cheese mixture on the bagel bases.
  5. Layer the cucumber, tomato and onion slices on the cheese and cover with the tops of the bagels.
  6. Serve immediately.

Serves 4
Preparation: 10 minutes


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